Sheet Pan Tandoori Chicken with Cauliflower

Name: Sheet Pan Tandoori Chicken with Cauliflower
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 pieces chicken drumsticks, skin slashed 2-3 times; 1/2 cup whole-milk plain yogurt; 2 tbsp fresh lemon juice; 4 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

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.

60 minEasyServes 4470 cal/serving

IndianDinnerOvenHigh ProteinGluten-FreeNut-FreeEgg-FreePork-Free

Ingredients

8 pieces chicken drumsticks, skin slashed 2-3 times
1/2 cup whole-milk plain yogurt
2 tbsp fresh lemon juice
4 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

1

In a large bowl, combine 1/2 cup whole-milk plain yogurt, 2 tbsp fresh lemon juice, 4 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.
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.
3

Preheat oven to 425°F (220°C). Line a large sheet pan with foil and grease lightly.
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.
5

Shake excess marinade from the drumsticks and arrange in the center of the pan, skin-side up.
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).
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.

Questions

Can I make Sheet Pan Tandoori Chicken with Cauliflower dairy-free?

Yes. The dairy in this entry is 1/2 cup whole-milk plain yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How long does Sheet Pan Tandoori Chicken with Cauliflower keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Sheet Pan Tandoori Chicken with Cauliflower?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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