Sheet-Pan Chicken Thighs Tikka with Bell Pepper

Ingredients

• 1 lb Chicken Thighs, in chunks
• 3 cups Bell Pepper, in chunks
• ¾ cup yogurt
• 2 tbsp tikka or garam masala
• 3 cloves garlic + 1-inch ginger, grated
• 1 tbsp neutral oil
• 1 lemon
• Cilantro, naan or rice, mint yogurt

Method

1. Whisk yogurt, masala, garlic, ginger, oil, and salt. Coat the Chicken Thighs and marinate 15 minutes (longer is better).
2. Spread the Chicken Thighs and Bell Pepper on a sheet pan with room to breathe. Roast at 450°F for 22–25 minutes until charred at the edges.
3. Broil the last 2 minutes for extra color — those char marks are the whole appeal.
4. Squeeze lemon over, scatter cilantro, and serve with naan and a cooling mint yogurt.