Sheet Pan Indian Chicken

sheetpan chicken

An Indian inspired sheet pan dinner packed with flavour!

YIELD

4 Servings

TOTAL TIME

45 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Yogurt, plain

120 g

120 mL /  ½ cup

Ginger, peeled, minced

6 g

1 tbsp

Garlic, minced 

12 g

4 cloves

Salt

5 g

1 tsp

Sugar, white 

4 g

1 tsp

Garam masala 

2 g

1 tsp

Turmeric, ground

2 g

1 tsp

Coriander, ground 

1 g

½ tsp 

Cumin, ground

1 g

½ tsp 

Cayenne, ground 

-

¼ tsp 

Chicken, breast, boneless & skinless

900 g / 2 lb 

4 breasts

Olive oil, extra virgin 

60 g 

60 mL / 4 tbsp 

Salt

5 g

1 tsp

Turmeric, ground

1 g

½ tsp

Cumin, ground

1 g

½ tsp

Red pepper flakes

-

¼ tsp 

Red onion, cut into wedges

100 g 

1 onion

Potato, preferably Yukon Gold, cut into chunks 

450 g / 1 lb

-

Cauliflower, cut into florets 

900 g / 2 lb 

1 head

Cilantro, chopped 

For garnish 

-

Lemon, wedges 

For garnish 

4 wedges

Yogurt, plain

For garnish 

-

METHOD

  1. In a large bowl, whisk together yogurt, ginger, garlic, salt, sugar, garam masala, turmeric, coriander, cumin and cayenne. Add chicken, toss to coat. Refrigerate for 1 hour. 
  2. Preheat oven to 220°C / 425°F and line a baking sheet with parchment paper. 
  3.  In another large bowl, combine olive oil, salt, turmeric, cumin and red pepper flakes. Toss mixture with red onion, potatoes and cauliflower.
  4. Arrange chicken on prepared baking sheet. Scatter vegetables around chicken. Roast for 20 minutes. Stir vegetables, then roast until chicken reaches an internal temperature of 75°C / 165°F, about an additional 15 to 20 minutes. 
  5. Serve with lemon wedges for squeezing, a dollop of yogurt, and some cilantro sprinkled across the top.

NOTES

  • Chicken can be marinated for up to 12 hours
  • Alternatively, you can use chicken thighs but they will take longer to cook so be sure to check temperature