Sheet-Pan Mandi Chicken with All the Sides
Smoky spiced chicken thighs, crispy fries, and warm flatbread all roasted together, served with a garlicky yogurt sauce, pickled onions, and fresh tomato salsa. Everything comes off one sheet pan in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 752
- Protein
- 48g
Ingredients
- 4 pieces (about 2 lbs) chicken thighs, bone-in skin-on
- 1 lb russet potatoes, cut into fries
- 2 pieces naan or pita flatbread
- ½ cup Greek yogurt
- 1 medium, divided red onion (for pickled onions + salad)
- 2 medium, diced roma tomatoes
- 1.5 tbsp smoked paprika
- 3 tbsp, divided fresh lemon juice
Instructions
- 1
Preheat oven to 425°F. Pat chicken dry, toss with 2 tbsp oil, smoked paprika, 1 tbsp lemon juice, salt, and pepper.
- 2
Spread chicken and potato fries on a large sheet pan, skin-side up. Roast 15 minutes until fries begin to crisp.
- 3
While chicken roasts, whisk yogurt with 2 minced garlic cloves, remaining lemon juice, salt, and pepper for sauce.
- 4
Toss flatbread with 1 tbsp oil. At the 15-minute mark, push fries to the pan's edge and lay bread on the pan.
- 5
Roast 10 more minutes until chicken skin is golden, fries are crispy, and bread is warm and charred at edges.
- 6
Toss half the red onion with remaining 1 tbsp lemon juice and a pinch of salt. Mix diced tomato, remaining onion, 1 tbsp oil, and salt for salsa.
- 7
Plate chicken and fries, warm bread alongside. Serve with garlic yogurt sauce, pickled onions, and tomato salsa.
Tools you’ll need
- large sheet pan (18 x 13 inches)
- medium mixing bowl
- measuring spoons and cups
- sharp knife
- whisk
- tongs
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