Sheet Pan Curry Chicken and Vegetables | Recipe Cart | Recipe Cart

Ingredients

• 1 pound baby Yukon Gold or red potatoes, halved or quartered (err on the smaller rather than larger side)
• 1 large bell pepper (red, orange, or yellow), diced into 1-inch pieces
• 6 tablespoons olive oil, divided
• 2 teaspoons kosher salt, or to taste; divided
• 1 teaspoon freshly ground black pepper, or to taste; divided
• 2 to 3 teaspoons Madras curry powder, or to taste
• 1.25 to 1.50 pounds boneless skinless chicken breast, diced into small pieces
• 3/4 cup frozen peas