Curried Chicken Veg Traybake
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chicken thighs swapped for breasts; maple swapped for agave nectar; curry powder reduced slightly. Broil rack moved mid-level, cooking times shifted ±3 minutes to catch doneness via sights and smells. Veg tender-crisp; juicy chicken with scent of toasted curry. Couscous with basil pesto, limed for brightness. Technique tips on handling broil heat and vegetable size. Backup options in case of missing broth or pesto. Texture signals, sound cues during cooking, flavor layering insights. One pot to small pan efficiency hack included.
Prep:
15 min
Cook:
18 min
Total:
33 min
Servings:
4 servings
#broil
#curry
#one pan
#weeknight meal
#quick dinner
#couscous
#pesto
#chicken breasts
#vegetables
#roasting
Chicken, curry, and vegetables tossed under the broiler, quick and rustic. Tried thighs first, too fatty, sticks to tray—breasts sliced thin give better crisp edges and even cooking. Maple usually adds sweetness but agave nectar mellows curry without burning. Visual cues for doneness—edges turning golden, that faint crackle sound when juices escape. Couscous soaked in pesto-infused broth adds green herb brightness, a contrast to roast’s warm spice. The lime at the end pops out flavors. Broiling demands watching close; careless, everything goes black or stays raw. Learned through burnt edges and dry chicken. Adjusted veggie cuts for crunch instead of mush. Simple, fast, effective. One pan, no fuss.
Ingredients
- 30 ml (2 tbsp) olive oil
- 12 ml (4 tsp) agave nectar
- 8 ml (1 1/2 tsp) curry powder
- 2 boneless, skinless chicken breasts halved horizontally
- 2 colorful bell peppers, seeded and chopped
- 1 large zucchini, sliced into 1 cm half-moons
- 1 medium onion, thinly sliced
- Salt and pepper to taste
- 400 ml (1 2/3 cups) chicken broth
- 12 ml (4 tsp) basil pesto
- 400 ml (1 2/3 cups) couscous
- 1 lime, quartered (optional)
About the ingredients
Olive oil is the base but use avocado oil if you want higher smoke point, especially under broiler heat. Agave replaces maple nectar to reduce caramelizing too fast—keeps a mild sweetness. Curry powder scaled back to avoid overpowering, some blends burn quickly under direct heat. Chicken breasts halved horizontally for thinner pieces cook evenly and faster. Peppers should be colorful and crisp for crunch, zucchini sliced 1 cm thick avoids steaming under broiler. Onion adds moisture and aroma. The broth for couscous can be homemade or store-bought; pesto commonly store-bought but homemade adds freshness (see substitution). Lime optional but its acid brightens dish and refreshes palate. Salt and pepper are bare minimum seasonings; add chili flakes if you want heat or smoked paprika for smoky notes. Pesto can be replaced by basil chiffonade mixed with olive oil and toasted nuts in a pinch.
Method
Oven Preparation
- Set oven rack to middle position. Preheat broiler to high. Important—top rack broil scorches too fast, middle gives even cooking for larger veg and thick chicken pieces.
Marinade and Assembly
- In small bowl, whisk together olive oil, agave nectar, and curry powder. Notice how oil turns golden with powder, aroma sharp and earthy—signals flavors are waking.
- Place chicken on half of a large rimmed baking sheet; scatter peppers, zucchini, and onion on other half.
- Drizzle the curry mixture over chicken and veggies. Toss vegetables gently to coat but don’t overcrowd; overcrowding steams instead of roasts.
- Salt and pepper all over. Use fingers or spoon to really mix and massage. Helps flavors penetrate skinless breasts faster.
Roasting
- Slide tray into oven. Broil for about 18 minutes total, but start checking at 15. Chicken should tighten, juices run clear if poked. Veggies should golden slightly at edges and gratefully soften but keep bite.
- Listen for sizzle and pop from peppers and onions—that’s caramelization singing its song. Smell: curry toasted, agave sweet offsetting heat.
- Rotate tray halfway for even browning—oven broilers can be finicky with heat spots.
Meanwhile Couscous
- Combine chicken broth and pesto in small saucepan. Bring to boil over medium heat. Remove from heat immediately to avoid flavour loss.
- Pour couscous in, stir quickly, cover with tight-fitting lid. Let sit 6-7 minutes (a little longer than packet often suggests, gives fuller, fluffier grains).
- Uncover and fluff gently with fork. Salt and pepper—not too much, pesto and broth add saltiness.
Serving
- Plate couscous, scatter chicken pieces and roasted vegetables on top or alongside.
