Introduction

This Yellow Curry Chicken Sheet Pan Dinner is a flavorful, easy one-pan meal perfect for busy weeknights. Tender chicken thighs and legs roast alongside hearty potatoes and carrots, all coated in a rich, fragrant yellow curry sauce.

A white bowl filled with three main layers: the bottom layer is white steamed rice with soft and separated grains; the middle layer has roasted golden-brown potatoes and bright orange carrot sticks with a slightly crispy texture; the top layer shows a well-cooked, browned chicken drumstick garnished with fresh green cilantro leaves, alongside two lime wedges on the side. The bowl is placed on an orange cloth with a white marbled surface underneath, and a fork and knife with white handles rest to the right of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 bone-in chicken thighs and legs
3 russet potatoes, peeled and chopped
3 carrots, peeled and sliced lengthwise
2 tablespoons yellow curry paste (add more if needed)
½ cup coconut milk
1 tablespoon brown sugar
1 tablespoon coconut oil
½ teaspoon kosher salt

Instructions

Step 1: Preheat the oven to 450 degrees F. Lightly spray a rimmed baking sheet with non-stick spray. Arrange the chicken pieces, potatoes, and carrots evenly on the sheet.
Step 2: In a medium bowl, whisk together the yellow curry paste, coconut milk, brown sugar, coconut oil, and kosher salt. Taste and adjust by adding more curry paste or salt if desired.
Step 3: Pour the curry mixture over the chicken and vegetables. Use your hands to gently rub and coat everything evenly with the sauce.
Step 4: Bake for 35 minutes at 450 degrees F, or until a meat thermometer inserted into the chicken reads 165 degrees F. Serve hot with rice.

Tips & Variations

Use boneless chicken if you prefer quicker cooking, but adjust baking time accordingly to avoid drying out.
Swap coconut oil with olive oil if you don’t have it on hand.
Add sliced bell peppers or snap peas for extra color and nutrition.
For more heat, include a pinch of red chili flakes in the curry mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet or oven until heated through. Avoid microwaving for best texture.

How to Serve

The image shows a tray filled with several pieces of golden-brown roasted chicken thighs and drumsticks, with a crispy skin that has a slightly reddish tint from spices. Underneath the chicken, there is a scattered layer of roasted potato chunks and carrot pieces, all cooked to a light brown with caramelized edges. Bright green cilantro leaves are sprinkled over the dish, adding freshness and color contrast. In the bottom corner, there are a few lime wedges, their light green color standing out against the roasted vegetables and chicken. The tray sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of curry paste?

Yes, you can substitute yellow curry paste with red or green curry paste, but keep in mind the flavor and heat level will change accordingly.

Is it necessary to peel the potatoes and carrots?

Peeling is recommended for texture and appearance, but you can leave the skins on if they are well washed and you prefer a more rustic dish.

Yellow Curry Chicken Sheet Pan Dinner Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

This Yellow Curry Chicken Sheet Pan Dinner offers a vibrant and flavorful one-pan meal featuring bone-in chicken thighs and legs baked alongside tender potatoes and carrots in a rich yellow curry sauce. Easy to prepare and packed with aromatic spices and creamy coconut milk, this recipe is perfect for a weeknight dinner that requires minimal cleanup.

Author: Marco
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4–6 servings 1x
Category: Dinner
Method: Baking
Cuisine: Thai
Diet: Gluten Free

Ingredients

Scale

Chicken and Vegetables

8 bone-in chicken thighs and legs
3 russet potatoes, peeled and chopped
3 carrots, peeled and sliced lengthwise

Curry Sauce

2 tablespoons yellow curry paste (add more if needed)
½ cup coconut milk
1 tablespoon brown sugar
1 tablespoon coconut oil
½ teaspoon kosher salt

Instructions

Preheat and prepare baking sheet: Preheat your oven to 450 degrees F. Lightly spray a rimmed baking sheet with non-stick spray to prevent sticking of the chicken and vegetables.
Arrange chicken and vegetables: Place the bone-in chicken thighs and legs, peeled and chopped potatoes, and peeled, lengthwise sliced carrots evenly across the prepared baking sheet.
Make the curry sauce: In a medium bowl, combine the yellow curry paste, coconut milk, brown sugar, coconut oil, and kosher salt. Whisk the ingredients together until well blended. Taste the sauce and adjust by adding more curry paste or salt to suit your preference.
Coat chicken and vegetables: Pour the curry mixture evenly over the chicken and vegetables on the baking sheet. Using your hands, thoroughly rub the sauce over all pieces, ensuring every item is evenly coated with the curry blend.
Bake until cooked: Place the baking sheet in the preheated oven and bake for 35 minutes or until the chicken registers 165 degrees F on an instant-read thermometer. Ensure the vegetables are tender and the chicken is juicy and cooked through.
Serve: Serve the yellow curry chicken and roasted vegetables warm, ideally paired with steamed rice to soak up the delicious curry sauce.

Notes

Bone-in chicken adds extra flavor and moisture compared to boneless cuts.
You can customize the spiciness by adjusting the amount of yellow curry paste.
For extra crispiness, broil for an additional 2-3 minutes after baking.
Leftovers can be refrigerated and reheated in the oven or microwave.
Use a rimmed baking sheet to catch any curry sauce drippings and avoid oven messes.

Keywords: yellow curry, chicken sheet pan dinner, one-pan meal, baked curry chicken, easy weeknight dinner, coconut curry sauce, roasted potatoes and carrots