Sheet Pan Tandoori Chicken with Spiced Vegetables

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Juicy tandoori-spiced chicken thighs roasted alongside a mix of colorful vegetables for an easy and flavorful dinner. This Indian-inspired summer cookout recipe, ready in about 55 minutes, pairs bone-in chicken thighs, plain yogurt, tandoori masala powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces (about 2 lbs) bone-in chicken thighs
• 1 cup plain yogurt
• 2 tbsp tandoori masala powder
• 2 tbsp lemon juice
• 3, minced garlic cloves
• 1 tbsp ginger paste
• 1 large, sliced red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, sliced into wedges red onion
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a large bowl, combine 1 cup plain yogurt, 2 tbsp tandoori masala powder, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tbsp ginger paste, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in chicken thighs and coat thoroughly. Marinate in the refrigerator for at least 1 hour.
2. Step 2: Preheat oven to 425°F. On a large rimmed sheet pan, toss 1 large sliced red bell pepper, 1 sliced medium zucchini, and 1 sliced medium red onion with 2 tbsp olive oil, 1 tsp ground cumin, and 1 tsp ground coriander until evenly coated.
3. Step 3: Arrange the marinated chicken thighs over the vegetables on the sheet pan. Roast in the oven for 35-40 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender with edges slightly charred.
4. Step 4: Remove from oven and garnish with 1/4 cup chopped fresh cilantro before serving.