Tandoori Chicken and Cauliflower Sheet Pan Dinner

  • Serves: 6
  • Calories: 747
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Ingredients

  • 8 Boneless, skinless chicken thighs (2 lbs)
  • 2 lbs Cauliflower, cut into florets
  • ¼ cup Olive oil
  • 1/2 cup Greek yogurt
  • 3 tbsp Lemon juice
  • 1 tbsp Ginger, grated or minced
  • 4 Garlic cloves, minced
  • 1 tsp Ground turmeric
  • 1 tsp Chili powder
  • 1/4 tsp Cayenne powder
  • 1/2 tsp Cinnamon
  • 1 tsp Cumin
  • 1/4 cup Minced cilantro, plus more for serving
  • 1 tsp Salt (adjust to your liking)
  • 1 (14 oz) can Garbanzos beans, drained rinsed
  • Thinly sliced red onions, optional
  • Raita, optional

Method

  1. Preheat oven to 400°F.
  2. In a medium sized bowl combine olive oil, yogurt, lemon juice, ginger, garlic, turmeric, chili powder, cayenne, cinnamon, cumin, cilantro and salt. Mix well and coat chicken and cauliflower entirely in yogurt mixture.
  3. Arrange chicken and cauliflower on a baking sheet. Sprinkle the sheet pan evenly with the drained, rinsed chickpeas.
  4. Roast in the oven for 30 minutes or until internal temp of the chicken reads 165°F. For extra brown crispy color, broil until desired caramelization is achieved.
  5. Serve the chicken with fresh cilantro, basmati rice and our favorite recipe for raita.