Tandoori Chicken Sheet Pan (Print Version)

# Ingredients:

→ For the Chicken and Marinade

01 - Around 3¼ pounds chicken pieces (go for drumsticks, thighs, or bone-in breasts)
02 - Fresh lemon juice squeeze (roughly 1 tablespoon)
03 - 1 tablespoon kosher salt, with an extra sprinkle for the potatoes
04 - A dash of low sodium soy sauce (about 1 tablespoon, swap for GF tamari if you need to)
05 - 1 tablespoon sambal or red pepper paste for some kick
06 - 2 tablespoons cooking oil you like best
07 - 1 teaspoon kashmiri red chili powder (hot paprika works too)
08 - 1 teaspoon ground coriander (toast and grind your own for extra oomph)
09 - 1 teaspoon ground cumin (DIY grinding tastes way better)
10 - A dash of ground turmeric (½ teaspoon)
11 - ½ teaspoon black pepper, freshly ground
12 - ½ teaspoon garam masala for that warm flavor
13 - 1 teaspoon fenugreek leaves for real Indian flavor
14 - ¼ teaspoon baking soda to make meat super tender
15 - 1 tablespoon ginger garlic paste (or mix ½ tablespoon each of ginger and garlic, minced)
16 - 2 tablespoons thick Greek yogurt

→ For Serving

17 - 1¼ to 1½ pounds potatoes, sliced into chunky wedges
18 - Roughly chopped fresh cilantro (about 3 tablespoons)
19 - Some lemon or lime wedges for table squeezing

# Instructions:

01 - Get a large bowl and toss in everything but the chicken and potatoes - mix your lemon juice, salt, soy sauce, red pepper paste, oil, spices, baking soda, ginger-garlic paste, and yogurt. Stir it all together until you've got a bright, fragrant mixture that'll fill your kitchen with amazing smells.
02 - Grab your chicken pieces and slice deep cuts right down to the bone. These aren't just for show - they let all those tasty spices sink deep into the meat, making every bite packed with flavor.
03 - Drop your chicken into the marinade and work it in with your hands (wear gloves to avoid stained fingers!) making sure you get that yummy mix into all the cuts. Wrap the bowl and stick it in the fridge for at least an hour, but leaving it overnight works even better.
04 - When you're ready to cook, put a rack in the middle of your oven and heat it to 425°F. Spray some cooking oil on a baking sheet so nothing sticks.
05 - Pull the chicken from the bowl, keeping as much marinade behind as you can, and put the pieces on your baking sheet. Now comes the smart part - throw your potato wedges into that leftover marinade with a bit more salt and mix them up. Nothing gets wasted and your potatoes turn super tasty!
06 - Spread those flavor-coated potato wedges around the chicken, leaving some space between everything. Pop the tray in your hot oven for about 30-35 minutes (timing depends on how big your chicken pieces are). The chicken should hit 160°F on a meat thermometer and potatoes should be easy to pierce. For a bit of char, switch to broil for the last 1-2 minutes, but watch it closely!
07 - Take your tray out and sprinkle chopped cilantro all over. Place lemon or lime wedges around the edges for squeezing at the table - that extra zing really brings out all the deep flavors.

# Notes:

01 - Want better flavor? Try cooking whole cumin and coriander seeds in a dry pan till they smell amazing, then crush them yourself.
02 - This tastes great with cool cucumber raita or some quick mint chutney on the side.
03 - Got leftovers? Shred the chicken, chop up the potatoes, and stuff them in warm naan with fresh veggies for awesome next-day wraps.

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