Tandoori-Spiced Chicken Thighs
Yogurt-marinated, tandoori-spiced chicken roasts on one pan with sweet green pepper and crisp-edged Yukon Gold potatoes for a practical Indian-inspired dinner.
- Total time: 55 min
- Servings: 2 servings
- Estimated total cost: $8
- Calories per serving: 630 cal
- Oven
Ingredients
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Foster Farms Fresh & Natural Chicken Thighs Family Pack1 lb bone-in chicken thighs $2.79
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Fresh Large Green Bell Pepper1 pepper $0.89
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Yukon Gold Potatoes12 oz $1.29
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Diamond Crystal kosher salt flakes4 teaspoons, divided
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Plain Greek yogurt1/3 cup
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Fresh lemon juice1 tablespoon
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Garlic2 cloves, finely grated
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Fresh ginger1 tablespoon, finely grated
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Garam masala2 teaspoons
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Sweet paprika1 teaspoon
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Ground cumin1 teaspoon
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Ground turmeric1/2 teaspoon
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Cayenne pepper1/8 teaspoon
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Neutral cooking oil1 1/2 tablespoons, divided
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Organic Cilantro1/4 cup chopped leaves and tender stems $1.69
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Pacific Rim Sweet Riesling750 ml $6.99
Instructions
Swipe a step aside or click its number when it’s done.
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Heat the oven to 425°F with a rack in the upper-middle position. Pat 1 pound bone-in chicken thighs dry and season all over, including under the skin where accessible, with 2 1/2 teaspoons Diamond Crystal kosher salt flakes. Let stand for 15 minutes while preparing the marinade and vegetables.
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While the chicken rests, make the tandoori-style marinade by stirring together:
- 1/3 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, finely grated
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper
- 1/2 tablespoon neutral cooking oil
Set the marinade aside.
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While the chicken continues to rest, cut 12 ounces Yukon Gold potatoes into 3/4-inch wedges and cut 1 large green bell pepper into 1-inch pieces. Toss both on a rimmed sheet pan with 1 tablespoon neutral cooking oil and 1 1/2 teaspoons Diamond Crystal kosher salt flakes, then spread them in one layer.
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Coat the seasoned chicken thoroughly with the tandoori-style marinade. Nestle the thighs skin-side up among the vegetables, leaving space between the pieces.
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Roast for 30 to 35 minutes, turning the vegetables after 20 minutes, until the potatoes are tender and the thickest part of the chicken reaches 175°F. Rest the chicken on the pan for 5 minutes.
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Scatter 1/4 cup chopped cilantro leaves and tender stems over the chicken and vegetables. Plate the roasted chicken with the green pepper and potatoes, spooning the spiced pan juices over the top.
Want more detail? See the temperature guide.
Drink pairing: An off-dry Riesling cools the warm spices and complements the tangy yogurt marinade.
Wine picks:
- Pacific Rim Sweet Riesling $6.99 750 ml
- Long Shadows Vintners Poet's Leap Riesling $19.99 750 ml
Why it works: The yogurt, lemon, and cilantro call for bright acidity, while garam masala, cumin, cayenne, and roasted peppers benefit from a touch of residual sweetness. These Rieslings offer different styles: one richly off-dry and one more polished and balanced.