Sheet Pan Indian-Spiced Chicken
Confession: We’re lazy cooks (and we fully embrace it). That’s why we’re obsessed with Nigella Lawson’s recipe for sheet pan Indian-spiced chicken from her cookbook At My Table: A Celebration of Home Cooking. Just chop up potatoes and toss them on a sheet pan with chicken thighs, spices and lime juice. While the chicken roasts to golden perfection, the potatoes soak up its juices, becoming soft and almost soused. Nigella knows her stuff.
1 red onion, sliced
3¼ pounds potatoes, peeled and chopped into 1-inch pieces
2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons yellow mustard seeds
2 teaspoons nigella seeds
½ teaspoon ground turmeric
4 garlic cloves, peeled and minced
3 teaspoons kosher salt, divided
12 skin-on, bone-in chicken thighs
2 tablespoons extra-virgin olive oil
Cilantro, for serving
1. Preheat the oven to 425°. Place the onion in a small bowl and squeeze the juice of 3 limes over it. Set aside.
2. Place the potatoes on a rimmed baking sheet and toss with the cumin seeds, fennel seeds, yellow mustard seeds, nigella seeds, ground turmeric, the zest and juice of 2 limes, garlic and 2 teaspoons of the salt.
3. Add ¼ cup cold water and the chicken thighs to the baking sheet. Toss everything together and then turn the chicken skin side up on top of the potatoes. Drizzle the skin with the oil and season with the remaining 1 teaspoon salt.
4. Roast until the potatoes are tender and the chicken is cooked through with golden brown and crispy skin, about 1 hour.
5. Serve topped with chopped cilantro and pickled onions.