Tandoori-Style Sheet Pan Chicken with Yogurt Marinade

Ingredients

• 12 oz boneless, skinless chicken thighs
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 2 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp ground turmeric
• 1/4 tsp ground ginger
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 medium red bell pepper
• 1/2 medium yellow onion

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a sheet pan with foil or parchment.

2. 2

   In a bowl, mix Greek yogurt, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, ginger, salt, and black pepper.

3. 3

   Toss chicken thighs with the yogurt marinade until well coated. Let stand 5 minutes while the oven finishes preheating.

4. 4

   Cut bell pepper and onion into bite-size pieces. Toss vegetables with olive oil and spread them on the sheet pan.

5. 5

   Place chicken on the sheet pan (discard any excess marinade that pools heavily). Roast for 20 minutes, then flip chicken and roast 5 minutes more, until chicken is cooked through and vegetables are charred in spots.

6. 6

   Rest 3 minutes, then serve hot with the roasted peppers and onions.