A sheet pan dinner that delivers big flavor with minimal fuss is always welcome on a weeknight. This one checks all the boxes—sweet, savory, a little spicy and just enough char to make it feel like you did more work than you actually did.

Chicken thighs are coated in Thai red curry paste (store bought, for ease) and roasted in a hot oven until they develop a bit of color around the edges. Don’t be put off by the curry paste—it’s flavorful rather than fiery. If you really want more heat, you could add sliced jalapeños or another green chile at the end, but I don’t think it needs it.

Cubed butternut squash and sliced red onion cook on the same pan, becoming tender and a bit caramelized alongside the chicken. I like to buy already-cubed squash—Wegmans sells 20-ounce packages—which makes this even easier. Both the chicken and the squash mixture are tossed with fish sauce instead of salt. It won’t taste fishy. It simply adds savory depth and makes the whole dish more interesting.

If the chicken reaches 165°F before the squash is tender, remove the chicken to a plate, cover it with aluminum foil and let the squash finish roasting. You definitely want soft, sweet squash here.

Finish with freshly sliced basil—Thai basil if you have it—or cilantro and a fresh squeeze of lime juice to brighten up the red curry flavors. This is a lovely meal on its own, but a simple side salad would be welcome. It also makes excellent leftovers, which is always a weeknight bonus.

Sheet-Pan Red Curry Chicken and Butternut Squash

Easy Thai Curry Chicken

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Course Main Dish

Servings 3

Ingredients

1-1/4 pounds butternut squash seeded and cut into 1-inch pieces (~ 4 loose cups)
1/2 medium red onion cut into slivers
1 tablespoon extra-virgin olive oil
2 teaspoons fish sauce divided
2 tablespoons Thai red curry paste
4 medium garlic cloves minced
6 ~1-1/2 pounds boneless, skinless chicken thighs patted dry
1/2 cup basil preferably Thai or cilantro leaves, torn
1 lime cut into wedges

Instructions

Heat the oven to 425°F. Line a large baking sheet (sheet pan) with parchment paper.
In a medium bowl, toss the squash and onion with the oil and ½ teaspoon fish sauce until coated. Spread onto an even layer on a sheet pan.
In the same bowl (no need to clean it), stir together the red curry paste, garlic and remaining 1-1/2 teaspoons fish sauce. Toss the chicken in the mixture until coated. Place the chicken among the squash and onions (try not to cover) on the sheet pan.
Roast until the chicken is cooked through (165°F internal temperature) and charred in spots and the squash is tender, 35 to 40 minutes. If your squash needs additional time and the chicken is cooked, remove the chicken to a plate and cover with aluminum foil to keep warm.
Serve topped with basil or cilantro leaves and a squeeze of lime.