Sheet-Pan Chicken Tikka with Peppers

Serves 4 · 15 min prep · 28 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3/4 cup plain Greek yogurt
• 3 tbsp tikka masala spice blend
• 4 garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 2 large red bell peppers
• 2 large yellow bell peppers
• 1 large red onion
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Pat the chicken thighs dry with paper towels so the marinade clings well.
2. 2In a large bowl whisk together the Greek yogurt, tikka masala spice blend, minced garlic, grated ginger, lemon juice, half the olive oil, salt, and black pepper until smooth.
3. 3Add the chicken thighs to the marinade and toss thoroughly so every piece is coated. Let sit at room temperature while you prep the vegetables, about 10 minutes.
4. 4Core and slice the bell peppers into thick strips and cut the red onion into wedges. Toss the vegetables on the sheet pan with the remaining olive oil and salt.
5. 5Nestle the marinated chicken thighs among the peppers and onion in a single layer, scraping any extra marinade over the top.
6. 6Roast for 22 to 25 minutes until the chicken reaches 165°F internally and the peppers are charred at the edges and tender.
7. 7Switch the oven to broil for the final 2 to 3 minutes to deepen the color on the chicken and blister the peppers slightly, watching closely.
8. 8Remove the pan and rest the chicken 3 minutes. Scatter chopped cilantro over everything and serve straight from the pan with lime wedges for squeezing.