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SMF Kitchen
@smfchicken
00:05
Prep
00:30
Cook
01:00
Inactive
01:35
Total Time
Ingredients & Directions
Directions
Sheet Pan Tandoori Chicken
1 lb
Springer Mountain Farms Boneless Skinless Chicken Thighs
1 cup
Tandoori chicken marinade
1 tablespoon
Olive oil
1
Small cauliflower, cut into florets
1
Small red onion, cut into wedges
1/4 cup
Fresh cilantro, minced (optional)
- Preheat oven to 450°F.
- In a zip-top bag, add chicken thighs and tandoori marinade. Marinade for 1-3 hours.
- Brush olive oil onto sheet pan and arrange vegetables on the sheet pan.
- Arrange chicken thighs around the vegetables on sheet pan.
- Roast in oven for 30 minutes, or until chicken reaches internal temperature of 165°F and cauliflower is golden brown.
- Garnish with cilantro.
- Enjoy!
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Yield: 2-3
00:05
Prep
00:30
Cook
01:00
Inactive
01:35 Total Time
Ingredients
Directions
Sheet Pan Tandoori Chicken
1 lb
Springer Mountain Farms Boneless Skinless Chicken Thighs
1 cup
Tandoori chicken marinade
1 tablespoon
Olive oil
1
Small cauliflower, cut into florets
1
Small red onion, cut into wedges
1/4 cup
Fresh cilantro, minced (optional)
- Preheat oven to 450°F.
- In a zip-top bag, add chicken thighs and tandoori marinade. Marinade for 1-3 hours.
- Brush olive oil onto sheet pan and arrange vegetables on the sheet pan.
- Arrange chicken thighs around the vegetables on sheet pan.
- Roast in oven for 30 minutes, or until chicken reaches internal temperature of 165°F and cauliflower is golden brown.
- Garnish with cilantro.
- Enjoy!
