Sheet-Pan Tandoori Chicken

Name: Sheet-Pan Tandoori Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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; 1 tablespoon olive oil; 16 cherry tomatoes; Lemon slices; Optional: Minced fresh cilantro and naan flatbreads

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 4

Author : Taste of Home Editors

Ingredients

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1 cup plain Greek yogurt3 tablespoons tandoori masala seasoning1/8 to 1/4 teaspoon crushed red pepper flakes, optional8 bone-in chicken thighs (about 3 pounds), skin removed2 medium sweet potatoes, peeled and cut into 1/2-inch wedges1 tablespoon olive oil16 cherry tomatoesLemon slicesOptional: Minced fresh cilantro and naan flatbreads

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Instructions

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Step 1

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 450°. 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 170°-175°, 10-15 minutes longer.

Step 2

Broil 4-5 in. from the heat until browned, 4-5 minutes. If desired, serve with cilantro and naan.