Sheet Pan Curry Chicken & Potatoes
Culinary Genie
4 servings
15 minutes
2 hours 45 minutes
490
Thai
Chicken & Turkey
Sheet Pan Curry Chicken & Potatoes features tender chicken thighs marinated in a creamy curry yogurt mixture before baking alongside sliced potatoes and fresh green beans. The marinade combines Culinary Genie Salt-Free Hot Curry Seasoning Blend and Culinary Genie Salt-Free Garlic & Herb Seasoning Blend for warm curry flavor and savory herb notes. The potatoes and green beans are tossed with Culinary Genie Salt-Free Umami Mushroom Seasoning Blend for added savory depth. Everything cooks together on one sheet pan for an easy dinner with minimal cleanup.
Ingredients
¾ cup plain Greek yogurt or dairy-free plain yogurt
4 tablespoons extra virgin olive oil, divided
2 tablespoons Culinary Genie Salt-Free Hot Curry Seasoning Blend
1 tablespoon Culinary Genie Salt-Free Garlic & Herb Seasoning Blend
1 tablespoon less sodium coconut aminos or tamari sauce
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon no salt added stone ground mustard
¾ teaspoon sea salt, divided, optional
1½ pounds boneless, skinless chicken thighs
1 pound yellow flesh potatoes, sliced ¼-inch thick
1 tablespoon Culinary Genie Salt-Free Umami Mushroom Seasoning Blend, divided
8 ounces fresh green beans, trimmed
Directions
In a large bowl, whisk together yogurt, 2 tablespoons olive oil, Culinary Genie Salt-Free Hot Curry Seasoning Blend, Culinary Genie Salt-Free Garlic & Herb Seasoning Blend, coconut aminos, honey, lemon juice, mustard and ¼ teaspoon sea salt, if desired. Add chicken and toss well with marinade. Cover bowl and refrigerate 2 hours or up to overnight.
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper; set aside.
In large bowl, combine sliced potatoes with 1 tablespoon olive oil, 2 teaspoons Culinary Genie Salt-Free Umami Mushroom Seasoning Blend and ¼ teaspoon sea salt, optional. Toss to coat well.
Place potatoes in a single layer on one-half of sheet pan. Place chicken on other half of sheet pan. Bake 20 minutes.
Meanwhile, in same potato bowl, combine green beans with remaining 1 tablespoon olive oil, remaining 1 teaspoon Culinary Genie Salt-Free Umami Mushroom Seasoning Blend and remaining ¼ teaspoon sea salt, optional. Toss to coat.
Remove sheet pan from oven. Flip potatoes and chicken over; drain off liquid, if needed. Place green beans over potatoes. Continue baking until internal temperature of chicken reaches a minimum of 165°F on an instant-read food thermometer, potatoes are tender and green beans are crisp-tender.