Tandoori Roasted Chicken and Potatoes
on Oct 24, 2024
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Spice up your dinner routine with Tandoori Roasted Chicken and Potatoes, cooked in the oven until juicy and crispy. The chicken cooks over a bed of potatoes, soaking up all the smoky, spiced goodness, while a creamy yogurt sauce adds the perfect balance. It’s an easy, one-pan take on a classic Indian favorite.
For more delicious Indian-Inspired recipes, try our Coconut Butter Chickpeas and Crispy Fried Potatoes.

Why You’ll Love This Recipe
Growing up, chicken and potatoes were the center of dinners, and now we always crave it! We love mixing and matching with different variations and flavors.
- This recipe is an easy one pan meal. You can bake this on a sheet tray, or directly in a cast iron (our preference!)
- While the chicken is cooking, you can get going on the quick yogurt sauce, which takes less than 10 minutes.
- The spices of chili, ginger and garlic add spice, smokiness and heat to this roasted chicken.
Recipe Ingredients
Here are the ingredients you need to make this recipe. See the recipe card for full information on ingredients and quantities.
Spice Mixture: Red chili powder, garam masala, and turmeric powder, are a trio of spices that bring the bold, smoky flavors of this chicken together. Garam masala adds warmth, while chili powder brings a touch of heat, balanced by earthy turmeric. We also use kosher salt and freshly ground black pepper, as well as fresh garlic, ginger and freshly squeezed lemon juice.
All the spices and aromatics are tossed with extra-virgin olive oil.
Chicken leg quarters: With dark meat that stays juicy, chicken leg quarters are perfect for roasting. They hold up well with the spices and get crispy in the oven.
Baby potatoes: These bite-sized potatoes roast underneath the chicken, absorbing all the delicious drippings and spices. By halving them, they cook evenly so that both the potatoes and chicken and ready at the same time.
Fresh cilantro: A handful of cilantro sprinkled over the finished dish adds a pop of color and a fresh element to the warm, spiced flavors.
Lemony Yogurt: Greek yogurt, lemon juice, olive oil and kosher salt and mixed together to be paired with the chicken, adding a nice cooling effect to make this a special meal!
Tips and Substitutions
- Use bone-in chicken leg quarters for extra flavor: The dark meat stays juicy and flavorful as it roasts. Plus, the bones help retain moisture, giving you tender, well-cooked chicken. But, you can also substitute with bone-in chicken thighs.
- Halve the baby potatoes for even cooking: Cutting them in half ensures they roast to the perfect tenderness, while also getting crispy.
- Don’t skip basting the chicken halfway through: Spoon the pan juices over the chicken during roasting to keep the skin crisp and flavorful while ensuring the chicken stays moist.
- Check the chicken’s internal temperature: Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption while staying juicy.
- Prepare the lemony yogurt sauce ahead of time: Making the sauce while the chicken roasts lets the flavors meld. Keeping it in the fridge until serving gives it an extra refreshing tang.
- For Storing: Once the dish has cooled to room temperature, store any leftovers in an airtight container. It will last in the fridge for up to 3 days. Reheat leftovers in the oven to keep the chicken skin crispy.
How to Make Tandoori Roasted Chicken
Step 1: Preheat your oven to 375°F. In a small bowl, combine the olive oil, chili powder, garam masala, turmeric, garlic, ginger, salt, pepper, lemon zest and lemon juice until combined and slice your potatoes in half.
Step 2: In a large cast iron, transfer your potatoes and nestle in the chicken on top. Pour over your spice mixture, and coat completely to combine.
Step 3: Transfer your cast iron with the chicken and potatoes to the preheated oven. Roast for 1 hour to 1 hour and 10 minutes, turning the chicken and potatoes halfway. When you turn the pan halfway, spoon some juices over the top skin of the chicken.
The chicken should have a crispy golden skin, and reach an internal temperature of 165°F, while the potatoes should be fork tender.

Step 4: While the chicken is cooking, prepare your yogurt. In a medium bowl, stir together yogurt, lemon juice, salt, and olive oil. Set aside in the fridge until ready to serve.
Serve your chicken and potatoes on a platter, garnished with finely chopped cilantro, and a dollop of yogurt. Serve with extra lemon wedges.
Cooking Variations and Serving Recommendations
If you’re looking to try different methods of cooking, here are a few variations to adapt this recipe.
- Grill: For an extra smoky flavor, try grilling the chicken and potatoes on medium-high heat, turning occasionally until the chicken reaches 165°F and the potatoes are tender.
- Air Fryer: Use the air fryer to crisp up the chicken and potatoes. Cook at 375°F for 25-30 minutes, shaking the basket halfway through for even cooking.
