Sheet Pan Tandoori Chicken & Veggies
Ingredients
- 1-1.5 pounds chicken drumsticks (legs) about 5 drumsticks
- 1/4 cup coconut milk (full fat) or almond milk yogurt (full fat)
- 2 1/2 tbsp tandoori seasoning I love Pure Indian Foods
- 1 tbsp freshly squeezed lemon juice
- 1 tsp salt or more to taste
- 1/2 tsp red chili powder `
- 1/2 tsp turmeric powder
- 2-3 cups ripe plantains, sweet potatoes, and/or carrots, chopped evenly into 1/2 inch pieces
- 1/4 cup melted coconut oil or ghee
- freshly squeezed lemon juice, chopped cilantro and/or green onions for garnish
Instructions
- First, make the tandoori chicken. Combine the yogurt or coconut milk with tandoori seasoning, lemon juice, salt, red chili powder, and turmeric in a blender and blend until fully combined, or whisk in a bowl until fully combined.
- Place the chicken in a large zip top bag and add the marinade. Toss well and refrigerate for at least 6 and up to 12 hours for best results.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- While oven is heating, chop up your veggies of choice.
- Add veggies and marinated chicken to lined baking sheet. Drizzle with oil. Bake for 40-45 minutes until chicken is cooked through (reaches 165 degrees F), and then broil for 5 minutes so chicken gets browned and crispy.
- Garnish with a fresh squeeze of lemon and chopped cilantro and/or green onions. Enjoy!
Notes
Tried this recipe?Mention @raodyrecipes if you like it!