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
Ingredients
- 2 pounds sweet potatoes, 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
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1Preheat 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.
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2Arrange 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 seasoning; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.
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