Sheet-Pan Mandi Chicken with Crispy Fries
Spiced roasted chicken, smoky rice, and crispy fries all on one sheet pan, finished with quick pickled onions, garlic sauce, and chili paste. A TikTok-friendly take on Yemeni mandi that skips the traditional buried-rice technique.
- Total time
- 28 min
- Servings
- 2
- Calories
- 720
- Protein
- 38g
Ingredients
- 4 pieces chicken thighs, skin-on and bone-in
- 1 lb frozen french fries
- 1.5 cups white rice, cooked
- 1 medium red onion
- 3 tbsp white vinegar
- 2 tbsp gochujang or hot chili paste
- 4 cloves garlic cloves, minced
- 2 tbsp smoked paprika, cumin, turmeric (spice blend)
Instructions
- 1
Toss chicken thighs with 2 tbsp oil, the spice blend, salt, and pepper. Arrange on one side of a sheet pan.
- 2
Toss frozen fries with 1 tbsp oil, salt, and pepper. Spread on the other half of the pan. Roast everything at 425°F for 22 minutes.
- 3
While the pan roasts, slice red onion thin and toss with vinegar, salt, and 2 tbsp water. Set aside.
- 4
Mix minced garlic with 3 tbsp mayonnaise and a pinch of salt to make garlic sauce.
- 5
Fluff warm rice with a fork. Divide between two plates or a platter with the roasted chicken and fries.
- 6
Top with pickled onions. Serve chili paste and garlic sauce alongside for dipping. Offer pita bread on the side.
Tools you’ll need
- sheet pan (18×13 inch)
- small mixing bowl
- fork
- oven (preheated to 425°F)
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