Amazing Sheet Pan Chicken Tikka

Ingredients

• 8skinless, boneless chicken thighs
• 60 ml (4 tablespoons)tikka paste
• 794 g (1.75 pounds)potatoes, peeled and cut into roughly 2 cm cubes; peeling is optional
• 1cauliflower, chopped into small pieces
• a few tablespoons (about 30–45 ml)cooking oil
• 180 ml (3/4 cup; estimated)Greek yoghurt
• to tastefresh coriander (optional)
• to tastetoasted bread with olive oil and salt (optional; brioche buns are suggested)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (355°F).

2. 2

   Marinate the chicken

   Coat the chicken thighs all over with the tikka paste. Refrigerate them while you prepare the other ingredients, or leave them to marinate for longer if you wish.

3. 3

   Roast the potatoes

   Put the potatoes in a large roasting pan, drizzle with a little oil and roast for 20 minutes.

4. 4

   Add the vegetables

   Add the cauliflower and nestle the chicken among the potatoes and cauliflower. Drizzle a further 2 or 3 tablespoons of oil over everything, then roast for another 45 minutes.

5. 5

   Serve the tray

   Serve with Greek yoghurt and toasted bread on the side, and scatter over the coriander if using.

What is chicken tikka?

Chicken tikka is a dish associated with Indian cooking, in which chicken is flavoured with a spiced tikka marinade. This version turns those flavours into a one-pan meal by roasting the chicken alongside potatoes and cauliflower.

Tikka paste does much of the seasoning work, while the vegetables roast beneath and around the chicken. Yoghurt and toasted bread make simple accompaniments.

Nutrition and macros by portion

The nutrition label shows one serving as written: 472 calories, 53g protein, 31g carbs, 14g fat.

The potatoes and bread provide most of the carbohydrates, while the chicken thighs contribute much of the protein and some of the fat; the cooking oil and yoghurt also add fat. For a balanced plate, serve a generous portion of cauliflower alongside the chicken and potatoes, and choose the amount of bread that suits your meal.

The tikka paste and marinade

Tikka paste: coat the thighs thoroughly so the paste seasons the meat across its surface. Even a short rest in the fridge gives you time to prepare the vegetables; marinating for longer is optional.

Greek yoghurt: serve it on the side as a cool, creamy contrast to the spiced chicken. The recipe gives an estimated amount, so adjust it to suit the table.

Preparing the potatoes

Cut the potatoes into roughly 2 cm cubes so they can roast alongside the other ingredients. Peeling is optional, as the recipe allows for either peeled potatoes or skins left on.

The initial 20-minute roast gives the potatoes a head start before the cauliflower and chicken go into the pan.

Roasting the whole tray

Pan space: use a large roasting pan and arrange the chicken among the vegetables rather than piling everything into a deep mound. This gives the ingredients room to roast together.

Oil: the recipe calls for a little over the potatoes first, then another 2 or 3 tablespoons after adding the rest. Drizzle it across the tray before returning it to the oven.

Checking for doneness

Timing: the stated roasting time is 20 minutes for the potatoes, followed by 45 minutes with the cauliflower and chicken. The total oven time is therefore 65 minutes, within the stated 75-minute overall recipe time.

Chicken: check that the thighs are cooked through before serving. If they need more time, continue roasting and check again.

Serving the meal

Serve the chicken and vegetables straight from the roasting pan, with Greek yoghurt and toasted bread on the side. Brioche buns are one suggested bread option.

Finish with fresh coriander if you like its flavour. Olive oil and salt are suggested for the toasted bread.

Recipe notes & tips

• Cut the potatoes into roughly even 2 cm cubes so they roast at a similar pace.
• Coat all sides of each chicken thigh with the tikka paste.
• Use a large roasting pan so the chicken and vegetables can sit among one another without being piled too deeply.
• Keep the extra oil to the stated 2 or 3 tablespoons when adding the cauliflower and chicken.
• Check the chicken is cooked through before serving.
• Toast the bread while the tray finishes roasting.

Variations

• Leave the skins on: skip peeling the potatoes for a simpler preparation.
• Use brioche buns: serve them toasted with olive oil and salt, as suggested.
• Add coriander: scatter fresh leaves over the tray at serving time.
• Adjust the yoghurt: serve more or less Greek yoghurt on the side to suit your preference.

Common mistakes to avoid

• Uneven potato pieces: cut them to roughly 2 cm so they roast more evenly.
• Skipping the potato head start: roast the potatoes for the first 20 minutes before adding the other ingredients.
• Crowding the tray: choose a large roasting pan and tuck the chicken among the vegetables.
• Forgetting the second drizzle: add 2 or 3 tablespoons of oil when the cauliflower and chicken go into the pan.
• Serving without checking: make sure the chicken thighs are cooked through before bringing the tray to the table.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot throughout, either in the oven or in the microwave; the vegetables may soften on reheating.

Frequently asked questions