Sheet Pan Tandoori-Spiced Chicken with Roasted Chickpeas

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

Juicy chicken thighs marinated in vibrant tandoori spices roasted alongside crunchy chickpeas for a hearty, flavorful meal. This indian-inspired chicken ready in about 70 minutes pairs (about 1.5 lbs) 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: 40 min Cook: 30 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1/2 cup plain yogurt, 2 tbsp tandoori masala powder, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tbsp lemon juice, and 1 tsp salt. Add 4 chicken thighs and coat evenly. Marinate for at least 30 minutes in the fridge.
  2. Step 2: Preheat the oven to 425°F. On a large sheet pan, toss 1 cup drained chickpeas with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, and 1/2 tsp black pepper until evenly coated.
  3. Step 3: Arrange the marinated chicken thighs on the sheet pan with chickpeas, spacing evenly. Roast for 25-30 minutes until chicken is cooked through and chickpeas are crispy on the edges.
  4. Step 4: Remove from oven and let rest for 5 minutes before serving, allowing the juices to redistribute and flavors to meld.

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Frequently asked questions

How long does Sheet Pan Tandoori-Spiced Chicken with Roasted Chickpeas take to make?

Total time is about 70 minutes (40 min prep + 30 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-Spiced Chicken with Roasted Chickpeas?

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 plain yogurt from drying out.

Can I substitute ingredients in Sheet Pan Tandoori-Spiced Chicken with Roasted Chickpeas?

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-Spiced Chicken with Roasted Chickpeas 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-Spiced Chicken with Roasted Chickpeas?

Indian chicken 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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