Tandoori Chicken and Cauliflower Sheet Pan Dinner

Experience the vibrant flavors of tandoori spice with this effortless sheet pan dinner featuring chicken and cauliflower.

Ingredients

• 1 cup plain yogurt
• 2 tablespoons tandoori spice blend
• 4 chicken thighs, bone-in and skin-on
• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons cilantro, chopped

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix the plain yogurt with the tandoori spice blend until well combined.
3. Add the chicken thighs to the yogurt mixture and coat evenly. Let them marinate for at least 15 minutes.
4. Place the cauliflower florets on a large sheet pan. Drizzle with olive oil, salt, and black pepper, and toss to coat.
5. Create space on the sheet pan and add the marinated chicken thighs.
6. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cauliflower is tender.
7. Garnish with chopped cilantro before serving.
8. Serve hot with naan or rice, if desired.

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