Sheet Pan Chicken Tikka
Start summer off strong with this Middle Eastern, chickpea tikka dish. Delicious gold potatoes and cauliflower are rubbed with spices and served with a tart lemon yogurt sauce for a dish that’ll have your dinner guests salivating.
1 hour, 5 mins
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger, grated
- 4 cloves garlic, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt, divided
- 2 pounds boneless skinless chicken breasts
- 2 cups Yukon gold potatoes cut into 1/2 inch dice, about 1 pound
- 2 cups cauliflower florets
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon black pepper
In a medium bowl mix to combine yogurt, lemon juice, ginger, garlic, turmeric, cumin, cinnamon, cayenne pepper and 1/2 teaspoon salt. Pour into a zip top bag. Add chicken and coat evenly. Let marinate for 1/2 hour up to overnight in the refrigerator.
Preheat oven to 400˚. Place the potatoes and cauliflower on the baking sheet and drizzle with olive oil, remaining salt and black pepper. Toss until evenly coated and spread onto baking sheet.
Remove chicken from marinade and nestle in the vegetables. Bake in oven for 40-50 minutes until chicken and vegetables are cooked through.
Step 4 :: Helpful Hints
Garnish with roughly chopped cilantro for a fresh element.
Step 5 :: Helpful Hints
Use a meat thermometer to ensure proper cooking of the chicken. An internal temperature of 165˚ is recommended for chicken breasts.
Step 6 :: Helpful Hints
A longer resting time in the marinade means moist and flavorful chicken. Overnight is recommended.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.