Chicken · Main Dish · Sheet Pan Suppers

Sheet Pan Chicken Tikka

Slow Cooker Pork Carnitas

I’m in love with sheet pan suppers. It’s such a great concept – throw a bunch of stuff on a foil-lined sheet pan, pop it in the oven, wait a bit, & your whole dinner is ready! After dinner, toss the foil & you don’t even have to wash the pan!

This is the recipe that got me started on my sheet pan supper kick. I made very few adjustments. We tend to prefer chicken thighs, so I substituted those, and halved baby gold potatoes, just because that’s what I had on hand. I also used a bit more ginger, a little less salt & olive oil, and a couple minor seasoning changes. Serve with any leftover yogurt on the side (nobody will know it isn’t sour cream – “Trust me on this”.) You can find the Smitten Kitchen version here: http://smittenkitchen.com/blog/2016/04/sheet-pan-chicken-tikka, and a printer-friendly version of my recipe at the bottom of this page.

Ingredients:

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3 Tbsp minced fresh ginger

4 cloves of garlic, minced or pressed

1 jalapeño, seeded and minced

½ cup plain Greek yogurt

1 teaspoon paprika

1 teaspoon garam masala* (see bottom of ingredient list for substitution)

¾ teaspoon ground cumin* (this increases if you’re subbing for the garam)

¾ teaspoon granulated sugar

½ teaspoon ground Aleppo (you can substitute chili powder or cayenne)

½ teaspoon ground turmeric

¾ teaspoon kosher salt, divided

6 boneless, skinless chicken thighs

2 tablespoons olive oil

half a head of cauliflower, cut into 3/4-inch-wide florets

¾ pound baby Yukon Gold potatoes, halved

Half an onion, chunked

½ teaspoon whole cumin seeds

1 small red onion, sliced thinly & rings separated

juice of 1 lemon

¼ cup chopped cilantro (Deb’s recipe suggests cilantro, parsley or mint, or a mix therof – I might try the mint next time along with the cilantro. I love cilantro and mint!)

* Since I first posted this recipe, I’ve eliminated Garam Masala from my spice cabinet. My spices had reached 3 figures in number, so I needed to downsize. I ditched a couple that I hardly ever used, and many of the combinations, figuring I could substitute individual ingredients for those. So, if you don’t have any Garam Masala, simply substitute the following:

½ tsp ground cumin (in addition to above, for a total of 1¼ tsp)

¼ tsp ground coriander

¼ tsp ground cardamom

¼ tsp freshly ground black pepper

slightly rounded ⅛ tsp cinnamon

slightly rounded ⅛ tsp ground cloves

a pinch (about ⅓ of ¼ tsp) freshly ground nutmeg [if you have the mini-measuring spoons – mine have dash, pinch, & smidgen – you can measure the pinch. If you are good at eyeballing, do that. Otherwise, use your ¼ teaspoon & eyeball ⅓ of it]

a pinch of ground cayenne

Directions:

1.) Preheat oven to 425°. Combine first 10 ingredients (ginger through turmeric) and 1/2 tsp of the salt in a baking dish.

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2.) Add the chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge. Turn the chicken halfway through, if you remember.

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3.) Line a half-sheet pan with foil (I bought this one locally, for less). Here’s the fun part: dump the spuds, cauliflower, & chunked onion on the pan, add the remaining 1/4 tsp salt, olive oil, and cumin seeds, & toss the whole mess with your hands to coat all the veggies. Olive oil is good for your skin!

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4.) Nestle the chicken pieces in between the veggies. You can discard the leftover marinade, or spread it on the chicken and/or veggies. Pop the pan in the oven and roast for about a half hour to 45 minutes, until chicken is cooked through – 165° on a meat thermometer.

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5.) While dinner cooks, put the onion slices in a small bowl with a pinch of salt & the lemon juice.

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6.) When everything is done cooking, sprinkle the cilantro over all. Serve with the onion slices & a dollop of yogurt. Yum!

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tikkaNutritionLabel

Sheet Pan Chicken Tikka


Ingredients


3 Tbsp minced fresh ginger
4 cloves of garlic, minced or pressed
1 jalapeño, seeded and minced
½ cup plain Greek yogurt
1 teaspoon paprika
1 teaspoon garam masala* (see bottom of ingredient list for substitution)
¾ teaspoon ground cumin* (this increases if you’re subbing for the garam)
¾ teaspoon granulated sugar
½ teaspoon ground Aleppo (you can substitute chili powder or cayenne)
½ teaspoon ground turmeric
¾ teaspoon kosher salt, divided
6 boneless, skinless chicken thighs
2 tablespoons olive oil
half a head of cauliflower, cut into 3/4-inch-wide florets
¾ pound baby Yukon Gold potatoes, halved
Half an onion, chunked
½ teaspoon whole cumin seeds
1 small red onion, sliced thinly & rings separated
juice of 1 lemon
¼ cup chopped cilantro
* To substitute for Garam Masala, add:
½ tsp ground cumin (in addition to above, for a total of 1¼ tsp)
¼ tsp ground coriander
¼ tsp ground cardamom
¼ tsp freshly ground black pepper
slightly rounded ⅛ tsp cinnamon
slightly rounded ⅛ tsp ground cloves
a pinch (about ⅓ of ¼ tsp) freshly ground nutmeg
a pinch of ground cayenne

Directions


1.) Preheat oven to 425°. Combine ginger through turmeric and 1/2 tsp of the salt in a baking dish.
2.) Add the chicken pieces and coat evenly. Marinate 15 minutes, or up to a day in the fridge. Turn the chicken halfway through, if you remember.
3.) Line a half-sheet pan with foil. Dump the vegetables on the pan, add the remaining 1/4 tsp salt, olive oil, and cumin seeds, & toss to coat.
4.) Nestle the chicken between the veggies. Roast for 30 – 45 minutes, until chicken is done.
5.) While dinner cooks, put the red onion slices in a small bowl with a pinch of salt & the lemon juice.
6.) Serve with cilantro, red onion slices, & a dollop of yogurt.

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