Sheet Pan Chicken Tikka
One-pan meals are the perfect way to make sure supper is nutritious, and this offering from Smitten Kitchen is chockful of delicious Indian flavours. If possible, marinate the chicken in advance and have the vegetables chopped and ready to bake. Throw the ingredients together - change up the vegetables according to your preferences, and pop it in the oven. Serve it with a variety of toppings - cooking yogurt, pickled onions, fresh onions - and you've got a new dinner each time. And clean-up - what clean-up?
More sheet pan goodness: One-Pan Roasted Fish with Cherry Tomatoes or Grilled Fish with Olives, Potatoes and Onions or try Slow Cooked Fish with Chickpeas & Greens.
Time: 50 minutes (includes 40 minutes in the oven)
Serves: 4
Ingredients for the Chicken
1 3/4-inch piece of ginger, peeled and minced OR 1/4 - 1/2 teaspoon ground ginger
4 cloves of garlic, minced or pressed
1/2 teaspoon chilli flakes OR 1 fresh green chilli seeded and minced
1/2 cup whole-milk yogurt
1 teaspoon kosher salt
1/4 teaspoon chili powder or cayenne, or adjusted to taste
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)
Ingredients for the Vegetables
3 tablespoons olive oil
1 1/4 pounds (about 4 medium) potatoes, peeled or unpeeled, cut into 3/4-inch chunks
1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
1-2 carrots (optional)
1/2 teaspoon kosher salt
1/2 teaspoon cumin seeds
Additions for serving, if desired
A few thin slices of red onion
Lemon wedges
Salt
Dollops of yogurt
A few tablespoons roughly chopped cilantro, parsley or mint, or a mix
Method
Combine the ginger, garlic, chilli flakes or fresh chilli pepper, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add the chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.
When you’re ready to cook the dish, heat your oven to 425°F. Coat a half-sheet (13×18-inch) with 1 tablespoon of the olive oil. Add the potatoes, cauliflower, carrots (if using), salt, cumin and remaining 2 tablespoons olive oil and toss together with your hands until evenly coated.
Remove the chicken from the marinade, leaving the excess behind. Make spaces in the vegetables for the chicken parts throughout the pan.
Roast in the oven for 20 minutes, then toss the potato, cauliflower and carrots to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through.
If you’d like to use lightly pickled onion rings (which add a nice tangy fresh zip to the dish), separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed.
When chicken and vegetables are cooked, top with garnishes of your choice — dollops of yogurt, herbs and scattered onion. Serve right in the pan, or fancy up the presentation by transferring it all to a serving plate covered with a bed of spinach.
One-pan meals are the perfect way to make sure supper is nutritious, and this offering from Smitten Kitchen is chockful of delicious Indian flavours. If possible, marinate the chicken in advance and have the vegetables chopped and ready to bake. Throw the ingredients together - change up the vegetables according to your preferences, and pop it in the oven. Serve it with a variety of toppings - cooking yogurt, pickled onions, fresh onions - and you've got a new dinner each time. And clean-up - what clean-up?
More sheet pan goodness: One-Pan Roasted Fish with Cherry Tomatoes or Grilled Fish with Olives, Potatoes and Onions or try Slow Cooked Fish with Chickpeas & Greens.
Time: 50 minutes (includes 40 minutes in the oven)
Serves: 4
Ingredients for the Chicken
1 3/4-inch piece of ginger, peeled and minced OR 1/4 - 1/2 teaspoon ground ginger
4 cloves of garlic, minced or pressed
1/2 teaspoon chilli flakes OR 1 fresh green chilli seeded and minced
1/2 cup whole-milk yogurt
1 teaspoon kosher salt
1/4 teaspoon chili powder or cayenne, or adjusted to taste
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)
Ingredients for the Vegetables
3 tablespoons olive oil
1 1/4 pounds (about 4 medium) potatoes, peeled or unpeeled, cut into 3/4-inch chunks
1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
1-2 carrots (optional)
1/2 teaspoon kosher salt
1/2 teaspoon cumin seeds
Additions for serving, if desired
A few thin slices of red onion
Lemon wedges
Salt
Dollops of yogurt
A few tablespoons roughly chopped cilantro, parsley or mint, or a mix
Method
Combine the ginger, garlic, chilli flakes or fresh chilli pepper, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add the chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.
When you’re ready to cook the dish, heat your oven to 425°F. Coat a half-sheet (13×18-inch) with 1 tablespoon of the olive oil. Add the potatoes, cauliflower, carrots (if using), salt, cumin and remaining 2 tablespoons olive oil and toss together with your hands until evenly coated.
Remove the chicken from the marinade, leaving the excess behind. Make spaces in the vegetables for the chicken parts throughout the pan.
Roast in the oven for 20 minutes, then toss the potato, cauliflower and carrots to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through.
If you’d like to use lightly pickled onion rings (which add a nice tangy fresh zip to the dish), separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed.
When chicken and vegetables are cooked, top with garnishes of your choice — dollops of yogurt, herbs and scattered onion. Serve right in the pan, or fancy up the presentation by transferring it all to a serving plate covered with a bed of spinach.