Sheet Pan Indian Chicken

An Indian inspired sheet pan dinner packed with flavour, that any home cook can master!
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INGREDIENTS

Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

CHICKEN MARINADE

  • ½ cup Yogurt, plain
  • 1 tbsp Ginger , peeled and minced
  • 4 cloves Garlic , minced
  • 1 tsp Salt
  • 1 tsp White sugar
  • 1 tsp Garam masala
  • 1 tsp Tumeric , ground
  • ½ tsp Coriander , ground
  • ½ tsp Cumin , ground
  • ¼ tsp Cayenne , ground
  • 2 lbs Chicken breast , boneless and skinless

VEGETABLE MARINADE

  • 4 tbsp Olive oil , extra virgin
  • 1 tsp Salt
  • ½ tsp Turmeric , ground
  • ½ tsp Cumin , ground
  • ¼ tsp Red pepper flakes
  • 1 large Red onion , cut into wedges
  • 1 lb Potato , preferably Yukon Gold, cut into chunks
  • 2 lbs Cauliflower , cut into florets

GARNISHES

  • For garnish Cilantro, chopped
  • 4 Lemon , wedges
  • For garnish Yogurt , plain

METHOD

  • 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.
  • Preheat oven to 220°C / 425°F and line a baking sheet with parchment paper. In another large bowl, combine olive oil, salt, turmeric, cumin and red pepper flakes. Toss mixture with red onion, potatoes and cauliflower.
  • 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.
  • 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
  • Rice makes a great accompaniment