Sheet Pan Tandoori Chicken
This quick and easy Sheet Pan Tandoori Chicken is a delicious Indian-inspired Whole30 and keto-friendly meal the whole family will love!
Servings: 4
Ingredients
Tandoori Marinade
- 1 cup full-fat coconut milk or plain coconut yogurt
- 2 tablespoons tandoori spice mix (no salt added)
- 1 tablespoon Diamond Crystal kosher salt or 1½ teaspoons fine grain salt
- 1 tablespoon 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 cut into thin wedges
- 1½ pounds chicken thighs boneless and skinless
- ¼ cup minced fresh cilantro optional
- 1 lemon cut into wedges (optional)
Instructions
- Heat oven to 450 F or 425 F convection with the rack in the middle.
- Whisk together the coconut milk, tandoori spice, salt, and lemon juice in a 2-cup measuring cup.
- Use a pastry brush to evenly spread the avocado 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 with the tandoori marinade.
- 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 using chicken breasts).
- Sprinkle on the minced cilantro and serve with lemon wedges. Dig in!
Video
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