Sheet Pan Curry Chicken and Vegetables

Step 1

In a large bowl, add chicken thighs, soy sauce, vegetable oil, paprika, yellow curry powder, cumin, balsamic vinegar, brown sugar, salt and pepper. Combine well to coat chicken. Add in potatoes and carrots and toss to coat.

Step 2

Cover bowl tightly and place in the refrigerator to marinate for at least 1 hour, up to overnight.

Step 3

Preheat the oven to 400 F. Arrange the chicken thighs (skin side up), potatoes, and carrots in a single layer on a large baking sheet and bake for 30 minutes, until the skin is crispy and the internal temperature for the chicken reaches 165 F. Optionally, turn the broiler on high and broil for 2-3 minutes at the end. Broiling will make the skin extra crispy and golden brown.

Step 4

Serve on its own or with a side of rice, and drizzle extra pan dippings and some parsley on top.