Sheetpan Curry Chicken Vegetables

Master your weeknight dinner with this easy Sheetpan Curry Chicken Vegetables recipe. Learn how to roast juicy chicken and vibrant roots with a zesty, fresh herb marinade.

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: American, Caribbean Cuisines, Caribbean-fusion, Guyanese Cuisines, Guyanese-Fusion, Indian cuisines

Keyword: Best chicken breasts recipes, Sheetpan Dinners, Sheetpan potatoes and chicken

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: people

Calories: 472kcal

Author: Julietkitchen By Chef Yasmin

Ingredients

For the Marinade

1 small onion peeled and chopped
1 elephant garlic peeled and chopped (can use 10 - 12 cloves regular garlic)
3 inch piece fresh ginger peeled and chopped
3 inch piece fresh turmeric peeled and chopped
2 tablespoons fresh thyme leaves
4-6 scallions trimmed and chopped
1 bunch fresh cilantro mostly leaves and soft stems
1 lime zested and juiced
2 tablespoons extra virgin olive oil
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
4 teaspoons kosher salt
2 teaspoon sesame oil
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1/3 cup white wine use drinkable wine (may substitute chicken stock)

For the chicken and vegetables

3 - 4 pounds chicken breasts bone-in skin-on (may substitute your favorite chicken parts)
10 ounces baby gold potatoes cutup into halves
1 large sweet potato peeled and cut into 1 to 1 1/2 inch chunks.

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Instructions

Preheat oven 400F degrees

Make the Marinade

In a 4-cup food processor, combine onion, garlic, ginger, turmeric, thyme, scallions, cilantro, lime zest and juice and 3 -4 tablespoons extra virgin olive oil. Pulse until well combined.
1 small onion, 1 elephant garlic, 3 inch piece fresh ginger, 3 inch piece fresh turmeric, 2 tablespoons fresh thyme leaves, 4-6 scallions, 1 bunch fresh cilantro, 1 lime, 2 tablespoons extra virgin olive oil
Dump the marinade into a large mixing bowl. Add the remaining marinade ingredients. Mix until well combined.
1 teaspoon curry powder, 1 teaspoon ground cumin , 1 teaspoon smoked paprika, 1 teaspoon freshly ground black pepper, 4 teaspoons kosher salt, 2 teaspoon sesame oil, 2 tablespoons extra virgin olive oil, 1 tablespoon soy sauce, 1/3 cup white wine
Add in the chicken breasts, potatoes and sweet potatoes. Mix well to coat.
3 - 4 pounds chicken breasts, 10 ounces baby gold potatoes, 1 large sweet potato
Dump the chicken and vegetables onto a sheet pan lined with parchment paper and spread them as a flat layer.
Roast the chicken and vegetables 30 to 35 minutes until the chicken internal temperature reaches 165F degrees. Remove from the oven and enjoy with any green vegetables or grains that you prefer

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