Weeknight Sheet Pan Tandoori Chicken
- Yield 4 servings
- Prep 10 minutes
- Cook 35 minutes
Weeknight Sheet Pan Tandoori Chicken sits in the Chicken section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 cup full-fat coconut milk, or plain coconut yogurt
- 2 tablespoons tandoori spice mix (no salt added)
- 1 tablespoon Diamond Crystal kosher salt, or 1½ teaspoons fine grain salt
- 1 tablespoon lemon juice
- 1 tablespoon avocado oil, or fat of choice
- 1 small cauliflower, 2 pounds or less, cut into florets
- 1 small red onion, cut into thin wedges
- 1½ pounds chicken thighs, boneless and skinless
- ¼ cup minced fresh cilantro, skippable
- 1 lemon, cut into wedges (skippable)
Method
Warm oven to 450 F or 425 F convection with the rack in the middle.
Beat together the coconut milk, tandoori spice, salt, and lemon juice in a 2-cup measuring cup.
Use a pastry brush to evenly spread the avocado oil over the bottom of a rimmed baking sheet. (You can skip this part and line your pan with parchment paper or foil—your resulting dinner won’t brown as much, but clean-up will be a breeze.)
Set the cauliflower and onions in a large bowl and pour in half of the tandoori marinade. Turn well to coat.
Shake off the excess marinade and arrange the cauliflower and onions on the greased baking sheet.
Tip in the chicken thighs to the bowl and pour in the remaining marinade. Turn well to coat evenly with the tandoori marinade.
Lay out the thighs in a single layer on the sheet pan with the cauliflower.
Pop the sheet pan dinner in the oven and roast for 25 to 35 minutes, flipping the cauliflower and rotating the tray 180° at the halfway point.
The sheet pan dinner is done when the cauliflower is tender and browned and the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh or 150°F if using chicken breasts).
Scatter on the minced cilantro and serve with lemon wedges. Dig in!
Kitchen notes
- If you’re using bottled Regbie Tandoori, just substitute 1 cup of it for the marinade!
- The Tandoori marinade can solidify in the fridge, just take it out for 30 minutes before you use it to loosen it up!
- You can store the leftovers in the fridge for up to 4 days and in the freezer for up to 4 months.
