Tandoori-Spiced Sheet Pan Chicken with Roasted Vegetables

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

Juicy chicken pieces marinated in aromatic tandoori spices and roasted alongside vibrant vegetables for an easy, flavorful sheet pan dinner. This indian-inspired sheet pan ready in about 45 minutes pairs boneless chicken thighs, skinless, 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: 30 min Serves 4 Indian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, combine 1/2 cup plain yogurt, 2 tbsp tandoori masala powder, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp lemon juice, and 1 tsp salt. Add 1 lb boneless skinless chicken thighs and toss to coat. Marinate for at least 1 hour or overnight in the refrigerator.
  2. Step 2: Preheat oven to 425°F (220°C). On a large sheet pan, toss 1 red bell pepper cut into 1-inch pieces, 1 medium zucchini sliced into 1/2-inch rounds, and 1 medium red onion cut into wedges with 3 tbsp olive oil and a pinch of salt.
  3. Step 3: Arrange the marinated chicken thighs evenly on the sheet pan among the vegetables. Roast for 25-30 minutes until chicken is cooked through and vegetables are tender and slightly charred.
  4. Step 4: Remove from oven and sprinkle with 2 tbsp chopped fresh cilantro before serving. Serve with warm naan or steamed basmati rice.

Frequently asked questions

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

Total time is about 45 minutes (15 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 Tandoori-Spiced Sheet Pan Chicken with Roasted 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 plain yogurt from drying out.

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

Indian sheet pan 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.

Related recipes