Tandoori Chicken Sheet Pan You’ll Crave

I still remember my first bite of tandoori chicken at a bustling Delhi street stall – that vibrant red hue, the smoky aroma, the way the yogurt-marinated meat practically melted off the bone. I came home determined to recreate that magic, but who has a tandoor oven? That’s how my tandoori chicken sheet pan recipe was born.

This version brings all the bold flavors of traditional tandoori chicken to your regular oven. No special equipment needed – just a trusty sheet pan and a few hours for the marinade to work its magic. The high heat gives you that signature char, while the vegetables roast alongside the chicken for an easy, complete meal. My daughter claims it tastes just like our trip to India (high praise from a picky 12-year-old).

What makes this recipe special? That marinade – tangy yogurt spiked with garlic, ginger, and just the right blend of spices. And the beauty of cooking everything on one pan? More flavor, less cleanup. Your kitchen will smell like your favorite Indian restaurant, without the hassle of standing over a hot tandoor all night.

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Why You’ll Love This Tandoori Chicken Sheet Pan Recipe

This isn’t just another chicken dinner—it’s a game-changer. Here’s why this recipe has become a weekly staple in my kitchen:

• One-pan wonder: Chicken and veggies roast together—no juggling multiple pots and pans. The best part? That single sheet pan means cleanup is a breeze (my least favorite chore, solved!).
• Authentic taste, no tandoor needed: That gorgeous char? The smoky aroma? You get all the flavors of traditional tandoori chicken right from your home oven. My Indian neighbor swears it tastes just like her mom’s version.
• Make it your own: Love heat? Add extra cayenne. Serving kids? Go easy on the spices. The marinade is forgiving—just taste as you go.
• Meal prep magic: The chicken tastes even better the next day. I always double the recipe for easy lunches—just pack with naan or rice for instant Indian takeout vibes.

Ingredients for Tandoori Chicken Sheet Pan

Gathering the right ingredients is half the battle for perfect tandoori chicken. After years of testing, I’ve found these exact measurements create that perfect balance of tangy, smoky, and spicy flavors. Here’s what you’ll need:

For the Marinade:

• 2 lbs chicken thighs – bone-in, skin-on (trust me, the bones add SO much flavor and keep the meat juicy)
• 1 cup plain yogurt – not Greek (the thinner consistency coats better and penetrates the meat)
• 2 tbsp lemon juice – fresh squeezed only, none of that bottled stuff!
• 2 tbsp tandoori masala – my favorite brand is MDH, but use what you can find
• 1 tbsp garlic paste – or 4 cloves minced super fine
• 1 tbsp ginger paste – that kick of fresh ginger is non-negotiable

Spice Mix:

• 1 tsp ground cumin – toasty and earthy
• 1 tsp paprika – for color and mild sweetness
• 1/2 tsp turmeric – golden hue and anti-inflammatory boost
• 1/2 tsp salt – I use kosher

For the Sheet Pan:

• 1 tbsp vegetable oil – helps the veggies caramelize
• 1 large red onion – sliced in thick wedges (they sweeten as they roast)
• 1 bell pepper – any color, sliced into 1-inch strips

Pro tip: Measure all your spices into a small bowl before starting—it makes the marinade come together in minutes. And don’t skip the onion and pepper! They soak up all those amazing pan juices.

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Equipment Needed for Tandoori Chicken Sheet Pan

You probably have most of this already – I love recipes that don’t require fancy gadgets! Here’s what you’ll need to nail this tandoori chicken:

• Rimmed baking sheet – non-negotiable for catching all those delicious juices (trust me, I learned the hard way with a flat tray!)
• Large mixing bowl – big enough to really coat all that chicken
• Measuring spoons – precision matters with those spices
• Meat thermometer – because guessing leads to dry chicken (my worst kitchen tragedy!)

That’s it! No special equipment – just the basics to make magic happen. Now let’s get marinating!

How to Make Tandoori Chicken Sheet Pan

Ready to transform those simple ingredients into something spectacular? Follow these steps – I’ve included all my little tricks for tandoori chicken perfection.

Preparing the Tandoori Marinade

First, grab that big mixing bowl and let’s build our flavor bomb! Whisk together the yogurt and lemon juice until smooth – no lumps allowed. Now add all those glorious spices (tandoori masala, cumin, paprika, turmeric, and salt) along with the garlic and ginger pastes. Here’s my secret: scrape down the sides of the bowl with a rubber spatula halfway through mixing to make sure every bit gets incorporated. The marinade should be a gorgeous reddish-orange color and smell absolutely intoxicating.

Marinating the Chicken

Pat your chicken thighs dry with paper towels – this helps the marinade stick better. Now dunk each piece into the bowl, making sure to coat every nook and cranny (get under that skin too!). I like to massage the marinade in with my hands – messy, but it works! Cover the bowl tightly with plastic wrap or transfer to a ziplock bag. Here’s the important part: refrigerate for at least 2 hours, but overnight is magic. The longer it sits, the deeper those flavors penetrate. I usually prep this before bed for an easy dinner the next night.

