Cozy Curry Sheet Pan Chicken + Veggies 🍗✨

This sheet pan dinner is a weeknight win made with curry-spiced chicken thighs, tender roasted sweet potatoes, and golden cauliflower and onion, all cooked together for big flavor with minimal cleanup. Finished with BrightFresh® Supergreens Micro Medley, it adds a fresh, vibrant boost that balances the warm spices perfectly.

Perfect for busy nights, simple meal prep, and healthy comfort food you will actually look forward to. Roast once, portion out, and enjoy all week long.

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Ingredients

1. 2 lb sweet potatoes, peeled and cubed
2. 2 cups frozen cauliflower florets
3. 1 large onion, chopped
4. 2 tbsp olive oil
5. 2 tsp curry powder, divided
6. 1¼ tsp salt, divided
7. 1 tsp lemon-pepper seasoning, divided
8. 4 bone-in chicken thighs, skin removed
9. 1 tsp smoked paprika
10. ¼ cup chicken broth
11. BrightFresh® Supergreens Micro Medley

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Instructions

1. Preheat oven to 425°F. Line a baking pan with heavy-duty foil.
2. Place sweet potatoes, frozen cauliflower, and onion on the prepared pan. Drizzle with olive oil and sprinkle with 1 tsp curry powder, ¾ tsp salt, and ½ tsp lemon-pepper seasoning. Toss to coat.
3. Arrange chicken thighs over the vegetables. Top with BrightFresh® Supergreens Micro Medley.
4. In a small bowl, mix smoked paprika with the remaining 1 tsp curry powder, ½ tsp salt, and ½ tsp lemon-pepper seasoning. Sprinkle evenly over the chicken.
5. Roast until vegetables are almost tender, 30 to 35 minutes.
6. Drizzle with chicken broth and return to the oven. Bake until chicken reaches 170 to 175°F internally and vegetables are tender, 7 to 10 minutes longer.
7. Serve hot and top with more BrightFresh® Supergreens Micro Medley.

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