Sheet Pan Curry Chicken and Vegetables

Sheet pan chicken and vegetables with Simpli Spiced Curry blend

This easy sheet pan curry chicken and vegetables is made with Curry Flair for bold, warm flavor without the extra steps. Everything roasts together on one pan for a simple, flavorful meal perfect for busy weeknights and easily adaptable to make it vegetarian using chickpeas for a vegetarian option!

Ingredients

For the chicken marinade

• 1 lb chicken (thighs or breast)

• ½ cup plain Greek yogurt

• 1 tbsp Curry Flair

• 1 tsp lemon zest (optional)

• 1 tsp salt

For the vegetables

• 2-3 cups mixed vegetables (cauliflower, red onion, broccoli, carrots, bell peppers, zucchini, sweet potatoes)

• 2-3 tbsp olive oil

• 2 tsp Simpli Spiced Curry Flair

• 2 tsp salt

• black pepper to taste

• fresh lime or lemon juice and parsley or cilantro for garnish

• Optional Finishing Touch: Flavor Pop or Das Curry Haus for extra depth and brightness.

Instructions

1. Preheat oven to 425 degrees F.

2. Marinate the chicken: In a bowl, mix chicken with the marinade ingredients until well coated. Let sit for at least 20-30 minutes (up to overnight).

3. Prepare the vegetables: Toss vegetables of choice with olive oil, Curry Flair, salt/pepper.

4. Assemble the sheet pan: Line sheet pan with parchment paper. Spread vegetables evenly on a baking sheet. Add the marinated chicken, spacing everything out in a single layer.

5. Roast: Bake 25-30 minutes, or until the chicken is cooked through and vegetables are tender and slightly caramelized.

6. Serve: Squeeze fresh lemon juice over the top and garnish with cilantro before serving.

   Finish with

   A light sprinkle of Das Curry Haus adds warmth and depth.
   For a brighter finish, reach for Flavor Pop.

Vegetarian Option: Curry Roasted Chickpeas & Vegetables

Sheet pan curry chickpeas and vegetables with Curry Flair blend

Instructions

Swap the chicken for 1 can (15 oz) chickpeas, drained and rinsed. Toss with olive oil, Curry Flair, and lime juice, then roast with the vegetables for 25-30 minutes until tender and slightly crisp.

Cooking Tips

• Don’t overcrowd the pan: Give everything space so it roasts, not steams. Use two pans if needed.

• Use thighs for juiciness: Chicken thighs stay tender and flavorful, but breast works too—just don’t overcook.

• Coat well: Make sure everything is evenly coated with oil + Curry Flair for full flavor.

• Finish: Add a squeeze of lime or lemon for brightness at the end.

Simple Pairings

• Serve over warm rice or quinoa to make it a full meal

• Add a side of naan or flatbread

• Drizzle with a quick yogurt sauce for a creamy contrast