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In under 30 minutes, create intensely flavourful tandoori chicken sheet pan dinner loaded with vegetables, any night of the week! Good-bye takeout! | aheadofthyme.com

Tandoori Chicken Sheet Pan Dinner


  • Author:
  • Prep Time: 15 minutes (+30 minutes wait time to marinate)
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Chicken

Description

In under 30 minutes, create intensely flavourful tandoori chicken sheet pan dinner loaded with vegetables, any night of the week! Good-bye takeout!


Ingredients

Tandoori Marinade:

  • 2 cups whole milk Greek yogurt
  • 3 tablespoons tandoori seasoning blend
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper

Sheet Pan Dinner:

  • 6 boneless, skinless chicken thighs
  • 1 large (or 2 medium) zucchini, halved and thinly sliced
  • 1 large Vidalia onion (sweet onion), cut into chunks
  • 1 small head cauliflower, cut into florets
  • 2 large Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 1/4 cup fresh cilantro, for garnish
  • 1 lemon, cut into wedges, for serving

Instructions

  1. In a small bowl, combine Greek yogurt, tandoori seasoning blend, olive oil, salt, and pepper. Stir to combine, then use a pastry brush to spread it over the top of your chicken thighs (reserve some marinade for the vegetables). Place chicken on an aluminum foil-lined baking sheet.
  2. Add zucchini, onion, cauliflower, and potatoes in a large bowl. Toss with remaining yogurt marinade, then pour onto the baking sheet surrounding the chicken thighs. (If you run out of space, place leftover veggies on a second baking sheet). Let sit at least 30 minutes.
  3. When ready, preheat oven to 400 F. Cook for 25 minutes (you can cook the additional tray of vegetables at the same time), rotating once about halfway through. 
  4. Turn the broiler on high, then cook chicken and veggies about 2-5 minutes, just until the top of the chicken browns (be careful not to burn!). Serve with fresh cilantro and lemon wedges.

Notes

You could use bone-in thighs or breasts for a bit more flavour, but I prefer the quicker cook time, so I often do boneless.