Tandoori Chicken & Roasted Vegetables

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)


  • For the chicken
    • 1/4 cup plain yogurt
    • 2 tablespoons lemon juice
    • 1 teaspoon onion powder
    • 3 garlic cloves, minced
    • 1 teaspoon ground ginger
    • 2 teaspoons garam masala
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon paprika
    • 8 boneless, skinless chicken thighs
  • For the vegetables
    • 16 ounces baby carrots (get rainbow baby carrots if you can)
    • 1 head cauliflower, cut into florets and bite sized stem pieces
    • 1 tablespoon olive oil
    • 1 teaspoon garam masala
  • For the yogurt sauce
    • 1/4 cup plain yogurt
    • 1 teaspoon lemon juice
    • 1 tablespoon cilantro

To Make It

  • The night before
    • Combine the yogurt, lemon juice, onion powder, minced garlic, ground ginger, garam masala, turmeric, cayenne pepper, and paprika.
    • Place the chicken in a container with a lid. Add the marinade. Toss to fully coat chicken. Refrigerate overnight.
  • When ready to cook
    • Preheat oven to 425 degrees farenehit.
    • Prepare a large baking sheet by covering with foil or spraying with nonstick cooking spray.
    • Toss the vegetables with olive oil and garam masala.
    • Spread vegetables evenly on the pan leaving space in the middle for the chicken.
    • Remove the chicken from the marinade and nestle in the middle of the vegetables.
    • Roast for about 30 minutes or until the chicken is cooked through.
    • While the chicken is cooking, prepare the yogurt sauce by combining all ingredients in a small bowl.
    • Divide chicken and vegetables between 4 plates and serve with yogurt sauce. Enjoy!

***Recipe adapted from Skinnytaste: One & Done.

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