Sheet Pan Tandoori Chicken with Cauliflower
Chicken drumsticks marinated in yogurt and warm tandoori spices roast alongside cauliflower florets on one pan, producing charred, aromatic chicken with a tender, spiced side all at once. Plan ahead: marinate at least 2 hours or overnight.
Ingredients
- 8 pieces chicken drumsticks, skin slashed 2-3 times
- 1/2 cup whole-milk plain yogurt
- 2 tbsp fresh lemon juice
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1.5 tsp kosher salt
- 2 tbsp neutral oil (vegetable or avocado)
- 1 head cauliflower, cut in florets
- 1/4 cup store-bought mint chutney or raita
- 4 lemon wedges
Instructions
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1
In a large bowl, combine 1/2 cup whole-milk plain yogurt, 2 tbsp fresh lemon juice, 4 cloves minced garlic cloves, 1 tsp grated fresh ginger, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/4 tsp cayenne pepper, and 1.5 tsp kosher salt. Whisk to combine.
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2
Score the 8 pieces skin slashed 2-3 times chicken drumsticks skin with 2-3 deep cuts. Add to the marinade and coat thoroughly. Cover and refrigerate at least 2 hours, or overnight for best flavor.
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3
Preheat oven to 425°F (220°C). Line a large sheet pan with foil and grease lightly.
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4
Toss 1 head cut in florets cauliflower with 2 tbsp neutral oil (vegetable or avocado) and a pinch of salt. Spread around the edges of the sheet pan.
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5
Shake excess marinade from the drumsticks and arrange in the center of the pan, skin-side up.
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6
Roast for 35-40 minutes, turning the cauliflower once halfway, until the drumsticks are charred at the edges and reach an internal temperature of 165°F (74°C).
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7
For extra char, broil on high for the last 2-3 minutes. Serve with 1/4 cup store-bought mint chutney or raita and 4 lemon wedges.