This dinner was delicous, easy to make, and didn’t take a ton of time. So, it’s great for a weeknight meal. You do have to do some planning ahead so that the chicken marinates overnight but that’s it!
Tandoori Chicken & Roasted Vegetables (makes 4 servings)
Ingredients
- For the chicken
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- 1/4 cup plain yogurt
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- 2 tablespoons lemon juice
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- 1 teaspoon onion powder
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- 3 garlic cloves, minced
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- 1 teaspoon ground ginger
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- 2 teaspoons garam masala
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- 1/4 teaspoon ground turmeric
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- 1/4 teaspoon cayenne pepper
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- 1/4 teaspoon paprika
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- 8 boneless, skinless chicken thighs
- For the vegetables
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- 16 ounces baby carrots (get rainbow baby carrots if you can)
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- 1 head cauliflower, cut into florets and bite sized stem pieces
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- 1 tablespoon olive oil
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- 1 teaspoon garam masala
- For the yogurt sauce
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- 1/4 cup plain yogurt
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- 1 teaspoon lemon juice
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- 1 tablespoon cilantro
To Make It
- The night before
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- Combine the yogurt, lemon juice, onion powder, minced garlic, ground ginger, garam masala, turmeric, cayenne pepper, and paprika.
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- Place the chicken in a container with a lid. Add the marinade. Toss to fully coat chicken. Refrigerate overnight.
- When ready to cook
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- Preheat oven to 425 degrees farenehit.
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- Prepare a large baking sheet by covering with foil or spraying with nonstick cooking spray.
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- Toss the vegetables with olive oil and garam masala.
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- Spread vegetables evenly on the pan leaving space in the middle for the chicken.
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- Remove the chicken from the marinade and nestle in the middle of the vegetables.
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- Roast for about 30 minutes or until the chicken is cooked through.
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- While the chicken is cooking, prepare the yogurt sauce by combining all ingredients in a small bowl.
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- Divide chicken and vegetables between 4 plates and serve with yogurt sauce. Enjoy!
***Recipe adapted from Skinnytaste: One & Done.