Tandoori Chicken from SkinnyTaste

Lately I seem to be on a SkinnyTaste cookbook kick. Here is another chicken recipe from the book One and Done using a sheet pan. I love a tray bake, everything is on one cooking sheet and it's so easy.

Here are the veggies chopped, seasoned and ready for the pan.

It looked better than my photos. Next time I am using more cauliflower. This is an old pan with large high sides to accommodate liquid and lots of vegetables.

Next time I will scale the recipe down as it's only the two of us.  Reheating it dried out the chicken a bit but still, it was delicious.l  Love the burst of flavors in this one.

Tandoori Chicken

a Sheetpan recipe from SkinnyTaste

1/4 cup whole-milk yogurt not Greek

2 tablespoons fresh lemon juice

1/4 cup chopped onion

3 garlic cloves pressed or minced

2 teaspoons fresh ginger

2 teaspoons garam masala

1/4 teaspoon turmeric

1/4 teaspoon cayenne pepper

1/4 teaspoon smoked paprika

1/2 teaspoon kosher salt

1 3/4 pounds boneless skinless chicken thighs (3 1/2 ounces each), trimmed of fat

Olive oil spray

For the Vegetables

1 1/2 pounds rainbow carrots halved and cut lengthwise, then cut into 2-inch pieces

4 cups medium cauliflower florets about 1 whole head

1 tablespoon olive oil

1 teaspoon garam masala

1 teaspoon kosher salt

Freshly ground black pepper

Instructions

For the Chicken

In a small bowl, combine the yogurt, lemon juice, onion, garlic, ginger, garam masala, turmeric, cayenne, smoked paprika, and salt. Place the chicken thighs in a gallon freezer bag with the marinade and refrigerate for 1 hour up to overnight. (I this marinated overnight)

When ready to cook, adjust an oven rack in the center and another 4-6 inches from the broiler. Preheat the oven to 425°F. Spray a large rimmed sheet pan with oil.

For the Vegetables

In a large bowl or on a plate, toss the carrots and cauliflower with olive oil. Sprinkle with the garam masala, salt, and pepper to taste and toss to coat. Spread the vegetables onto the pan. Remove the chicken from the marinade, scrape off the excess, and nestle the chicken thighs in with the vegetables. Lightly spray with oil.

Roast on center rack until the vegetables are tender  and chicken is cooked through, about 30 minutes.

Sharing with Beth Fish's Weekend Cooking Series.