sheet pan chicken curry

5 from 1 review


1 to 1 1/4 lbs chicken breast, cut into large chunks
1/2 of 1 onion, sliced thinly
1 pint cherry tomatoes
1 pound potatoes, cut into bite-sized chunks
2 or 3 carrots (1/2 pound), cut into bite-sized chunks
2 tablespoons oil
2 1/2 tablespoons yellow curry powder
Crushed red pepper, to taste (between a pinch and 3/4 teaspoon)
2 to 3 tablespoons chopped cilantro (optional)
Rice for serving


  1. Preheat the oven to 500° F [260° C].
  2. Season the chicken with about 1/4 to 1/2 teaspoon salt and chill it for at least 15 minutes while you prep the rest of the ingredients.* The chicken chunks should be about twice the size of the potato chunks (see photos).
  3. Place the chicken, onion, tomatoes, potatoes, and carrots in the center of a sheet pan.
  4. Combine the oil, salt (I use 3/4 teaspoon), curry powder, and crushed red pepper, and drizzle over the chicken and veggies. Mix everything together until it’s very evenly coated, and then spread everything out into a single layer.
  5. Roast until the chicken is cooked through and the potatoes are tender, about 20 to 25 minutes (open the door after 10 minutes to check on it and let some steam out. It’s ready once the potatoes and chicken are cooked through, and the top has some charred and caramelized spots. Keep an eye on it while it cooks to make sure it’s not burning). Sprinkle with cilantro and serve with rice.


* This dry-brine step prevents the chicken from drying out while it cooks (don’t skip it!).