Sheet-Pan Tandoori Chicken Recipe photo by Taste of Home

Sheet-Pan Tandoori Chicken

Servings: 4 / Total Time: 45 mins

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:

  1. 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.


  2. 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. Broil 4-5 in. from the heat until browned, 4-5 minutes. If desired, serve with cilantro and naan.

Sheet-Pan Tandoori Chicken Recipe photo by Taste of Home