Easy Tandoori Chicken Sheet Pan Dinner
Delicious, Authentic, Easy Tandoori Chicken Sheet Pan Dinner is about to become your new favorite meal! Loaded with warming spices, fresh ginger and garlic, and comes with a side too! The masala roasted potatoes are out of this world!
Servings: 5
Calories: 467kcal
Ingredients
- 3¼ pounds drumsticks thighs, or bone-in chicken breasts
- 1 tablespoon lemon juice
- 1 tablespoon kosher salt plus more
- 1 tablespoon low sodium soy sauce or GF tamari
- 1 tablespoon red pepper paste or sambal
- 2 tablespoons oil
- 1 teaspoon kashmiri red chili powder or hot paprika
- 1 teaspoon ground coriander see notes
- 1 teaspoon ground cumin see notes
- ½ teaspoon ground turmeric
- ½ teaspoon black pepper
- ½ teaspoon garam masala
- 1 teaspoon fenugreek leaves
- ¼ teaspoon baking soda
- 1 tablespoon ginger garlic paste or use ½ each
- 2 tablespoons greek yogurt
- 1 ¼- ½ pound potatoes thick slices or wedges
- 3 tablespoons chopped cilantro
Instructions
- MARINATE: Add all the ingredients for the marinade except the chicken and the potatoes to a big bowl and stir to combine.
- CHICKEN: Make deep gashes in the chicken pieces using a sharp knife. You want the marks to go all the way down to the bone so that the chicken gets nice and flavorful!
- COVER AND LET SIT: Add the chicken to prepared marinade and stir to combine so that all the pieces are evenly coated. Cover using plastic wrap and let the chicken marinade for at least 1 hour and ideally, for up to 24 hours in the refrigerator.
- BAKE: Place a wire rack in the center of the oven and preheat the oven to 425ºF. Spray a baking sheet with cooking spray. Remove the chicken from the marinade to the baking sheet, leaving behind as much of the marinade as you can. Add the potatoes and ½ teaspoon of kosher salt to the marinade and give them a toss. Let them hang out while the oven preheats. Then spread the potatoes around the chicken pieces and bake in the oven for 27-37 minutes or until the chicken is cooked through and registers 160ºF on a meat thermometer. Kick the broiler on for 1-2 minutes or until the chicken gets nice and golden on top.
- SERVE: Remove from the oven, sprinkle with cilantro and serve with lime or lemon wedges on the side.
Notes
- Making roasted coriander and cumin powder. Though you can use ground coriander and ground cumin from the store, I like to buy the whole seeds, toast about 2 teaspoons of each in a dry skillet over medium heat until fragrant, then pop them in a spice grinder or a mortar and pestle until they’re crushed up. This is how my mom has always made her dishes, and this is how I make mine!
Nutrition
Calories: 467kcal | Carbohydrates: 23g | Protein: 38g | Fat: 24g | Fiber: 3g | Sugar: 2g
