This Indian sheet pan chicken and potatoes is my go-to recipe for dinners. Made with all fresh ingredients, 10 minutes of preparation, 50 minutes of baking, and a sheet pan dinner is ready.
Jump to:
I like meal preparations, and having ingredients ready to whip up healthy meals for my family makes life easier. However, meal preparation requires time and effort, and some days it seems like a daunting task with my busy schedule and kids.
Therefore, quick, easy, and healthy dinner recipes like this Indian sheet pan chicken and potatoes are always at the top of my weekly meal list. Fresh herbs, a couple of spices, chicken, and potatoes are all you need to whip it up.
Sheet Pan Chicken and Potatoes Ingredients
- Chicken drumsticks: I am using chicken drumsticks for this recipe because my kids seem to enjoy eating drumstick meat. Boneless chicken thighs, breasts, or tenders make great substitutes for drumsticks, cooking in half the time.
- Cilantro: fresh cilantro gives an earthy and sweet Indian aroma to this recipe.
- Garlic cloves: I am using 10 cloves of garlic for this recipe. One garlic clove for each drumstick. Adjust the amount as your heart desires.
- Green onion: spring onion aka green onion gives a slightly pungent and sweet flavor to the marinade.
- Spices: I am using turmeric powder, ground coriander, and salt to season the chicken and potatoes.
- Lemon: I am using freshly squeezed lemon juice. Juice concentration should work as well.
Marinade and baking Chicken and Potatoes
- In a blender or food processor, combine the garlic cloves, cilantro, spring onions, jalapeno, lemon juice, olive oil, ground coriander, turmeric powder, and salt.
- Blend until you have a smooth paste-like consistency. If needed, you can add a tablespoon of water to help with blending.
- Wash and dry the chicken drumsticks. Wash and peel the potatoes, then cut them into wedges. Place the chicken drumsticks and potato pieces on a lined sheet pan.
- Brush the blended marinade generously onto the chicken drumsticks and potato wedges. Use your hands to apply marinade if you like. Thoroughly wash your hands with soap and warm water before and after applying the marinade.
- Place the baking sheet in a preheated oven and bake for 55-60 minutes. Broil on high for a minute or two for crispy drumstick skin.
How to remove chicken drumstick skin
I prefer to bake drumsticks without skin but then there are days when I crave crispy chicken skin. If you prefer a healthier option, you can remove the skin before cooking. Below are instructions for removing the skin:
- Using your hand or a paper towel for better grip, gently pull the skin back.
- You can use kitchen shears to remove excess fat around the top of the drumstick.
How to serve Sheet Pan Chicken
I like to serve baked chicken with a side of a fresh salad like Indian kachumber salad, or onion raita, cilantro chutney raita. Serve it with plain basmati rice or naan for a wholesome family meal.
More Chicken Recipes to Try
- Oven Baked Tandoori Chicken
- Indian Chicken Curry Recipe
- Easy Chicken and Potato Curry
- Chicken Biryani Recipe
- Butter Chicken Lasagna
- Spicy Korean Chicken Kebab
Indian Sheet Pan Chicken and Potatoes
Ingredients
- 10 chicken drumsticks
- 4 large potatoes , washed and cut into wedges
- 8-10 garlic cloves
- 1 cup packed cilantro , washed and cleaned
- 3 spring onions , washed and trimmed from top
- 1 jalapeno
- 1 large lemon , juiced
- 2 tablespoons olive oil
- 2 teaspoons ground coriander (coriander powder)
- 1 teaspoon turmeric powder
- 1 ½ teaspoons salt or to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with silicone baking sheet or aluminum foil for easy cleanup.
- In a food blender or food processor, combine the olive oil, garlic cloves, jalapeno, cilantro, green onion, lemon juice, coriander powder, salt, and turmeric powder. Bend to create a smooth marinade.
- Layer the chicken drumsticks and potato wedges on the baking sheet, then brush with the marinade, for an even coating.
- Place the baking sheet in the preheated oven and bake for 55-60 minutes, or until the chicken is cooked through and the potatoes are golden brown and crispy, flipping the drumsticks and potatoes halfway through cooking.
- Once done, remove the sheet pan from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro and serve hot with Indian kachumber salad or yogurt raita.
Nutrition Information
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
Kathy says
This recipe was a super hit at our family reunion dinner. Very easy and loved all the flavors.