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Simple Recipes for Every Day

Tandoori Chicken and Cauliflower Sheet Pan Dinner

Tandoori Chicken Sheet Pan dinner with cauliflower, and chickpeas served with a bowl of Raita
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 8 boneless, skinless chicken thighs, (about 2 pounds)
  • 2 pounds cauliflower, cut into bite-size florets
  • ¼ cup extra-virgin olive oil
  • ½ cup Greek yogurt
  • 3 tablespoons fresh lemon juice, (from 2 lemons)
  • 1 tablespoon grated peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • ¼ cup minced fresh cilantro
  • 1 teaspoon kosher salt
  • 1 (15-ounce) can chickpeas, drained and rinsed

For serving (optional)

  • Thinly sliced red onion
  • Cooked basmati rice
  • Raita, or plain Greek yogurt
  • Warm naan

Method

  1. Preheat the oven to 425°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
  2. In a large bowl, whisk together the olive oil, yogurt, lemon juice, ginger, garlic, turmeric, chili powder, cayenne, cinnamon, cumin, cilantro, and salt until smooth. 
  3. Add the chicken thighs and cauliflower florets to the marinade and toss until everything is evenly coated with the spice mixture.
  4. Transfer the chicken and cauliflower to the prepared sheet pan, arranging them in a single layer with space between pieces for even browning. Scatter the chickpeas around and between the chicken and cauliflower. 
  5. Roast for 20-25 minutes or until the cauliflower is caramelized and tender and the internal temperature at the chicken reaches 165°F on an instant-read thermometer.  
  6. Transfer to a serving platter and garnish with fresh cilantro. Serve with sliced red onion, basmati rice, raita and warm naan alongside, if desired. 

Notes

For even more flavor, you can marinate the chicken and cauliflower in the refrigerator for up to 4 hours before roasting.