Coconut Curry Sheet Pan Chicken



A close-up of a plate featuring seasoned chicken thighs and roasted vegetables, with a glass of iced water partially visible in the background.


Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. 

It’s ‘back to school’ in our home and with four kiddos spread out from elementary to high school, these last three weeks have had me meeting myself coming and going (and that’s pretty hard to do if you think about it!)



A bowl containing raw chicken thighs being marinated with lime wedges, fresh herbs, spices, and ginger slices.


Even with all the craziness this time of year brings, I’m still intent on having at least two family meals (sitting around the dinner table) at home every week.



A bowl of chicken marinating in a vibrant yellow sauce with lime wedges and fresh herbs, placed on a cloth next to fresh ginger, garlic, and limes.


I have a few tried and true recipes that help me accomplish that goal, but every once in a while I like to throw a new recipe into the rotation. And that’s where this sheet pan recipe comes into the picture.



Two baking sheets with an assortment of chopped vegetables, including carrots, potatoes, red cabbage, and onions, ready to be roasted.
A vibrant bowl of fresh chopped vegetables, including red bell peppers, green peppers, red onions, leafy greens, and lime wedges, ready for mixing or cooking.

This recipe really has it ALL ::

A baking sheet filled with a colorful assortment of chopped vegetables, including bell peppers, red onions, potatoes, lime wedges, and leafy greens, ready for roasting.
A baking sheet of roasted chicken thighs and assorted vegetables, including bell peppers, red onions, and potatoes, garnished with herbs and lime wedges.


This recipe really has it ALL ::

— This one-pan, sheet pan meal means easy cleanup.

— it’s incredibly flavorful

— Best of all, it’s cooked and on the table in under one hour.

Here’s what you’ll need to get started ::

  • 3-4 types of your favorite veggies, prepped and chopped
    • I used way more than 4 types, but feel free to simplify
  • curry powder
  • turmeric
  • ginger (fresh is best)
  • garlic cloves
  • limes
  • fresh cilantro
  • coconut milk (whole fat)
  • sea salt
  • red pepper flakes
  • boneless skinless chicken thighs
  • toasted coconut flakes, garnish

Marinate the chicken, 4-6 hours — and oh my! The aroma of limes and coconut and curry!! How can this not be absolutely delicious?!?

Once dinnertime approaches, give the root veggies (which are notorious for taking longer to cook) a head start in the oven by roasting for 20-25 minutes.

Then add remaining veggies and top with marinating chicken (include limes, garlic, ginger and coconut milk). Roast for an additional 25-30 minutes until chicken is cooked through. Top with toasted coconut.

And then – like magic – dinner is served.



A colorful baked dish featuring seasoned chicken thighs and a variety of roasted vegetables.


A plate of seasoned chicken thighs and roasted vegetables served next to a glass of iced water, with additional portions in a baking dish nearby.


The kids LOVE coconut curry and started scrapping for that last piece of chicken — a tell tale sign of recipe success! Tender, flavor-packed chicken coated in coconut curry sauce with lime and ginger and garlic. So, so good! (plus I’ve managed to serve the entire rainbow of veggies at dinnertime!)

Even with the whirlwind of schedules, thanks to this recipe, it’s actually possible to have dinner — at the table — together! I hope this recipe helps you effortlessly bring your family to dinner too!



A baking sheet filled with coconut curry chicken thighs and roasted vegetables, topped with toasted coconut flakes. Text on the image reads "Coconut Curry Chicken sheet pan" and "www.sinkology.com".


Coconut Curry Sheet Pan Chicken

  • 3 lb boneless skinless chicken thighs
  • 2 T curry powder
  • 1 T turmeric
  • 5-6 pieces fresh ginger, peeled and cut into quarter-sized pieces
  • 3 garlic cloves, smashed
  • 2 limes, each cut into 8 pieces
  • 1/2-1 c fresh cilantro, chopped
  • 1 – 13.5 oz can coconut milk (whole fat)
  • 2 t sea salt
  • 1 t red pepper flakes (optional)
  • 4 medium golden potatoes, washed and chopped into 1″ pieces*
  • 2 medium sweet potatoes, washed and chopped into 1″ pieces*
  • 1 medium onion (purple or yellow), chopped into 1″ pieces*
  • 3 c purple cabbage, chopped into 1″ chunks*
  • 3 medium carrots, sliced*
  • 2 celery stalks, chopped*
  • 1 c pepper, chopped*
  • 1 c kale, chopped*
  • 4 T vegetable oil, divided
  • 1 t salt, divided
  • 1/2 t pepper, divided
  • 6 T toasted coconut flakes

Combine the chicken, coconut milk, spices, herbs, limes, ginger and garlic in a large (non-reactive) bowl. Cover and refrigerate for 4-6 hours.

After 4-6 hours, preheat oven to 400°. Prepare two 12″ x 17″ rimmed sheet pans by spraying with non-stick spray. Toss root vegetables in half of the oil and s+p. Evenly spread root veggies across the two sheet pans and bake for 20 minutes.

After 20 minutes, remove root veggies from the oven. Toss remaining veggies in the remaining oil and s+p and evenly sprinkle over roasting root veggies.

Evenly space chicken (including coconut milk and limes) atop the veggies and return to the 400° oven for 25-30 minutes (or until the chicken is cooked through).

Once chicken is cooked through, removed from oven, top with toasted coconut flakes and serve.

Serves 6

*use your favorite veggies (feel free to add and omit according to your tastes)



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