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Tandoori Oven Roasted Chicken thighs and Veggies

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Tandoori Oven Roasted Chicken thighs and Veggies

 6 Medium red potatoes
 1 lb Carrots and/or other seasonal vegetables of your choice
 8 Primal Pastures chicken thighs
 4 tbsp Bella Vado Avocado Oil
 2 ½ tbsp Teen Tiny Spice Company Organic Tandoori Masala Spice
 2 tsp Salt

Preheat the oven to 350°.


Line a large sheet pan with parchment paper.


Cut the red potatoes into wedges. Place carrots (whole or chopped) and/or other vegetables (chopped) in large bowl. Add 2 Tbsps. of Avocado oil, 2 tsp Tandoori Masala spice, 1 tsp salt and mix well.


Place the vegetables on the parchment paper lined sheet pan.


In bowl used for vegetables, place drumsticks drizzle 2 tbsps. of avocado oil and season with 1 teaspoon salt and 2 tbsps. tandoori Masala spice. Toss to coat evenly. Then nuzzle drumsticks in the vegetables on the sheet pan.


Bake 25 minutes, remove from the oven and flip/stir all the veggies and drumsticks around. If some of the veggies appear done, remove those and keep warm. Return to the oven and bake for another 20 minutes.

Nutrition Facts

Servings 0

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