Sheet Pan Curried Chicken

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  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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1/2 cup red curry paste

4 tablespoons vegetable oil, plus more for the sheet pan 

1 heaping tablespoon dark brown sugar, packed 

2 1/2 teaspoons kosher salt

1 pound green beans, trimmed 

1 pound carrots, halved lengthwise and cut into 1 1/2-inch chunks 

12 skin-on chicken drumsticks 

1 cup fresh cilantro leaves

Basmati rice, for serving (two to three 8.5-ounce pouches of microwave rice, cooked according to package directions) 

12 ounces plain Greek yogurt, for serving 

2 limes, cut into wedges, for serving 


  1. Position a rack in the lower third of the oven and preheat to 450 degrees F.
  2. In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
  3. Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
  4. Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
  5. Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
  6. Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
  7. Serve with rice, yogurt and lime wedges.