This sheet pan red curry chicken is the kind of recipe that feels like it shouldn’t be this easy. Under 10 ingredients, one sheet pan, and a can of Thai red curry paste doing the heavy lifting while you do… not much.
Chicken thighs go golden, crispy-skinned, and full of flavor, while the butternut squash roasts away underneath, soaking up all those drippings. By the time the timer dings, you’ve got a meal that tastes like you tried way harder than you did.
And then comes the best part: cleanup. Crumple up the heavy duty foil, toss it, and that sheet pan can go straight back into the cabinet. No scrubbing, no soaking, no mountain of dishes staring you down at 8pm. This one was made for weeknights!
Making Weeknight Dinner Cleanup Simpler
Sometimes, when dinner is over and I’m staring down bath time, toys scattered all over the family room, and a mess on the high chair, I look at the pile of dishes in the kitchen and wonder how I got there.
How did what I perceived to be a “simple” meal generate that much cleanup? Well, with this recipe, you end up with the opposite situation: a delightfully peaceful kitchen with little trace of the dinner you just cooked.
This sheet pan red curry chicken comes together on one foil-lined sheet pan. Butternut squash gets tossed with olive oil, chicken thighs get nestled right alongside, and a quick rub of red curry paste, honey, and oil does all the flavor work for you. No marinating overnight, no multiple bowls, no standing over the stove. You just toss, rub in the marinade, and bake.
The bone-in, skin-on chicken thighs are key here—they stay juicy in the oven and the skin crisps up. Meanwhile, the butternut squash soaks up the drippings and turns sweet and caramelized at the edges.
A squeeze of fresh lime and a scattering of cilantro at the end brightens everything up and makes it taste like you put in way more effort than you actually did. Get ready to add it to your regular rotation!
Sheet Pan Red Curry Chicken Recipe Instructions
Line a sheet pan with heavy duty foil and parchment paper. On the pan, toss the cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Add the chicken thighs to the pan, and season on both sides with salt and pepper.
Combine the Thai red curry paste with the remaining tablespoon of olive oil and honey. Rub all over the chicken, top and bottom.
What to do with leftover curry paste
I put leftover curry paste in a small container in the freezer for future use. You can also freeze it in a silicone ice cube tray so that you have individual portions to de-frost for future meals!
Bake at 375°F/190°C for 50 minutes.
Serve with the lime wedges and chopped cilantro, if desired. This recipe is great on its own, but you could also serve your sheet pan red curry chicken thighs over salad like this!
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Recipe
Sheet Pan Red Curry Chicken Thighs
Ingredients
- 3 pounds bone-in skin on chicken thighs (about 8 thighs)
- 1½ pounds cubed butternut squash
- 3 tablespoons olive oil (divided)
- salt and pepper
- 2 tablespoons Thai red curry paste
- 1 tablespoon honey
- 1 lime (cut into wedges)
- Chopped cilantro (optional garnish)
Instructions
- Line a sheet pan with heavy duty foil and parchment paper. On the pan, toss the cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Add the chicken thighs to the pan, and season on both sides with salt and pepper.
- Combine the Thai red curry paste with the remaining tablespoon of olive oil and honey. Rub all over the chicken, top and bottom.
- Bake at 375°F/190°C for 50 minutes. Serve with the lime wedges and chopped cilantro, if desired.
