Tandoori-style sheet pan chicken made super-easy and served with golden, savory potatoes.
Satisfy your sweet tooth with this easy-to-make recipe for Tandoori-Style Sheet Pan Chicken.
1. Info for Tandoori-Style Sheet Pan Chicken
- Cook Time: 45 min
- Total Time: 45 min
- Servings: 4
- Calories: 549 kcal
2. Ingredients for Tandoori-Style Sheet Pan Chicken
- 4 chicken breasts (boneless, skinless, 4 oz. each)
- 1 cup yogurt
- 2 Tbsp. lemon juice
- 3 garlic cloves (minced)
- 1 inch piece of ginger (grated)
- 1/2 Tbsp. garam masala
- 1 Tbsp. paprika
- 1 tsp. fine sea salt (for marinade)
- 1/2 tsp. coriander
- 1/2 tsp. cumin
- 1/2 tsp. turmeric
- 1/4 tsp. black pepper
- 8 yellow potatoes (medium)
- 1 Tbsp. olive oil
- 1/4 tsp. fine sea salt (for potatoes)
- Fresh cilantro (chopped)
Preheat the oven to 425°F.
Line a large baking sheet with parchment paper. Set aside.
Pound the chicken breasts gently to tenderize them.
In a medium mixing bowl, whisk together the yogurt, lemon juice, garlic, ginger, garam masala, paprika, salt, coriander, cumin, turmeric, and pepper. Add the chicken breasts and toss to coat. Marinate for 30 minutes
While the chicken marinates, cut the potatoes into quarters and transfer to a large mixing bowl. Add the oil and salt and toss to coat. When the chicken is finished marinating, arrange the chicken pieces on the prepared baking sheet, discarding any excess yogurt. Nestle in the potatoes.
Bake the chicken and potatoes on middle rack of oven for 20 minutes.
Using tongs, turn the chicken pieces over. Continue baking until potatoes are tender and the internal temperature of the chicken reaches 165°F, about 10 minutes.
Check to see that dish is done. Remove from oven or add time as needed.
Transfer the chicken to a cutting board and slice. Plate the chicken with the potatoes on a serving platter and garnish with fresh cilantro. Serve immediately.