Sheet-Pan Tandoori Chicken with Masala Potatoes & Cauliflower

By Sprig Originals ✓ · cooked up in Sprig

A whole Indian-spiced dinner on one tray: yogurt-marinated chicken thighs roast over crisp masala potatoes and charred cauliflower, finished with lemon and coriander. Fifteen minutes of hands-on work, one pan to wash, and the chicken drippings season the vegetables as everything cooks.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2 1/2 lb)
• 1/2 cup plain whole-milk yogurt
• 2 tbsp garlic-ginger paste (or 3 grated garlic cloves plus 1 tbsp grated ginger)
• 2 tsp garam masala
• 2 tsp Kashmiri chilli powder or sweet paprika
• 1 1/2 tsp ground turmeric
• 2 1/2 tsp kosher salt

• 1 1/2 lb baby potatoes, halved
• 1 small head cauliflower, cut into 1 1/2-inch florets
• 3 tbsp vegetable oil

• 1 lemon, cut into wedges
• 1/3 cup chopped fresh coriander

Instructions

1. Heat the oven to 425°F (220°C). In a large bowl, stir together the yogurt, garlic-ginger paste, garam masala, 1 1/2 tsp of the chilli powder, 1 tsp of the turmeric and 1 1/2 tsp salt. Add the chicken thighs and turn to coat thickly, then set aside while you prep the vegetables (15 minutes is plenty).
2. On a large rimmed sheet pan, toss the halved potatoes with 2 tbsp oil, the remaining 1/2 tsp turmeric, 1/2 tsp chilli powder and 1/2 tsp salt. Spread cut-side down in a single layer and roast for 15 minutes.
3. Toss the cauliflower with the remaining 1 tbsp oil and 1/2 tsp salt. Slide out the pan, push the potatoes to one side, add the cauliflower, and nestle the chicken thighs skin-side up among the vegetables, spacing them out so nothing overlaps. Scrape any leftover marinade over the chicken only.
4. Roast for 30 to 35 minutes, until the chicken registers 175°F (79°C) at the bone and the potatoes are tender when pierced. Switch to the broiler for 2 to 4 minutes, watching closely, to blister the chicken skin and catch the cauliflower edges.
5. Rest 5 minutes on the pan, then squeeze over a couple of lemon wedges, scatter with coriander, and serve straight from the tray with the remaining lemon.

Chef's tips

Nutrition (per serving, estimated)

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