COOK KINGEat well, simply.
FRENES
Cook King / Recipes / Sheet-pan chicken and vegetables — Indian — cook once, eat twice

Indian • High protein

Sheet-pan chicken and vegetables — Indian — cook once, eat twice

A generous meal designed to make useful leftovers, save time tomorrow, and reheat with good texture.

Jump to ingredients ↓← Back to recipes
13 minPrep
30 minCook
43 minTotal
4Serves
Sheet-pan chicken and vegetables — Indian — cook once, eat twice

Serves 4

Ingredients

  • 700 g boneless skinless chicken thighs
  • 1 zucchini, cut into half-moons
  • 2 bell peppers, sliced
  • 1 red onion, cut into wedges
  • 1 tbsp neutral oil
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tbsp grated ginger
  • Fine salt and black pepper, to taste
  • 1 cup extra vegetables, fresh or frozen

5 steps

Method

  1. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
  2. Cut the main ingredients into similarly sized pieces and spread them out without crowding.
  3. Stir the seasonings into the oil, then coat everything evenly.
  4. Roast for about 30 minutes, turning halfway, until cooked through with browned edges.
  5. Rest for 3 minutes, taste, and finish with the herbs or citrus juice.