top of page
  • Writer's pictureHeather

Chicken Tika Sheet Pan Dinner

Hungry for more? This recipes was featured in a podcast episode!

microphone logo to click on to hear this episode of three kitchens podcast


One of the easiest week night dinners is cooked all on one pan. A sheet pan dinner can be almost any combination of roasting veggies and protein. Serve this chicken tika over rice, then shred the chicken and toss it in pitas for lunch tomorrow.

Prep Time: 10 min + one day marinade time

Cook time: 40-50 mins

Yield: serves 5-7


For the chicken

  • 1 3/4-inch piece of ginger, peeled and minced

  • 4 cloves of garlic, minced or pressed

  • 1/2 cup plain yogurt

  • 1 teaspoon kosher salt

  • 1/2 teaspoon chili powder or cayenne, or adjusted to taste

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon ground cumin

  • 3/4 teaspoon granulated sugar

  • 1 teaspoon paprika

  • 1 teaspoon garam masala

  • 2 pounds chicken thighs, drumsticks (all skin-on, bone-in)

For the vegetables

  • 3 tablespoons olive oil

  • 1 1/4 pounds (about 4 medium) potatoes peeled if desired, cut into 3/4-inch chunks

  • 1 head cauliflower, cut into 3/4-inch-wide florets

  • 1 19 mL can chickpeas, rinsed

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon cumin seeds

To finish (optional)

Lemon wedges

Dollops of yogurt or tzatziki sauce


  1. Combine ginger, garlic, fresh chili, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.

  2. When you’re ready to cook the dish, heat your oven to 425°F. Line a sheet pan with parchment and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, chick peas, salt, cumin and remaining 2 tablespoons olive oil and toss together with you hands until evenly coated.

  3. Remove chicken from marinade and leave excess behind. Add to the pan with the veggies. Roast in oven for 25 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (about 40 to 50 minutes total roasting time), until chicken and vegetables are cooked through (use your meat thermometre).

Zhuzh it up!

  • This is not spicy - to add some heat, try a diced chile in the chicken marinade.

This amazing recipe was based on one found at


Related Posts

See All


bottom of page