Sheet-Pan Tandoori Chicken with Roasted Cauliflower & Red Onions
Enjoy bold Indian-inspired flavors in this quick keto-friendly sheet-pan meal featuring juicy tandoori-spiced chicken thighs, caramelized cauliflower, and sweet red onions. Perfect for busy weeknights, this satisfying dinner comes together in just 30 minutes.
- 1 lb boneless, skinless chicken thighs
- 4 cups cauliflower florets
- 1 large red onion, sliced into wedges
- 3 tbsp olive oil
- 1/3 cup full-fat Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp tandoori spice blend
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
🌡️ 425°FIn a bowl, whisk together Greek yogurt, lemon juice, tandoori spice blend, garlic, 1 tbsp olive oil, salt, and pepper. Add chicken thighs and toss to coat evenly.
⏱️ 3 minutesOn the prepared sheet pan, spread cauliflower florets and red onion wedges. Drizzle with remaining 2 tbsp olive oil and toss to coat.
⏱️ 2 minutesNestle the marinated chicken thighs among the vegetables on the sheet pan.
⏱️ 1 minuteRoast for 20 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are golden and tender.
⏱️ 20 minutes 🌡️ 425°FGarnish with fresh cilantro before serving, if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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