Baked Tandoori Chicken Recipe - 15 minutes Sheet Pan Recipe Delicious and Healthy
- neshkitchen
- Aug 11, 2021
- 3 min read
Baked Tandoori chicken with potatoes you can use any vegetable you have on hand. It is so easy to make just takes 15 minutes to prep and rest of the time it is in the oven to bake. You can serve them with rice, naan, chutney or sauce of your choice.
Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes
Ingredients
For Chicken Marinade
· 3.71 lb./1 ½ kg chicken, skinless
· 1 tablespoon tandoori masala powder
· ½ cup plain whole milk yogurt
· 2 tablespoons olive oil
· 2 tablespoon lemon juice
· 2 tablespoon ginger & garlic paste
· 1 teaspoon pepper
· 2 tablespoon soy sauce
For Potatoes
· 3 lb. potatoes
· 1 tablespoon olive oil
· ½ teaspoon salt
· ½ teaspoon pepper
Direction
1. Preheat the oven to 425 degrees farenheight
2. Let’s begin by whipping up the flavorful marinade by adding 1 tablespoon of tandoori masala powder, ½ cup of plain whole milk yogurt, 2 tablespoons of olive oil, 2 tablespoon of lemon juice, 2 tablespoon of ginger & garlic paste, 1 teaspoon of pepper, and 2 tablespoon of soy sauce
3. Spread it over your chicken or tofu. Reserve a little for basting. Marinate them for 15 minutes or overnight. While it marinates, prep the veggies.
4. Cut potatoes to roughly ½ inch and place on a parchment lined sheet-pan. You want them fairly similar in thickness so they cook in about the same amount of time. Toss veggies with olive oil, salt and pepper and spread out.
5. Place the marinated chicken and/or tofu on top leaving a little room for the veggies to breathe
6. Bake 40 minutes in the middle of the oven. Baste the chicken with a little more of the remaining marinade. Turn the oven to Broil on high heat and cook for 10 -12 more minutes on each sides or until chicken is done and veggies are tender.
7. When it comes out it will be fragrant and perfectly cooked. It takes about 60 minutes of baking time.
8. Garnish with finely chopped coriander leaves
Notes
1. You can use any veggies of your choice like - sweet potatoes, pumpkins, carrots, cauliflower, peppers, zucchini, butternut, onions or any roast-able veggie. Cut into ½ inch thick pieces so they all cook in the same amount of time.
2. Serve over fluffy basmati rice, or with naan bread with a side of cilantro mint chutney or raita!
3. If using chicken breasts, cooking time will shorten- baste at 20 minutes, and these should be done at 25 minutes depending on size.
4. Garnish: cilantro, scallions, cilantro mint chutney
Links to products
🛒 CHEFMADE 13-Inch Rimmed Baking Pan, (Champagne Gold): https://amzn.to/2TFT4xE
🛒 Reynolds wrap aluminum foil, 75 Square Feet (Pack of 2): https://amzn.to/2SWfdHJ
🛒 Parchment Paper 16x24 inch Heavy Duty Parchment Paper Sheets, 100Pcs Precut Non-Stick: https://amzn.to/3g9SEHl
🛒 Thin Slotted Nonstick Spatula: https://amzn.to/3uV0aLv
🛒 Silicone Spatula Set for Nonstick Cookware ($19.88, originally $24.88; 4 Pack, Black): https://amzn.to/3cnXS18
🛒 Tandoori Chicken Masala Powder: https://amzn.to/2T672Z7
🛒 Olive Oil: https://amzn.to/3x02RNk
🛒 SALT 1. Pink Himalayan Salt - 1 lb. Bag Extra-Fine Grain: https://amzn.to/3vTRQNk
Or 2. Real Sea Salt - Natural Unrefined Gluten-Free Fine, 26 Ounce Pouch (1 Pack): https://amzn.to/2SiNZL8
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