This tandoori chicken recipe is easy for weeknights since it bakes in one pan, but it is also special enough for guests. The best part? There isn’t much to clean up when dinner is over! —Anwar Khan, Iriving, Texas
Sheet-Pan Tandoori Chicken
Ingredients
- 1 cup plain Greek yogurt
- 3 tablespoons tandoori masala seasoning
- 1/8 to 1/4 teaspoon crushed red pepper flakes, optional
- 8 bone-in chicken thighs (about 3 pounds), skin removed
- 2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
- 1 tablespoon olive oil
- 16 cherry tomatoes
- Lemon slices
- Optional: Minced fresh cilantro and naan flatbreads
Directions
- <blockquote style="margin: 0 0 0 40px; border: none; padding: 0px;">In a large bowl, whisk yogurt, tandoori seasoning and, if desired, pepper flakes until blended. Add chicken and turn to coat. Cover and refrigerate 6-8 hours, turning occasionally.</blockquote> 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.
- <blockquote style="margin: 0 0 0 40px; border: none; padding: 0px;">Broil 4-5 in. from the heat until browned, 4-5 minutes. If desired, serve with cilantro and naan.</blockquote>
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