Sheet Pan Tandoori Chicken

Enjoy vibrant flavours with our sheet pan tandoori chicken recipe. Perfect for home cooks, this dish brings warmth and colour to your plate.

Tandoori chicken is the star of today’s show – a simple yet scrumptious dish where chicken meets a yoghurt marinade full of lively spices. Tandoori chicken is a beloved culinary gem that has captured the imaginations of food enthusiasts the world over.

Picture this: succulent chicken thighs marinated in a tantalising blend of tangy lemon, yogurt, and an ensemble of rich spices.

But, there’s a twist! We’re not just stopping at chicken; this recipe welcomes an array of colourful vegetables thrown into the mix.

This dish is all about ease and adaptability. Whether your fridge is full or you’re working with what you’ve got, we can tweak this recipe to fit your needs.

Fire up your oven and let’s whip up a meal that feels like a warm hug, all on one convenient pan.

Ingredients for Sheet Pan Tandoori Chicken

Spices – You can also use a store bought tandoori masala seasoning instead.

Yogurt – You will want to use a whole-milk plain yogurt but not greek or skyr as they are too thick and sour.

Lemon juice – Use fresh lemon juice for the best results.

Oil – Olive oil has a neutral flavour and high smoke point, you can substitute with any other similar oil.

Chicken – You may change up the chicken cut used but you may need to adjust the cook time.

Veggies – Feel free to change up the veggies used to suit your own tastes.

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Sheet Pan Tandoori Chicken

Yields: 4-5 servings | Prep time: 15 minutes | Cook time: 40 minutes

Ingredients:

For the Marinade:

• 2 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1 teaspoon ginger
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ½ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• Salt and pepper
• ¼ cup plain yogurt
• ¼ cup olive oil

For the Sheet Pan:

• 4-6 chicken thighs, bone-in, skin-on
• 1 Cauliflower head, chopped
• 1lb Baby carrots
• 2 red peppers, sliced into strips
• 1 Red onion, thinly sliced into wedges
• 1 pint cherry tomatoes
• 2 cups Baby red potatoes, sliced in half
• ½ cup whole garlic cloves
• 2 Cucumbers, sliced thin
• Fresh parsley, chopped

Directions:

In a medium sized bowl add all of the dry marinade ingredients, lemon juice, and garlic, then mix to combine.

Spoon half of the spice mixture into another medium sized bowl. Add yogurt to one bowl, and olive oil to the other. Mix to combine each marinade separately.

Place the chicken in a large sized bowl and pour the yogurt based marinade on top and toss to evenly coat the chicken thighs. Place in the refrigerator for 30 minutes.

While the chicken is marinating, prep the vegetables.

Spray a baking pan with non-stick baking spray. Place the potatoes, cauliflower, tomatoes, carrots, peppers, onion and garlic cloves on the baking pan.

Pour the oil based marinade on the vegetables and toss to combine.

Preheat the oven to 400 degrees Fahrenheit.

Add the chicken to the vegetable baking pan and bake for 40 minutes, or until chicken is cooked through.

Remove the pan from the oven, and add the fresh cucumber, then sprinkle over with fresh parsley.