This Sheet Pan Chicken Tikka is another entry in the “chicken and veggies on a sheet pan” dinner category. I’ve made it many times and always as written, though I do tend to skip the finishes.

I like the combination of potatoes and cauliflower here, and in particular that they aren’t heavily spiced. You could certainly dust them with some of the spices used in the marinade, but I like the contrast between the chicken and the veggies. And you should make the lightly pickled onions she suggests, as that zing goes very well. (We typically have pickled red onions on hand and just use those, though depending on how long they’ve been sitting sometimes they aren’t quite as pungent as I’d like for this application.)

I can usually get the veggies prepped in about 15 minutes, so the chicken can get at least that minimum amount of time in the marinade. For maximum flavor, I pull up the skin on the chicken thighs and rub some of the marinade under the skin, and I don’t brush off the excess like she tells you to (I’ve never had trouble with it burning, but your oven may have other ideas). In general I make the full recipe of veggies, which fills the sheet pan, and marinade the full amount of chicken, but only half of it goes in the oven. The other half goes in the freezer to make dinner some other night even easier.