- Squeeze fresh lime wedges over to brighten. Citrus cuts through curry richness and oiliness.
- If lime missing, a quick drizzle of apple cider vinegar works in pinch to brighten.
Tips and Tricks
- Had bland veggies before? Size matters—too thick rounds take forever, thin one-centimeter slices roast better without drying.
- Broiling demands attention. I hover with oven mitt; broiler can char quickly once surface dries. Watch color shift from pale to golden. Finger test. Slight springiness in chicken means not done, slight firmness means ready.
- No pesto? Blend fresh basil with toasted pine nuts and olive oil or squeeze lemon for acid punch. No broth? Use water but drop extra salt and a dash of garlic powder.
- To save time, you can toss chicken and veggies in same bowl with curry oil mixture—ensure even coating but I like separate placement for better caramelization control.
- Couscous fluffiness depends on broth heat and letting it sit undisturbed. Stirring too soon causes gummy clumps.
- Lime wedges optional but suggested. Acid balance counters curry’s warm spice and heavy fat.
- Roasted peppers and onions add sweetness, zucchini brings slight bitterness and crunch contrast to tender chicken.
Cooking tips
Broiler rack placed mid-oven for even heat distribution under vegetables and chicken. Marinade mixing triggers oil infusion with curry powders—massaging ensures spices stick and flavors penetrate. Separating chicken and vegetables on baking sheet avoids overcooked mushy veg or undercooked chicken. Toss veggies gently after drizzling marinade for even coverage but don’t crowd pan—air circulation aids caramelization. Broiling 18 minutes total but actual time based on tactile and visual cues: chicken should be firm but springy, juices clear. Roasted vegetable edges slightly blistered and caramelized, onions translucent and golden. Couscous cooks quickly: boiling broth with pesto infuses flavor fast, then off heat soaking yields tender grains—fluff gently with fork to separate grains without smashing. Serve with lime wedges to balance richness—if forgotten, a splash of vinegar or squeeze of fresh lemon helps. Rotating baking tray important to mitigate hot spots under broiler.
Chef's notes
- 💡 Broiler rack placement mid-oven avoids burnt edges; top rack scorches too fast, bottom too dull. Keep veg sized evenly—1 cm thick avoids steaming; too thick means raw centers. Toss veggies gently after drizzle; overcrowded pans give soggy results. Chicken breasts halved horizontally cook faster—thin means no rubbery edges but beware small pieces dry out fast.
- 💡 Watch chicken texture—firm but springy means ready; juices running clear, not pink or sticky. Listen for gentle sizzle and popping peppers; that’s caramelization singing. Smell sharp toasted curry aroma with faint sweet agave to track heat levels. Rotate tray half-way—broilers uneven, some spots char quickly, others underdone.
- 💡 If no pesto, blend fresh basil with pine nuts and olive oil; lemon squeeze adds acid balance. No broth? Use water; add pinch of salt, dash of garlic powder to mimic depth. Agave replaces maple nectar to slow sugar burn—keeps marinade mellow under intense direct heat. Salt lightly at assembly; pesto and broth bring saltiness already, avoid oversalting.
- 💡 Couscous benefits from hot liquid but no boil after adding; remove from heat immediately to prevent bitterness. Let sit undisturbed for fuller, fluffier grains; stirring too soon clumps them. Fluff gently with fork—don’t smash grains. Acid from lime or substitute vinegar cuts through curry richness and oily mouthfeel, freshens palate.
- 💡 Broiling demands attention and patience; hover with oven mitt at hand. Color shifts from pale to golden; finger test works. Slight springiness means needs more time; firmness signals done. Thinly sliced veg roast quicker—adjust time if thicker or different veggies. Multiple hands-on cues combine—don’t rely solely on clock.
Common questions
What if I don’t have a broiler pan?
Use rimmed baking sheet but keep crowding low. Air circulation matters for caramelization. Aluminum foil can help with cleanup but avoid covering veg tightly or steaming occurs.
Can I substitute chicken breasts with thighs?
Yes but thighs take longer due to fat and thickness. Skin might crisp differently. Watch for fat rendering; they release more moisture so veg color and texture shift. Adjust broiling time and keep eye sharp.
My vegetables turn soggy instead of roasted, why?
Usually overcrowded pan or too thick slices. Veg release water when crowded leading to steaming not roasting. Also, mid-oven rack placement helps. Toss veggies gently but give space between pieces.
How long can leftovers keep?
Refrigerate in airtight container up to 3 days. Reheat gently in oven or stovetop to keep texture. Couscous might dry out—add small splash of broth or water when reheating. Freezing possible but veg soften further.
