Tandoori Roasted Chicken and Potatoes

Tandoori chicken and roasted potatoes with yogurt, garnished with chopped cilantro.

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5 from 2 votes

Tandoori Roasted Chicken and Potatoes

Spice up your dinner routine with Tandoori Roasted Chicken and Potatoes, cooked in the oven until juicy and crispy.

Prep Time10

Cook Time1

Total Time1 10

Course: Chicken, Dinner

Cuisine: Indian

Diet: Gluten Free

Servings:

Author: Lindsey Baruch

Equipment

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.

Cooking Variations

- 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.

Storage

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.

Nutrition