Tandoori Chicken Tray Bake - Easy And Healthy | Video
Tandoori spiced chicken and vegetables made in one tray for a fantastic, easy prep dinner idea! Pair with creamy, dreamy mint chutney.
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Servings
Ingredients
Tandoori paste:
Tray bake:
- 6 large chicken thighs preferably bone-in, skin -on)
- Vegetables cut into large cubes (see notes)
- 3 garlic cloves peeled
- 1 sprig of rosemary
- 2 tablespoons olive oil
Garnish:
- Coriander cilantro leaves
To serve:
- Mint chutney
- Naan or rice optional
Instructions
- Prepare tandoori paste following the recipe instructions. Set aside.
- Preheat oven to 200 C / 400 F.
- Place vegetables and chicken in a large baking pan.
- Add garlic and rosemary.
- Add tandoori paste. Coat chicken and vegetables with the tandoori paste.
- Arrange chicken over vegetables in a single layer.
- Drizzle with oil.
- Bake for about 40-45 minutes or until cooked through. The internal temperature should be 165 F or 74 C when measured with a food thermometer.
- Garnish with coriander (cilantro) leaves.
- Serve with mint chutney.
Video
Notes
- I used sweet potatoes, onions, carrots, red and green bell peppers (capsicum), cauliflower and cherry tomatoes. Zucchini and potatoes are also great in this tray bake.
Nutrition
Serving: 1g | Calories: 620kcal | Carbohydrates: 27g | Protein: 50g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 26g | Cholesterol: 250mg | Sodium: 471mg | Fiber: 2g | Sugar: 2g