Tandoori-Style Lemon Chicken

Ingredients

• 4 pieces (about 1 lb) boneless skinless chicken thighs
• 1/2 cup plain yogurt
• 1 whole (zest and juice) lemon
• 2 tbsp tandoori spice blend
• 2 cloves, minced garlic
• 1 tbsp olive oil
• 2 medium, cut into thick half-moons zucchini
• 1/2 tsp salt
• 2 tbsp, chopped fresh cilantro(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper. (2 minutes)

2. 2

   In a bowl, whisk together yogurt, lemon zest, lemon juice, tandoori spice blend, garlic, olive oil, and salt. Add chicken thighs and coat well; let marinate while the oven finishes heating. (5 minutes)

3. 3

   Arrange the marinated chicken on one side of the sheet pan. Toss zucchini with a drizzle of olive oil and salt, then spread on the other side. (5 minutes)

4. 4

   Roast for 20-25 minutes, until chicken reaches 165°F internally and zucchini is golden at the edges, flipping vegetables halfway through.

5. 5

   Rest chicken 5 minutes, then serve topped with fresh cilantro and a squeeze of lemon if desired.