Sheet Pan Curry Chicken and Vegetables | Recipe Cart
Sheet Pan Curry Chicken & Vegetables | 35-min recipe, easy cleanup, flavorful with potatoes, peppers, and chicken. Perfect weeknight meal!
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Cooking spray
- Measuring spoon
- Kitchen towel
- Fork
- Spatula
- Serving platter
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 1/4 to 1 1/2 pounds boneless skinless chicken breast, diced into small pieces
- 3/4 cup frozen peas
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