Sheet-Pan Tandoori Chicken Legs with Garlic Flatbread

Rubbed down with curry-inspired spices, these chicken thighs quickly pick up big color and flavor. Fold shreds into garlicky flatbread with a dollop of cool yogurt.   

What You Get

Red onion

Sweet potatoes

Tandoori spice blend

Marinated chicken legs

Yogurt

Cilantro

Lemon

Flatbread

What You’ll Need

Olive oil or butter

Salt

Ground cayenne pepper (optional)  

Garlic (optional)

Makes 3 servings

Active Time: 20 minutes 

Total Time: 45 minutes 

Step 1

Preheat the oven to 400°F. Line a sheet tray with parchment or foil.

Step 2

Thickly slice the red onion. Cut the sweet potatoes into wedges. In a bowl, combine the red onion and sweet potatoes, drizzle with 2 tablespoons olive oil, sprinkle with 1½ teaspoons of the tandoori spice blend, season with salt, and toss to coat. Sprinkle with cayenne, if you want some heat. Arrange evenly on the prepared pan.

Step 3

Score the skin of the chicken legs 4 or 5 times with a knife. Place the chicken in the same bowl, drizzle with 1 tablespoon of the yogurt, sprinkle with 1½ teaspoons of the tandoori spice blend and ½ teaspoon salt, and toss to coat. Add the chicken, skin-side up, to the pan with the vegetables. Transfer the pan to the oven and roast until the chicken and red onion are dark golden, almost charred, 35 to 40 minutes.

Step 4

Meanwhile, make a simple raita: Chop the cilantro, including the stems. Cut the lemon into wedges. In a small bowl, stir together the remaining yogurt, the chopped cilantro, a squeeze of lemon, and a pinch of salt. Reserve the remaining lemon wedges for serving.

Step 5

Remove the flatbread from the packaging and sprinkle lightly with water. Brush with 1 tablespoon melted butter and season with a pinch of salt. Slice 1 or 2 cloves of garlic, if you have any, and scatter over the top. Slide the flatbread directly onto an oven rack and bake until the garlic is lightly toasted and the bread is soft and warm, 5 minutes. Cut or tear into large pieces and wrap in a clean towel to keep warm.

Step 6

Transfer the tandoori chicken and veggies to plates. Serve warm, pulling the meat from the bones, and folding it into the flatbread, with dollops of the cilantro raita and lemon wedges for squeezing.   

Contains: milk, wheat, soy.