Sheet Pan Tandoori Chicken
JERF, Keto, Paleo, Whole 30, Poultry
Ingredients
Tandoori Marinade
1 cup full-fat coconut milk or plain coconut milk yogurt
2 tablespoons tandoori spice mix (no salt added)
1 tablespoon kosher salt (use half the amount if you are using Morton’s, or a fine grain salt)
1 tablespoon freshly squeezed lemon juice
Sheet Pan Tandoori Chicken
1 tablespoon avocado oil or fat of choice
1 small cauliflower (2 pounds or less), cut into florets
1 small red onion, thinly sliced
1½ pounds chicken thighs, boneless and skinless
¼ cup fresh cilantro leaves (optional)
1 lemon, cut into wedges (optional)
Directions
Heat the oven to 450°F, or 425°F convection, with the rack in the middle.
Whisk the coconut milk, tandoori spice, salt, and lemon juice together in a 2-cup measuring cup.
Use a pastry brush to evenly spread the oil over the bottom of a rimmed baking sheet. (You can skip this part and line your pan with parchment paper or foil—your resulting dinner won’t brown as much, but clean-up will be a breeze.)
Place the cauliflower and onions in a large bowl and pour in half of the tandoori marinade. Toss well to coat.
Shake off the excess marinade and arrange the cauliflower and onions on the greased baking sheet.
Add the chicken thighs to the bowl and pour in the remaining marinade. Toss well to coat evenly.
Arrange the thighs in a single layer on the sheet pan with the cauliflower.
Pop the sheet pan dinner in the oven and roast for 25 to 35 minutes, flipping the cauliflower and rotating the tray 180° at the halfway point.
The sheet pan dinner is done when the cauliflower is tender and browned, and the chicken is cooked through; a meat thermometer should read 165°F in the thickest part of the thigh or 150°F if you ignored what I told you earlier and decided to use chicken breasts.
Garnish with the minced cilantro and serve with lemon wedges. Dig in!
Leftovers can be saved in the fridge for up to four days or in the freezer for up to 4 months.
Notes
If you’re using bottled Nom Nom Paleo Tandoori, just substitute 1 cup of it for the marinade! The Tandoori marinade can solidify in the fridge, just take it out for 30 minutes before you use it to loosen it up!
You can store the leftovers in the fridge for up to 4 days and in the freezer for up to 4 months.
You can experiment with different vegetable combinations. I love using Brussels sprouts and broccoli in this dish!
Nutrition
Calories: 590kcal | Carbohydrates: 20g | Protein: 33g | Fat: 45g | Fiber: 7g