Amazing Sheet Pan Chicken Tikka
User Reviews
5
Amazing Sheet Pan Chicken Tikka
Description
The Amazing Sheet Pan Chicken Tikka features skinless, boneless chicken thighs marinated in tikka paste, which brings a fragrant spice blend to the meat. Roasted alongside cubed potatoes and chopped cauliflower, the ingredients cook together on one pan, allowing flavors to meld while roasting at 200°C (355°F). The potatoes develop a soft interior and mildly crisp edges, while the cauliflower gains a tender texture. This method simplifies preparation and cleanup.
Finished with a side of creamy Greek yogurt and fresh coriander if desired, the coolness complements the warming spices of the chicken. Toasted bread, such as brioche buns drizzled with olive oil and salt, adds a soft, rich element that balances the meal. This combination works well for a wholesome dinner or lunch where a hearty protein pairs easily with vegetables and simple accompaniments.
Originally adapted from Jamie Oliver's recipe, the dish is lower in calories per serving but can be enriched if serving with the optional sides. Marinating the chicken in tikka paste for longer deepens the flavor, and roasting the potatoes first before adding the other ingredients ensures even cooking.
Ingredients
- 8 chicken thigh skinless, boneless
- 4 tablespoons tikka paste
- 1.75 pounds potato peeled & cut into roughly 2cm cubes (you can peel them or leave the skins on
- 1 cauliflower chopped into small pieces
- oil for cooking
to serve
- ¾ cup Greek yogurt this is an estimated amount
- Coriander optional, fresh
- bread optional (I like to use brioche buns!, toasted, with olive oil and salt
Instructions
- Pre-heat the oven to 355F / 200C.
- Rub the chicken thighs all over with the tikka paste, then put into the fridge to marinate while you prepare the rest of the dish (or longer if you wish!)
- Empty the potatoes into a large roasting pan, drizzle with a little oil and roast for 20 minutes.
- Add the cauliflower to the pan and tuck the chicken in among the cauliflower and potatoes. Drizzle 2 or 3 more tablespoons of oil over the dish, then roast for another 45 minutes.
- Serve with the Greek yoghurt and toasted bread on the side and sprinkled with the coriander (if using).
Notes
- Marinate the chicken thighs for longer than the minimum time to enhance the tikka flavor.
- Potatoes should be cut into roughly 2cm cubes for even roasting alongside the cauliflower and chicken.
- Serving with Greek yogurt and fresh coriander offers a cool balance to the spices.
- Leftover chicken tikka can be used in brioche buns with yogurt for a tasty sandwich variation.
- Caloric values do not include optional sides such as bread and yogurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 31g | 10% |
| Protein | 53g | 106% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 216mg | 72% |
| Sodium | 727mg | 30% |
| Potassium | 1506mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 35.5mg | 39% |
| Calcium | 127mg | 13% |
| Iron | 8.4mg | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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