Name: Baked Tandoori Chicken and Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 cup plain Greek yogurt; 2 tbsp olive oil; 1 tbsp lime juice; 6 clove garlic; 1 tbsp fresh ginger; 1 tbsp coriander; 1 tbsp cumin; 2 tsp garam masala; 2 tsp paprika; 1/2 tsp tumeric; 1/4 tsp cayenne pepper; 2 tsp salt; 1 tsp pepper; 2 lb chicken thighs; 6 cup vegetables of choice; olive oil; salt and pepper; green onions; cilantro; hot cooked rice

Baked Tandoori Chicken and Vegetables

Author: ajhataway Cooking Method: Roast Courses: Main Dish, Poultry

Print Recipe

Prep Time 15 mins Cook Time 40 mins Total Time 55 mins Servings: 4

Instructions

Place all marinade ingredients in blender and blend until smooth.
Place chicken in baking dish and pour marinade over top, reserving 1/4 cup for basting. Marinate just while prepping vegetables or up to 24 hours.
Preheat oven to 425 degrees. Line a large sheet pan with parchment paper.
Cut veggies to roughly 1/2 inch thick cubes or slices. Should be similarly sized to cook at same pace. Place in large bowl and toss with olive oil, salt, and pepper. Spread evenly on baking sheet.
Remove chicken from marinade and place on top of vegetables. Bake for 25 minutes.
Remove chicken and vegetables from oven, stir or flip vegetables, and baste chicken with remaining marinade. Bake another 10 minutes or until chicken has reached 165 degrees and vegetables are crisp-tender.
Serve over hot, cooked rice.

Baked Tandoori Chicken and Vegetables

Baked Tandoori Chicken and Vegetables

Ingredients

Marinade

Chicken and Vegetables

Instructions

Place all marinade ingredients in blender and blend until smooth.

Place chicken in baking dish and pour marinade over top, reserving 1/4 cup for basting. Marinate just while prepping vegetables or up to 24 hours.

Preheat oven to 425 degrees. Line a large sheet pan with parchment paper.

Cut veggies to roughly 1/2 inch thick cubes or slices. Should be similarly sized to cook at same pace. Place in large bowl and toss with olive oil, salt, and pepper. Spread evenly on baking sheet.

Remove chicken from marinade and place on top of vegetables. Bake for 25 minutes.

Remove chicken and vegetables from oven, stir or flip vegetables, and baste chicken with remaining marinade. Bake another 10 minutes or until chicken has reached 165 degrees and vegetables are crisp-tender.

Serve over hot, cooked rice.

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