One-Pan Curried Chicken and Roasted Vegetables

Curried chicken and vegetables on a sheet pan

“One pan wonders” are my favorite category of recipes!  Everything cooks together on a sheet pan, marrying the flavors together deliciously.  You can prep everything ahead of time and leave it in your fridge to marinate.  Then simply spread onto a sheet pan and throw it into the oven.  And there are minimal dishes, which every busy parent loves!  You can save yourself a lot of time by buying prepared butternut squash to avoid peeling and dicing.  I'm all about making cooking as easy and hassle free as possible!


Ways to Feed Picky Eaters

Sheet pan meals are great, because it often allows you to cook multiple foods together as a complete meal, but can be served separately for those kids with specific preferences or those who don't like foods touching on their plate. And there are endless ways to create a sheet pan dinner.  Simply choose a meat and a couple vegetables that can be seasoned similarly (or can even leave part of the pan unseasoned) and roast them together.  You can also easily alter for food allergies and preferences.  Pesto salmon, asparagus and cubed potatoes?  Chicken apple sausage, brussel sprouts, and cubed sweet potatoes?  Italian seasoned chicken thighs with zucchini and bell peppers?  The possibilities are endless!  If your family enjoys a bread/roll option with dinner, you can bake a tray of frozen rolls or cornbread muffins on the bottom rack of your oven while the sheet pan dinner cooks above.  Everything will be ready at the same time and zero bubbling pots to watch!  I call this a winner winner chicken dinner!!


  • 1 medium size butternut squash, peeled and cubed (~3 cups)
  • 1 head of broccoli or cauliflower, cut into florets
  • 1 red onion, cut into wedges
  • 2 Tbsp avocado or olive oil
  • 6 boneless, skinless chicken thighs
  • 2 garlic cloves, minced or ½ tsp garlic powder
  • 1 Tbsp curry powder
  • ½ tsp powdered ginger or 1 Tbsp fresh grated ginger
  • ¼ tsp turmeric
  • 1 tsp salt
  • ½ tsp black pepper


    1. Preheat oven to 425 degrees F.
    2. Prepare butternut squash, broccoli, and red onion.
    3. In a large mixing bowl, combine oil, spices, chicken and vegetables. Toss to coat.
    4. Spread onto a large baking sheet. (Pro tip: to make for easy clean up, line your baking sheet with foil or parchment paper). You can use 2 baking sheets if needed.
    5. Bake in the pre-heated oven for 25 minutes.  Pour off any accumulated liquid in the pans and roast for about 5 minutes longer, or until veggies are fork tender and the chicken is cooked to an internal temperature of 165 degrees F.
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