Yellow Curry Chicken Sheet Pan Dinner Recipe
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.
- 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
