Sheet Pan Tandoori Chicken
- 1 cup plain Greek yogurt
- 3 tablespoons tandoori masala seasoning
- 1/8 to 1/4 teaspoon crushed red pepper flakes, optional
- 8 bone-in chicken thighs (about 3 pounds), skin removed
- 2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
- 16 cherry tomatoes
- 1 tablespoon olive oil
- Lemon slices
- Minced fresh cilantro and naan flatbreads, optional
- In a large bowl, whisk yogurt, tandoori seasoning and, if desired, pepper flakes until blended. Add chicken and turn to coat. Cover and refrigerate 6-8 hours, turning occasionally.
- Preheat oven to 450u0b0. Drain chicken, discarding marinade in bowl. Place chicken in a greased 15x10x1-in. baking pan. Add sweet potatoes; drizzle with oil. Bake 15 minutes. Add tomatoes and lemon slices. Bake until a thermometer inserted into chicken reads 170u0b0-175u0b0, 10-15 minutes longer. Broil 4-5 in. from the heat until browned, 4-5 minutes. If desired, serve with naan and cilantro.
yogurt, tandoori masala, red pepper, chicken, sweet potatoes, tomatoes, olive oil, lemon slices, fresh cilantro
Taken from www.tasteofhome.com/recipes/sheet-pan-tandoori-chicken/ (may not work)