- Instant Pot: For a quicker version, pressure cook the chicken and potatoes in the Instant Pot for about 10 minutes, then use the sauté function to crisp the skin.
For Serving
- Appetizers: This Shrimp Cocktail with Old Bay Mayo is a great starter for this chicken!
- Salads: Try this crunchy Radicchio Salad with Chives and Hazelnuts to pair with this recipe. Our Citrus Avocado Salad with Chili Crisp and Shaved Celery and Fennel Salad are also great pairing options.
- Vegetables: Serve alongside Harissa Roasted Honeynut Squash with Tangy Pistachios for a Fall-themed side dish.
- If you’re looking to just make this roasted chicken without the potatoes, you can serve this with fluffy white rice, or naan bread.
Tandoori Roasted Chicken FAQ’s
Tandoori chicken is an Indian dish traditionally cooked in a clay oven. It’s typically marinated in a mixture of yogurt and spices that give it its signature smoky, spiced flavor. This recipe has similar flavors inspired by traditional Tandoori Chicken.
Tandoori chicken has a mild to medium level of spice, depending on the amount of chili powder used in the marinade. While it’s spiced with a blend of flavorful ingredients like garam masala, turmeric, and garlic, the heat can be adjusted by reducing or increasing the chili powder.
Yes, you can use boneless chicken breasts, but keep in mind that it will cook faster. Be sure to adjust the cooking time and check the internal temperature, which should still reach 165°F.
Basting the chicken halfway through cooking with the pan juices helps keep it moist. Also, make sure not to overcook the chicken; using a meat thermometer ensures accurate cooking.
More Chicken Recipes
If you do make this Tandoori Roasted Chicken recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Tandoori Roasted Chicken and Potatoes
Ingredients
Spiced-Tandoori Chicken and Potatoes
- 1/4 cup extra-virgin olive oil
- 2 teaspoons chili powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric
- 2 large garlic cloves, minced
- 1 thumb-sized piece of ginger, grated
- Kosher salt and freshly ground black pepper
- 1 large lemon, zested and juice (about 2 tablespoons juice, plus extra wedges for serving)
- 4 chicken leg quarters, about 2 1/2 pounds
- 16 ounce baby potatoes, halved
- Fresh cilantro, finely chopped, for garnish
For the Lemony Yogurt
- 1/2 cup Greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- Kosher salt
Instructions
Spiced-Tandoori Chicken and Potatoes
- Preheat your oven to 375°F. In a small bowl, combine the olive oil, chili powder, garam masala, turmeric, garlic, ginger, salt, pepper, lemon zest and lemon juice until combined.
- In a large cast iron, transfer your potatoes and nestle in the chicken on top. Pour over your spice mixture, and coat completely to combine.
- Transfer your cast iron with the chicken and potatoes to the preheated oven. Roast for 1 hour to 1 hour and 10 minutes, turning the chicken and potatoes halfway. When you turn the pan halfway, spoon some juices over the top skin of the chicken.
- The chicken should have a crispy golden skin, and reach an internal temperature of 165°F, while the potatoes should be fork tender.
Lemony Yogurt
- While the chicken is cooking, prepare your yogurt. In a medium bowl, stir together yogurt, lemon juice, salt, and olive oil. Set aside in the fridge until ready to serve.
- Serve your chicken and potatoes on a platter, garnished with finely chopped cilantro, and a dollop of yogurt. Serve with extra lemon wedges.
Notes
-
- Use bone-in chicken for extra flavor: The dark meat stays juicy and flavorful as it roasts. You can also substitute with bone-in chicken thighs.
-
- Halve the baby potatoes for even cooking: Cutting them in half ensures they roast to the perfect tenderness, while also getting crispy.
-
- Grill: For an extra smoky flavor, try grilling the chicken and potatoes on medium-high heat, turning occasionally until the chicken reaches 165°F and the potatoes are tender.
-
- Air Fryer: Use the air fryer to crisp up the chicken and potatoes. Cook at 375°F for 25-30 minutes, shaking the basket halfway through for even cooking.
-
- Instant Pot: For a quicker version, pressure cook the chicken and potatoes in the Instant Pot for about 10 minutes, then use the sauté function to crisp the skin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love a one pan dinner and this is no exception! I hope you enjoy this easy dinner recipe 🙂 It takes no time at all to come together. I personally love the pairing with the yogurt!
If you’re looking for an easy dinner that comes together quickly without sacrificing flavour this is IT. Pure comfort food. I wasn’t sure if I’d like the potatoes but man they were tasty. The chicken skin crisped up so nicely – exactly as the recipe described.
Hi Katie, thanks so much for your awesome review! So happy to hear you enjoyed this recipe! 🙂