Sheet Pan Chicken Vindaloo
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.
Marinating Time
15 minutes to overnight
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
Calories: 800kcalCarbohydrates: 44gProtein: 46gFat: 50gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 226mgSodium: 591mgPotassium: 1874mgFiber: 8gSugar: 7gVitamin A: 214IUVitamin C: 137mgCalcium: 130mgIron: 4mg
