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Sheet Pan Tandoori Chicken

Created by Stacey
Print Recipe

Ingredients
  

  • 4-6 Chicken Thighs
  • 2 T Onions
  • 2 T Diced Red Pepper
  • 1 c Green Beans
  • 2 Potatoes Cubed
  • For the Yogurt Sauce Marinade
  • ¼ c Greek Yogurt
  • ¼ t Ginger Garlic Powder, Ground Coriander, Cumin, Turmeric, Paprika, Salt and Pepper
  • ½ t Tomato Paste
  • 1 T Lemon Juice

Instructions
 

  • Create the marinade and marinate the chicken thighs (for at least 10 minutes or longer if you have the time)
  • Oil your sheet pan and place the green beans, peppers and onion on the pan
  • Top green beans with the marinated chicken thighs
  • Place potatoes around the chicken thighs
  • Bake at 450 for 25-30 minutes checking at the 25 minute mark
  • If you’d like more of a crispy chicken place under the broiler for 2-3 minutes
  • Enjoy!

Notes

If you are using a boneless skinless chicken breast your cooking instructions are a little different. You are going to start your vegetables in the 450 oven for 15 minutes, turn the temperature down to 400 and place your marinated chicken on the vegetables and cook for 12-15 minutes, checking it at the 12 minute mark. Once the chicken reaches 160 pull the pan from the oven (there will be carry over cooking and your chicken will rise to 165 out of the oven)