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Easy Tandoori Chicken with Vegetables
Craving flavorful, restaurant-worthy chicken without the fuss? This sheet-pan Tandoori Chicken with Vegetables is your answer! Tender, marinated chicken and colorful roasted veggies come together in a vibrant, one-pan meal that’s perfect for busy weeknights.
Ingredients:
| Ingredient | Quantity |
|---|---|
| For the Marinade | |
| Plain Yogurt (not Greek) | ¼ cup |
| Lemon Juice | 2 tablespoons |
| Onion, chopped | ¼ cup |
| Garlic, minced | 3 cloves |
| Ginger, grated | 2 teaspoons |
| Garam Masala | 2 teaspoons |
| Turmeric | ¼ teaspoon |
| Cayenne Pepper (optional) | ¼ teaspoon |
| Salt, to taste | |
| For the Chicken and Vegetables | |
| Boneless, skinless chicken breasts or thighs | 2 lbs |
| Bell peppers, any color, chopped | 1 medium |
| Red onion, chopped | 1 medium |
| Broccoli florets | 1 cup |
| Cauliflower florets | 1 cup |
| Olive Oil | 1 tablespoon |
| Garam Masala | 1 teaspoon |
| Salt, to taste | |
| Fresh Cilantro, chopped (for garnish) | ¼ cup |
Cooking Guide:
-
Marinate the Chicken:
In a large bowl, whisk together yogurt, lemon juice, onion, garlic, ginger, garam masala, turmeric, cayenne pepper (if using), and salt. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. -
Prepare the Vegetables:
Preheat oven to 400°F (200°C). Toss bell peppers, red onion, broccoli florets, and cauliflower florets with olive oil, garam masala, and salt. Spread the vegetables on a large baking sheet. -
Assemble and Bake:
Arrange the marinated chicken pieces over the vegetables on the baking sheet. Bake for 25-30 minutes, or until chicken is cooked through and vegetables are tender-crisp. -
Garnish and Serve:
Broil the chicken for an additional 1-2 minutes for a slightly charred appearance (optional). Garnish with fresh cilantro and serve immediately with rice or naan bread.
Tips:
- For spicier chicken: Add a pinch of red pepper flakes or chili powder to the marinade.
- Substitute vegetables: Feel free to use other vegetables like zucchini, carrots, or green beans.
- Don’t have yogurt? Substitute buttermilk or kefir for a similar tangy flavor.
- Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.
Enjoy this delicious and easy Tandoori Chicken with Vegetables!
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