There’s something irresistibly comforting about a single pan packed with fragrant spices, tender chicken, and perfectly roasted vegetables. This Sheet Pan Curry Chicken and Vegetables is exactly that — simple, speedy, and full of bright curry flavor. It’s an easy weeknight supper that feels a little special without fuss. The method keeps cleanup to a minimum and the oven does most of the work, so you can focus on setting the table or stirring a quick yogurt sauce while the pan does the magic.

This version leans on Madras curry powder for warmth and depth, Yukon Gold or red potatoes for creamy bites, and colorful bell pepper for crunch and sweetness. The potatoes get a head start to ensure they’re tender, and the chicken is diced so it roasts quickly and stays juicy. Frozen peas finish the dish with a pop of green and subtle sweetness. Six tablespoons of olive oil create a glossy coating so every piece roasts to golden perfection. Follow the clear, step-by-step directions below to get reliably delicious results.

Why you’ll love this recipe

All-in-one pan: Everything roasts together for minimal cleanup and an easy hands-off dinner.
Balanced flavors: Madras curry powder gives warmth without overpowering, while lemony or tangy sides are optional to brighten the plate.
Customizable: Swap vegetables or adjust spice to your preference; the method stays the same.
Fast: Prepped and roasted in about 40–45 minutes, perfect for busy evenings.

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

Equipment

Large rimmed baking sheet (sheet pan)
Bowl for tossing vegetables
Separate bowl for tossing chicken
Measuring spoons
Spatula or tongs
Oven preheated to 425°F (220°C)

Prep at-a-glance

Preheat your oven to 425°F. Wash and halve or quarter the baby potatoes. Dice the bell pepper into 1-inch pieces. Cut the chicken breasts into small, uniform pieces so they cook evenly. Keep the frozen peas ready to add near the end of roasting.

Step-by-step directions

Follow these clear, ordered steps to assemble and roast the Sheet Pan Curry Chicken and Vegetables. The directions are rewritten for clarity while preserving ingredient quantities and the original sequence.

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it so food doesn’t stick.
Place the potatoes in a large bowl. Add 2 tablespoons of the olive oil, 1 teaspoon of kosher salt, 1/2 teaspoon of the freshly ground black pepper, and 1 teaspoon of Madras curry powder (use 2 teaspoons if you prefer more curry flavor). Toss until the potatoes are evenly coated.
Spread the seasoned potatoes in a single layer on one side of the prepared baking sheet. Give them a bit of space so they roast rather than steam.
Roast the potatoes in the preheated oven for 10 minutes to start their cooking before adding the remaining ingredients.
Meanwhile, in a separate bowl, add the diced bell pepper and the diced chicken breast. Pour in 3 tablespoons of the olive oil, 1 teaspoon of kosher salt, 1/2 teaspoon of the ground black pepper, and 1 to 2 teaspoons of Madras curry powder (adjust to taste within the 2–3 teaspoon range). Toss thoroughly so the chicken and bell pepper are evenly coated with oil and spices.
After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Move the potatoes so they occupy one side of the pan if needed and create room on the other side for the chicken and bell pepper. Spread the seasoned chicken and bell pepper in a single layer on the empty side of the sheet pan.
Return the baking sheet to the oven and roast everything for 12–15 minutes, stirring or turning the chicken and vegetables halfway through so they brown evenly. The chicken should be cooked through — pieces should register 165°F (74°C) at the thickest part and be opaque in the center — and the peppers should be tender-crisp.
During the last 2 minutes of cooking, sprinkle the frozen peas over the hot chicken and vegetables and drizzle the remaining 1 tablespoon of olive oil over the top. Return the pan to the oven just long enough for the peas to thaw and warm through without losing their bright color.
Remove the sheet pan from the oven. Taste a piece of potato and a bit of chicken; if needed, sprinkle the remaining pinch of salt and a little extra pepper to taste. Let the pan rest for 3–5 minutes so juices settle before serving.
Serve the Sheet Pan Curry Chicken and Vegetables straight from the pan or transfer to a platter. This pairs nicely with rice, warm naan, or a simple green salad. If you like, offer a lemon wedge or a dollop of plain yogurt on the side to brighten the flavors.

