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Sheet-Pan Chicken Curry Dinner

This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep: 20 min. Cook: 40 min.
  • Makes
    6 servings

Ingredients

  • 2 pounds sweet potato, peeled and cubed
  • 2 cups fresh cauliflowerets
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder, divided
  • 1-1/4 teaspoons salt, divided
  • 1 teaspoon lemon-pepper seasoning, divided
  • 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
  • 1 teaspoon smoked paprika
  • 1/4 cup chicken broth

Directions

  • Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat.
  • Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.
Nutrition Facts
1 serving: 409 calories, 14g fat (3g saturated fat), 87mg cholesterol, 686mg sodium, 42g carbohydrate (17g sugars, 6g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 1 fat.

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