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Per serving
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- 1
Marinate the chicken
Remove the skin from the chicken thighs. In a large bowl, whisk together the Greek yogurt, tandoori masala seasoning, and red pepper flakes until blended. Add the chicken and turn to coat. Cover and refrigerate 6-8 hours, turning occasionally. The yogurt does double duty here: it tenderizes the meat and adds a little extra protein to the marinade.
- 2
Roast the chicken and sweet potatoes
Preheat oven to 450 degrees. Drain the chicken, discarding the marinade. Place the chicken in a greased 15x10x1-inch baking pan. Peel the sweet potatoes and cut into 1/2-inch wedges, add to the pan, and drizzle with the olive oil. Bake 15 minutes.
- 3
Add tomatoes and finish
Add the cherry tomatoes and a few lemon slices to the pan. Bake until a thermometer inserted into the chicken reads 170-175 degrees, 10-15 minutes longer.
- 4
Broil and serve
Broil 4-5 inches from the heat until browned, 4-5 minutes. Serve with fresh cilantro and naan if you want to round it out.
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Sheet-Pan Tandoori Chicken with Sweet Potatoes
Created by: MacroMeals
Ingredients
- 1 cup plain Greek yogurt
- 3 tbsp tandoori masala seasoning
- 1/4 tsp crushed red pepper flakes
- 8 bone-in chicken thighs
- 2 sweet potatoes
- 1 tbsp olive oil
- 16 cherry tomatoes
- 1 lemon
Instructions
- Marinate the chickenRemove the skin from the chicken thighs. In a large bowl, whisk together the Greek yogurt, tandoori masala seasoning, and red pepper flakes until blended. Add the chicken and turn to coat. Cover and refrigerate 6-8 hours, turning occasionally. The yogurt does double duty here: it tenderizes the meat and adds a little extra protein to the marinade.
- Roast the chicken and sweet potatoesPreheat oven to 450 degrees. Drain the chicken, discarding the marinade. Place the chicken in a greased 15x10x1-inch baking pan. Peel the sweet potatoes and cut into 1/2-inch wedges, add to the pan, and drizzle with the olive oil. Bake 15 minutes.
- Add tomatoes and finishAdd the cherry tomatoes and a few lemon slices to the pan. Bake until a thermometer inserted into the chicken reads 170-175 degrees, 10-15 minutes longer.
- Broil and serveBroil 4-5 inches from the heat until browned, 4-5 minutes. Serve with fresh cilantro and naan if you want to round it out.