Sheet Pan Tandoori Chicken

with Cucumber Yogurt & Roasted Vegetables

35 MIN

2 Servings

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From the Test Kitchen

To recreate the flavors of tandoori chicken—an Indian classic traditionally baked in a clay oven—we’re marinating our chicken in yogurt and a flavorful spiced tomato chutney, then baking it together with a side of potatoes and poblano pepper. We’re serving it all with more yogurt mixed with garlic paste and grated cucumber, which is perfect for dolloping on top.

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Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

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1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 13 to 15 minutes, or until lightly browned. Leaving the oven on, remove from the oven.

2 Marinate the chicken:

While the potatoes roast, in a large bowl, combine the tomato chutney and 2 tablespoons of the yogurt. Season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer the seasoned chicken to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

3 Prepare the remaining ingredients:

While the chicken marinates, grate the cucumber on the large side of a box grater. Transfer to a strainer set over a bowl; sprinkle with salt and stir to combine. Set aside to allow excess water to drain, without stirring, at least 10 minutes. Cut off and discard the stem end of the pepper; remove and discard the core, then medium dice. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Halve the lime crosswise.

4 Bake the chicken & finish the peppers:

Carefully transfer the marinated chicken to the other side of the sheet pan of roasted potatoes. Place the diced pepper in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Transfer to the same side of the sheet pan as the roasted potatoes. Roast 11 to 13 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

5 Make the cucumber yogurt:

While the chicken and vegetables are in the oven, using a spoon, press down on the salted cucumber to release as much liquid as possible. Discard the liquid and wipe out the bowl. Place the drained cucumber in the same bowl. Add the remaining yogurt, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper and stir to combine.

6 Dress the vegetables & serve your dish:

Transfer the finished vegetables to a large bowl; add the lime zest, the juice of both lime halves, and 1 tablespoon of olive oil. Season with salt and pepper and stir to combine. Serve the baked chicken with the dressed vegetables and cucumber yogurt on the side. Enjoy!