Sheet Pan Curry Chicken and Vegetables
Serves 45 mins prep30 mins cook
An EASY Indian-inspired meal that's ready in 30 minutes, made on ONE pan, and great for meal prep or busy weeknights!! There's so much CURRY FLAVOR in every bite!!
0 servings
What you need
Instructions
-1 Preheat oven to 425F (if you have a convection oven, use it), line a sheet pan with heavy-duty aluminum foil if desired for easier cleanup, spray with cooking spray; set aside. -1 To the sheet pan, add the potatoes, peppers, evenly drizzle with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 to 1 1/2 teaspoons curry powder, and toss with your hands to coat evenly. Bake for about 15 minutes, or until the potatoes are at least halfway cooked through. -1 Remove the pan from the oven, add the chicken evenly around the pan, evenly drizzle with the remaining olive oil, salt, pepper, curry powder. -1 Bake for an additional 15 minutes, or until chicken is cooked through and the potatoes are fork-tender. -1 Add the peas (I add them straight from the freezer and don't bother to thaw in advance) and bake for 1 to 2 minutes, or until warmed through before serving immediately.View original recipe