Empty My Fridge
#shorts Sheet Pan Tandoori Chicken and Vegetables
Ingredients
- Chicken drumstick2 lb
- Yoghurt½ cups
- Garlic · paste1 tbsp
- Ginger paste1 tbsp
- Lemon1 tbsp + 1
- Chili powder1–2 tbsp
- Turmeric · ground½ tsp
- Garam masala2 tsp
- Salt3 ½ tsp
- Oil1 tbsp
- Cauliflower1 lb
- Reserved tandoori marinade2 tbsp
- Potato1 ½ lb
- Olive oil1 tbsp
- Black pepper · ground¼ tsp
- Onion powder½ tsp
- Cilantro
- Cucumber
Instructions
- Make several diagonal slits in each chicken piece.
- Whisk the yogurt, garlic paste, ginger paste, lemon juice, red chili powder, turmeric, garam masala, 2 teaspoons kosher salt and 1 tablespoon oil into a marinade.
- Toss the chicken in most of the marinade, working it into the slits. Set aside 2 tablespoons of marinade for the cauliflower.
- Marinate the chicken at least 1 hour, or up to 24 hours in the refrigerator.
- Toss the cauliflower with ½ teaspoon kosher salt and the reserved 2 tablespoons of marinade until evenly coated.
- In a separate bowl, toss the cut potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, ¼ teaspoon black pepper and ½ teaspoon onion powder until well coated.
- Lightly oil a large sheet pan. Arrange the chicken on it, then spread the cauliflower and potatoes around in a single layer. Place the lemon halves in the middle of the tray.
- Bake in a preheated oven at 400 to 425°F for 15 minutes.
- Turn the chicken, rotate the tray, and bake for another 10 minutes.
- Turn the chicken over again and broil on high for 5 minutes, until charred in spots.
- Garnish with cilantro, squeeze the roasted lemon over the chicken, and serve warm.
Summarized from Ministry of Curry's video. Watch it for the details.
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