Sheet Pan Tandoori Chicken
Ingredients
Tandoori Marinade
-
1
cup
full-fat coconut milk or plain coconut yogurt
-
2
tablespoons
tandoori spice mix (no salt added)
-
1
tablespoon
Diamond Crystal kosher salt
-
1
tablespoon
lemon juice
Sheet Pan Tandoori Chicken
-
1
tablespoon
avocado oil or fat of choice
-
1
small
cauliflower (2 pounds or less), cut into florets
-
1
small
red onion, thinly sliced
-
1½
pounds
boneless and skinless chicken thighs
-
¼
cup
minced fresh cilantro (optional)
-
1
lemon
cut into wedges (optional)
Instructions
- Preheat the oven to 450°F or 425°F for convection.
- Whisk together the coconut milk, tandoori spice, salt, and lemon juice.
- Spread avocado oil on the bottom of a rimmed baking sheet or line it with parchment paper.
- In a large bowl, combine the cauliflower and onions with half of the tandoori marinade and toss to coat.
- Arrange the cauliflower and onions on the baking sheet.
- Add the chicken thighs to the bowl with the remaining marinade and toss to coat.
- Place the chicken thighs on the baking sheet with the vegetables.
- Roast in the oven for 25 to 35 minutes, flipping the cauliflower and rotating the tray halfway through.
- Check that the chicken is cooked through and the cauliflower is tender and browned.
- Garnish with cilantro and serve with lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
590
Total fat
45g
Total carbohydrates
20g
Total protein
33g
Sodium
0mg
Cholesterol
0mg
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