Erin’s Sheet Pan Tandoori ChickenJump to Recipe
The Food Blog World is actually a small world and one of my favorite things about it is watching people I cross paths with do amazing things! I’ve ran into Erin from Well Plated a few times over the years and was SO excited that she wrote a full on cookbook that came out a month or so ago!
I’ve been dog-earing my copy of The Well Plated cookbook for the last month or so and have made half a dozen of the recipes already. This Sheet Pan Tandoori Chicken was a favorite at my house. Even my kids scarfed down the chicken and veggies.
I served mine with rice pilaf, but you could serve it with any rice or flatbread.
I’m always a sucker for yogurt marinated chicken. I feel like it makes it almost impossible to overcook. I used a full fat Greek yogurt rather than nonfat that Erin calls for, but mostly because that’s what I had in my fridge. I also used chicken thighs which I find more flavorful than chicken breasts. Either works though I’m sure!
The highlight of the recipe wasn’t actually the chicken though, for me. It was the hearty veggie mix of sweet potatoes, cauliflower, and chickpeas – all seasoned with chili powder and turmeric. YES PLEASE.
Preparing the Sheet Pan Ingredients
This is an easy recipe to toss together. The yogurt marinade can be made well in advance and you can marinate the chicken for 24 hours if that makes it easier.
Erin recommends marinating everything in a bag, but I just added my chicken to the bowl and covered it.
For the veggies, I tried to get everything in roughly the same size. I ended up using half a head of cauliflower and maybe will up that amount the next time I make it. The cauliflower was just my personal favorite.
Stir everything together with some olive oil and spices.
Cooking the Sheet Pan Tandoori Chicken
Tandori is traditionally cooked in a large clay pot, but a sheet pan will have to do. I do like Erin’s recommendation to cook this at a higher than normal 425˚F which leads to some nice browning on the veggies and chicken.
Halfway through the 35-40 minute cook time, I stirred my veggies a bit but didn’t worry about making sure they were perfectly flipped.
The sheet pan will be ready to serve when the chicken is cooked through and the veggies are charred in spots.
I served mine garnished with lots of lemon and cilantro over rice pilaf. YUM.
We did not have many leftovers but if you do have some, they reheat really well in a 400˚F oven for a few minutes or you can microwave them but they will lose some of their texture.
This is a wonderful recipe and just a sample of the deliciousness in Erin’s book!
This is one packed sheet pan! Layers of marinated chicken, chickpeas, sweet potatoes, and turmeric cauliflower all roasted together for a really delicious meal!
- For chicken, stir together yogurt with garlic, ginger, cumin, chili powder, and salt. Add chicken pieces to the bowl and coat well with the marinade. If you are using chicken breasts, butterfly them so they cook evenly. Let marinate for at least 30 minutes or up to 24 hours.
- When you are ready to cook, preheat oven to 425˚F. Line a baking sheet with foil or parchment paper.
- For vegetables, drain chickpeas and dry on a few paper towels. Remove any of their skins that are obviously falling off but no need to be super thorough. Stir together vegetables with spices.
- Spread vegetables out on baking sheet and add chicken pieces on top (shaking off extra marinade).
- Bake for 15 minutes and then use a spoon or spatula to gently stir vegetables.
- Return to oven and bake for another 20 minutes or until chicken reaches 165˚F in the thickest part of the meat.
- Remove sheet pan and serve with rice or flatbread, lemon slices, and cilantro.
Leftovers keep great for a few days and can be reheated in a 400˚F oven until warmed through, 5-10 minutes.