Sheet Pan Chicken Tikka with Garlic Potatoes

• 1 ½ pounds chicken thighs, bone-in, skin-on
• 1 pound baby potatoes, halved
• 3 tablespoons plain yogurt
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• ½ teaspoon cayenne pepper
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a bowl, mix yogurt, 1 tablespoon olive oil, cumin, paprika, turmeric, garam masala, cayenne, garlic, and lemon juice. Season with salt.
3. 3 Coat chicken pieces with the yogurt mixture and let marinate for at least 15 minutes.
4. 4 Toss potatoes with remaining olive oil and a pinch of salt in a separate bowl.
5. 5 Arrange chicken and potatoes on a sheet pan, leaving space between pieces.
6. 6 Roast for 30 minutes, flipping potatoes halfway through, until chicken is cooked through and potatoes are golden.
7. 7 Garnish with fresh cilantro before serving.

Equipment

• Sheet pan
• Oven

Variations

• Add bell peppers or onions to the sheet pan for extra veggies.

Substitutions

• If yogurt is not available, use buttermilk as a marinade base.

Pairings

• Basmati rice
• Mint chutney

Nutrition

Tips

• For a quicker marinade, cover and refrigerate for an hour.
• Use boneless chicken for faster cooking, adjusting time as needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Serve with warm naan bread and a cooling cucumber yogurt sauce.

FAQ