Sheet Pan Tandoori Chicken with Spiced Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy tandoori-spiced chicken thighs roasted alongside a mix of colorful vegetables for an easy and flavorful dinner. This indian-inspired summer cookout 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.

Prep: 15 min Cook: 40 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sheet Pan Tandoori Chicken with Spiced Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Tandoori Chicken with Spiced Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Tandoori Chicken with Spiced Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Tandoori Chicken with Spiced Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Tandoori Chicken with Spiced Vegetables?

Indian summer cookout like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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