Sheet Pan Tandoori Chicken

tasteofhome.com

Suew50

1 cup plain Greek yogurt

3 tablespoons tandoori masala seasoning

⅛ to ¼ teaspoon crushed red pepper flakes, optional

8 bone-in chicken thighs (about 3 pounds), skin removed

2 medium sweet potatoes, peeled and cut into ½-inch wedges

16 cherry tomatoes

1 tablespoon olive oil

Lemon slices

Minced fresh cilantro and naan flatbreads, optional

In a large bowl, whisk yogurt, tandoori seasoning and, if desired, pepper flakes until blended. Add chicken and turn to coat. Cover and refrigerate 6 to 8 hours, turning occasionally.

Preheat oven to 450°. Drain chicken, discarding marinade in bowl. Place chicken in a greased 15x10x1-in. baking pan. Add sweet potatoes; drizzle with oil. Bake 15 minutes. Add tomatoes and lemon slices. Bake until a thermometer inserted into chicken reads 170°-175°, 10-15 minutes longer. Broil 4-5 in. from the heat until browned, 4-5 minutes. If desired, serve with naan and cilantro. Preheat oven to 450°. Drain chicken, discarding marinade in bowl. Place chicken in a greased 15x10x1-in. baking pan. Add sweet potatoes; drizzle with oil. Bake 15 minutes. Add tomatoes and lemon slices. Bake until a thermometer inserted into chicken reads 170°-175°, 10 to 15 minutes longer. Broil 4 to 5 in. from the heat until browned, 4 to 5 minutes. If desired, serve with naan and cilantro.

Directions at tasteofhome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer