Description
A simple and flavorful sheet pan dinner featuring tandoori-marinated chicken and roasted cauliflower. This easy recipe is perfect for a quick weeknight meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium head cauliflower, cut into florets
- 1 cup plain yogurt
- 2 tbsp tandoori masala
- 1 tbsp lemon juice
- 1 tsp grated fresh ginger
- 1 tsp minced garlic
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine yogurt, tandoori masala, lemon juice, ginger, garlic, salt, and pepper.
- Add chicken pieces to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes.
- On a large baking sheet, toss cauliflower florets with olive oil.
- Spread the cauliflower in a single layer on one side of the baking sheet.
- Arrange the marinated chicken pieces on the other side of the baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the cauliflower is tender and slightly browned.
- Garnish with fresh cilantro before serving.
Notes
- For spicier chicken, add a pinch of cayenne pepper to the marinade.
- You can substitute chicken breasts for thighs, but adjust cooking time to avoid drying out.
- Serve with rice or naan bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: Indian