Tandoori chicken and vegetable sheet-pan supper recipe

Ingredients for Tandoori chicken and vegetable sheet-pan supper

• 75 ml organic rapeseed oil

• 4 cloves garlic, minced

• 30 g grated fresh ginger

• 15 g chili powder

• 15 g garam masala

• 10 g ground cumin

• 10 g paprika

• 5 g ground turmeric

• 240 g plain full-fat yogurt

• 30 ml fresh lime juice

• 1 jalapeño pepper, deseeded, finely chopped

• kosher salt, to taste

• freshly ground black pepper, to taste

• 900 g bone-in, skin-on chicken parts (a mix of breasts, split and cut in half, thighs, and legs)

• 340 g Yukon Gold potatoes, cut into 2.5 cm pieces

• 480 g cauliflower florets

• 480 g broccoli florets

• 8 small cremini mushrooms, stems trimmed

• 2.5 g fenugreek seeds or cumin seeds

• 75 g red onion, halved lengthwise, then sliced into thin half-moons

• mango chutney (homemade or your favourite store-bought chutney)

How to make Tandoori chicken and vegetable sheet-pan supper

1. Heat 30 ml of canola oil in a small frying pan over medium heat. Add the garlic and ginger, and cook, stirring continuously, until light brown and fragrant, about 1 minute.

2. Add the chili powder, garam masala, 1 teaspoon of cumin, paprika, and turmeric, and cook for an additional minute, stirring continuously. Set aside to cool.

3. In a large bowl, combine the yogurt, lime juice, jalapeño pepper, 2 teaspoons of salt, and 1/8 teaspoon of black pepper, along with the cooled spice mixture. Stir to combine.

4. Using a sharp knife, score the skin of each piece of chicken with two or three shallow cuts about 2.5 cm apart. Add the chicken and potatoes to the bowl with the spiced yogurt and massage the yogurt into the chicken until all pieces are well coated.

5. Transfer the chicken, potatoes, and spiced yogurt to a large zip-top freezer bag. Set aside for 30 minutes at room temperature or refrigerate for up to 8 hours.

6. Position a rack in the upper third of the oven and preheat it to 220°C (fan oven 200°C).

7. Place the cauliflower, broccoli, and mushrooms in a large bowl. Add the remaining 45 ml of canola oil, the remaining 1 teaspoon of cumin, fenugreek seeds, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper, and mix well.

8. Remove the marinated chicken from the bag, allowing any excess marinade to drip off, and arrange the pieces skin-side up on a rimmed baking tray. Scatter the potatoes around the chicken.

9. Roast in the oven for 20 minutes. After this time, remove the tray from the oven and place the vegetables in a single layer in the spaces around the chicken. Return the tray to the oven and roast for an additional 20 minutes.

10. Remove from the oven and switch the oven to grill. Sprinkle the red onion over the chicken and vegetables, then return the baking tray to the oven. Grill until the chicken is lightly charred and crispy, about 2 to 3 minutes.

11. Remove from the oven and serve with mango chutney, if desired.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.