Troubleshooting and tips

Timing: If your potato pieces are larger than bite-sized, they will need a few extra minutes. Cut them smaller to match the cook time given.
Even roasting: Spread ingredients in a single layer and avoid crowding. Crowded pans steam instead of roast, which prevents browning.
Spice level: Start with 2 teaspoons of Madras curry powder and increase to 3 teaspoons if you prefer more punch. Taste and adjust salt and pepper at the end.
Juicier chicken: If you want extra moist chicken, toss the diced chicken with 1 tablespoon of plain yogurt before adding the oil and spices. The yogurt will help coat and tenderize the pieces and is entirely optional.
Vegetable swaps: Swap the bell pepper for cauliflower florets or sliced carrots for a different texture. Root vegetables may require longer roasting, so cut them smaller to keep the total time similar.

Make-ahead and storage

You can dice the chicken and chop the vegetables up to 24 hours ahead and store them separately in airtight containers in the refrigerator. Toss in the oil and spices just before roasting to keep the textures fresh. Leftovers keep well for up to 3 days in the refrigerator in a sealed container. Reheat gently in a 350°F oven until warmed through or in a skillet over medium heat to refresh the roasted edges. Add a splash of water or broth if the chicken seems dry while reheating.

Serving suggestions

Serve over steamed basmati or jasmine rice to soak up the curry juices.
Warm flatbread or naan is great for scooping and pairing.
A cooling cucumber-yogurt salad or a quick raita balances the curry spices and adds a refreshing contrast.
Finish with a handful of fresh cilantro or chopped green onions for bright herbal notes.

Nutritional notes

This sheet pan approach keeps the recipe relatively lean while still delivering satisfying flavors and textures. Chicken breast and potatoes provide protein and complex carbohydrates, while the bell pepper and peas contribute vitamins, fiber, and color. Using olive oil supplies heart-healthy fats; adjust oil quantity if you prefer fewer calories.

Why the method works

Roasting concentrates flavors through caramelization and creates contrasting textures — crisp, golden edges on the potatoes and tender, browned chicken pieces. Starting the potatoes first ensures they become tender by the time the chicken is cooked, and adding the frozen peas at the very end keeps them bright and not mushy. Dicing the chicken into small, uniform pieces shortens its cook time and promotes even browning. The even spread of olive oil and curry powder across the ingredients ensures each bite has flavor.

Final thoughts

This Sheet Pan Curry Chicken and Vegetables is a reliable weeknight winner. It’s straightforward enough for busy evenings but flavorful enough to earn a place in your rotation for guests. With minimal cleanup and flexible ingredient swaps, it’s a recipe you’ll return to time and again whenever you want a comforting, spiced meal without fuss.

Sheet Pan Curry Chicken and Vegetables

A simple one-pan curry chicken with potatoes, peppers, and peas for an easy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 pound baby Yukon Gold or red potatoes halved or quartered (choose smaller potatoes)
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 1.5 pounds boneless skinless chicken breast diced into small pieces
3/4 cup frozen peas

Equipment

rimmed sheet pan
aluminum foil (optional)
Measuring Spoons
Knife
Cutting Board
Spatula or tongs

Method

Preheat the oven to 425°F (use convection if available). Line a rimmed sheet pan with heavy-duty aluminum foil if desired and lightly spray or oil it; set aside.
Place the halved or quartered potatoes and diced bell pepper on the sheet pan. Drizzle with 3 tablespoons olive oil, then sprinkle with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 to 1½ teaspoons Madras curry powder. Toss with your hands or a spatula to coat evenly and spread in a single layer.
Bake for about 15 minutes, until the potatoes are partially cooked and beginning to brown.
Remove the pan from the oven. Scatter the diced chicken breast evenly among the vegetables. Drizzle with the remaining 3 tablespoons olive oil and sprinkle with the remaining 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the remaining curry powder. Toss gently to combine and redistribute in a single layer.
Return the pan to the oven and bake for an additional 15 minutes, or until the chicken is cooked through (no longer pink) and the potatoes are fork-tender.
Remove the pan, add the frozen peas directly to the hot pan, and return to the oven for 1–2 minutes just to warm them through. Serve immediately.