When you hear "vindaloo" you might think of a blazing-hot curry that's often served with a fire extinguisher. My Sheet Pan Chicken Vindaloo is a kinder, gentler introduction to this flavorful Indian seasoning.
Vindaloo curry was adapted from a Portuguese dish, "carne de vinha d'alhos", which is made with pork marinated in garlic and vinegar and cooked with wine. Indians added their local spices to make it even hotter.
Vindaloo spices used as a rub or marinade are never going to be as hot as meat slow-cooked in a curry sauce, but it's a good introduction to this wonderful spice blend. THe yogurt in the marinade will tone the spices down, and the amount of vindaloo flavor will depend on how long you let it marinate. Fifteen minutes will be a lot milder than overnight!
You'll need my Vindaloo Curry Spice Mix for this recipe, or you can use a store-bought spice blend. You can find them online if they're not in the spice section of your local grocery store, or look for an Indian or International food mart in your area.
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Ingredients
You'll need to make the chicken first so you can let it marinate.
- Bone-in, skin-on chicken thighs
- Vindaloo spice mix
- Green chile pepper - I used Anaheim here, but you can use any other like jalapeno or poblano
- Chopped fresh ginger
- Chopped garlic
- Greek yogurt
Here's what you'll need to cook the chicken.
- Marinated chicken
- Cauliflower
- Yukon gold potatoes; red potatoes would work well too
- Kosher salt, black pepper, and ground cumin
See the recipe card for quantities.
Instructions
Here we go, time to make the chicken!
Put all the marinade ingredients into a freezer bag and mush them all together to mix them thoroughly. (You can do this in a bowl or other container, but it's not as much fun. This is where you get to play with your food!)
Put the chicken in the bag and toss it to coat it with the marinade. Be sure to seal the bag first! Leave some air in the bag and do the shake-and-bake thing, massage that chicken, and get it all spicy.
Open one corner of the zipper and roll the chicken up to get as much air out of the bag as possible. Seal the bag and put in the refrigerator to marinate. At least 15 minutes, but overnight is better!
The chicken has been soaking up all those wonderful flavors, so now it's time to put everything together!
Put the cauliflower, potatoes, olive oil, and seasonings into a large bowl and toss them until the vegetables are coated with the oil and spices.
A lot of recipes will tell you to put everything on the baking pan and toss it together. Have you ever tried to toss chopped vegetables on a sheet pan? Yikes! Doing it in a bowl makes sure everything is coated properly. Yes, you have to wash the bowl, but it's worth it!
Here's the veg, all oily and spicy and ready to roast. Make sure you've got them spread out in a single layer!
Now that you've got them nicely arranged, push them around to make room for the chicken!
Cook for 20 minutes, then take the pan out, stir the veg around so they cook evenly, then back in the oven for another 20 minutes.
And there you have it! This is a complete meal with protein, vegetables, and carbs, but a side salad is always a good accompaniment.
Serve it up!
Here it is, ready to delight your palate! Enjoy!
Variations
- Spice it up! Sprinkle more vindaloo spice over the pan before you put it in the oven!
- Add more veg! Other root vegetables... carrots, turnips, etc... work well in sheet pan recipes. Just make sure you reduce the amount of cauliflower and potatoes so the pan doesn't get too crowded.
- Or get a bigger sheet pan! This one is my absolute favorite!
Equipment
You'll just need some basic equipment to make this recipe.
- A chef knife
- A cutting board
- A freezer bag or other container
- A large bowl
- A mixing spoon
- A sheet pan
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📖 Recipe Card
Sheet Pan Chicken Vindaloo
Marinating Time
Special Equipment Needed
- 1 Chef knife
- 1 Cutting board
- 1 Large mixing bowl
- 1 Stirring spoon
- 1 Half-sheet (12x16) baking sheet
Ingredients
For the Chicken
- 1 ¾-inch piece fresh ginger peeled and minced
- 4 cloves garlic minced or pressed
- 1 fresh green chile pepper seeded and minced
- ½ cup plain yogurt
- 2 tablespoons
Vindaloo Spice Mix - 2 pounds chicken thighs skin-on, bone-in
For the Vegetables
- 4 medium Yukon gold potatoes cut into ¾-inch chunks
- 1 large cauliflower cut into ¾-inch-wide florets
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
Instructions
- Combine the ginger, garlic, chile pepper, yogurt, and Vindaloo Spice Mix in a freezer bag, bowl, or other container.1 ¾-inch piece fresh ginger, 4 cloves garlic, 1 fresh green chile pepper, ½ cup plain yogurt, 2 tablespoons Vindaloo Spice Mix
- Add the chicken and toss to coat evenly. Let the chicken marinate for 15 minutes or up to a day in the refrigerator.2 pounds chicken thighs
- Preheat the oven to 425℉.
- Put the potatoes, cauliflower, olive oil, salt, pepper, and cumin in a large bowl and toss until everything is coated with the oil and seasonings.4 medium Yukon gold potatoes, 1 large cauliflower, 3 tablespoons olive oil, ½ teaspoon kosher salt, ½ teaspoon ground cumin, ¼ teaspoon black pepper
- Pour the vegetables onto the sheet pan and spread evenly in a single layer.
- Remove the chicken from the marinade. Make spaces in the vegetables for the chicken and add the chicken to the pan.
- Put the pan in the oven for 20 minutes, then take it out of the oven and toss the potato and cauliflower to make sure they're cooked evenly.
- Return the pan to the oven for 10 to 20 minutes until the chicken and vegetables are cooked through.
Nutrition Estimate
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Food safety
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- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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