Roasting the Tandoori Chicken Sheet Pan

When you’re ready to cook, position your oven rack in the center and preheat to 425°F (220°C) – give it a good 15 minutes to get properly hot. Line your rimmed baking sheet with foil (for easy cleanup – you’ll thank me later). Arrange the marinated chicken skin-side up, then scatter the onion and bell pepper around it. Drizzle the veggies with oil – they’ll caramelize beautifully. Roast for 25-30 minutes. At the 20-minute mark, peek to make sure nothing’s burning. The chicken’s done when a meat thermometer reads 165°F (74°C) in the thickest part.

Finishing Touches

Now for the grand finale! Switch your oven to broil and let it heat for 2 minutes. Pop the pan back in for 2-3 minutes just to get those gorgeous charred edges – watch closely because it can go from perfect to burnt fast! Remove from oven and let rest for 5 minutes – this keeps all those juices inside where they belong. The smell will have your family hovering in the kitchen like vultures – try to keep them away until it’s properly rested!

Expert Tips for Perfect Tandoori Chicken Sheet Pan

After making this recipe dozens of times (and yes, a few blunders along the way), here are my hard-earned secrets for tandoori chicken that’ll make you feel like a pro:

Dry chicken = better marinade stick: Always pat those thighs dry with paper towels before marinating. Water and yogurt don’t mix well – you’ll end up with a sad, runny coating instead of that thick, flavorful crust we want.

Know your oven’s personality: Mine runs hot, so I roast at 415°F instead of 425°F. If your chicken’s browning too fast but not cooking through, drop the temp by 10 degrees and add 5 extra minutes. An oven thermometer costs $5 and saves so many ruined dinners! An oven thermometer costs $5 and saves so many ruined dinners!

The halfway flip: At the 15-minute mark, I rotate the pan 180 degrees. Most ovens have hot spots, and this ensures everything cooks evenly. Bonus tip – use this time to toss the veggies so they caramelize all over.

Broiler watch: Stay put during those last 2-3 minutes! The difference between perfect char and burnt disaster is about 30 seconds in my experience. Set a timer if you’re prone to distraction (like me when the kids start asking about homework).

Serving Suggestions for Tandoori Chicken Sheet Pan

Oh, the joy of plating this vibrant dish! Here’s how I love to serve my tandoori chicken to make it a complete feast:

Warm naan bread is my must-have – perfect for scooping up every last bit of that spiced yogurt marinade. For cooling contrast, I whip up a quick raita (just yogurt with grated cucumber, mint, and a pinch of cumin). Basmati rice makes it heartier – I cook mine with a few cardamom pods for extra fragrance. Right before serving, I scatter fresh cilantro leaves over everything – that pop of green makes it restaurant-worthy. Sometimes I’ll add lemon wedges too, because that extra squeeze of citrus? Absolute perfection.

Storing and Reheating Tandoori Chicken Sheet Pan

Here’s the beautiful thing about this recipe – it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the cooled chicken (with those delicious roasted veggies) for up to 2 months. Thaw overnight in the fridge before reheating.

My foolproof reheating method? Cover the chicken loosely with foil and warm at 325°F (160°C) for about 15 minutes – this keeps it juicy. If you’re in a hurry, 30 seconds in the microwave with a damp paper towel over the top works too (though you’ll lose some crispness). Pro tip: Save any extra roasted onions and peppers – they’re amazing stirred into scrambled eggs the next morning!

Tandoori Chicken Sheet Pan Nutrition Information

Let’s talk numbers – but remember, these can vary based on your exact ingredients (especially the yogurt brand and chicken size). Here’s the nutritional breakdown per serving (one thigh with veggies), calculated with my favorite brands:

• Calories: 380
• Protein: 34g (hello, muscle fuel!)
• Fat: 22g (6g saturated)
• Carbs: 9g (2g fiber)
• Sugar: 5g (mostly from the yogurt and veggies)
• Sodium: 420mg

The turmeric gives you an anti-inflammatory boost, while the yogurt provides gut-friendly probiotics. Want to lighten it up? Swap skin-on thighs for skinless (though you’ll lose some flavor), or use low-fat yogurt. Personally? I think the full-fat version is worth every delicious calorie!

Tandoori Chicken Sheet Pan FAQ

Over the years, I’ve gotten so many great questions about this recipe – here are the answers to the ones that pop up most often:

Share Your Tandoori Chicken Sheet Pan Experience

I’d love to hear how your tandoori chicken turns out! Did you add extra spice? Try it with different veggies? Snap a photo of your masterpiece and share it with me – nothing makes me happier than seeing your kitchen creations. Leave a comment below with your tweaks and tips!