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

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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.

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Questions

What temperature do I cook Sheet Pan Tandoori Chicken with Cauliflower at?

For Sheet Pan Tandoori Chicken with Cauliflower, the oven is set to 425 F (about 220 C) in step 3. The longest stretch at that heat is 40 minutes, in step 6. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Why score it in Sheet Pan Tandoori Chicken with Cauliflower?

Step 2 reads: "Score the 8 pieces skin slashed 2-3 times chicken drumsticks skin with 2-3 deep cuts." The shallow cuts in step 2 let fat render and seasoning reach further in, and they keep the surface from curling as it tightens in the heat.

Is there a substitute for garam masala in Sheet Pan Tandoori Chicken with Cauliflower?

The entry for Sheet Pan Tandoori Chicken with Cauliflower calls for 2 tsp garam masala. In its place: Mix two parts each of ground cumin and coriander with one part each of black pepper, cinnamon and cardamom. Curry powder is a different blend but works in a pinch.

Is Sheet Pan Tandoori Chicken with Cauliflower spicy?

Moderately. The heat in Sheet Pan Tandoori Chicken with Cauliflower comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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

Yes. The dairy in Sheet Pan Tandoori Chicken with Cauliflower 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.

Which part of Sheet Pan Tandoori Chicken with Cauliflower can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of overnight, or about 8 hours: "Cover and refrigerate at least 2 hours, or overnight for best flavor." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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