Sheet Pan Achari Chicken with Veggies

A close-up of a spicy Achari Chicken Bake with juicy chicken, broccoli florets, green chilies, and fresh cilantro, garnished with lemon slices and served in a dark pan with a metal spoon.

Sheet Pan Achari Chicken with Veggies

This achari chicken bake is packed with bold, tangy flavors! Marinated chicken,onions, pureed tomatoes, and veggies roast together for a tender and juicy flavor-packed dish

Prep Time 15

Cook Time 35

Marinating 1

Servings

Author Sarah Mir

Ingredients

1.25 lb boneless chicken breast cut into 1.5 inch cubes
2.5 tbsp Achar Masala (or make your own above)
1 tsp ginger paste
1 tsp garlic paste
½ cup yogurt
3 tbsp lemon juice (half a lemon)
1 onion, sliced
½ cup tomato puree (I used passata)
1.5 cup broccoli
5-6 green chilies (whole)
oil for greasing the pan

Instructions

Combine the first six ingredients in a bowl and set aside to marinate, two hours is good, I usually marinate overnight
When ready to bake pull the chicken out of the fridge to bring to room temperature and preheat the oven to 350F
Lightly grease an oven safe casserole dish then sprinkle on the onions, then tomato sauce (spread with a spoon), then scatter the chicken and broccoli over top and finally the green chilies
Cover and bake for 20 minutes then pull it out, flip the chicken over, add a splash of water if it looks dry and put it back in the oven for another 10-15 minutes or until it breaks easily with a fork.
Scatter over with fresh cilantro leaves and serve as is or with your carb of choice (brown or white - no judgments here!)

Notes

In this recipe the onions when they bake are slightly softened but not the way they would be in a curry, the resulting masala is light and almost brothy. If chunks of onions bother you a fine dice works too.
I first tried this recipe with chopped tomatoes and didn't love how they fared. If you are a cherry tomato fan you can certainty use those otherwise I prefer a pureed tomato