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Sheet Pan Chicken Tandoori

Shruthi
Sheet Pan Chicken Tandoori is a simple oven-baked version of a classic Indian favorite.Chicken is marinated in yogurt, lemon juice, ginger, garlic, and aromatic spices.The marinade helps keep the chicken tender, juicy, and flavorful.Everything is arranged on one sheet pan for easy cooking and cleanup.High oven heat creates beautifully roasted and slightly charred edges.Serve hot with naan, rice, chutney, salad, or your favorite Indian side dishes.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 390 kcal

Ingredients
  

For the Chicken

  • 2 lb (900 g) bone-in, skinless chicken thighs and drumsticks
  • 1 cup plain full-fat yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1½ teaspoons Kashmiri chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried fenugreek leaves (kasuri methi), crushed

For the Sheet Pan

  • 1 large red onion, cut into wedges
  • 1 large bell pepper, cut into chunks
  • 1 lemon, cut into wedges
  • 1 tablespoon oil
  • Fresh cilantro, for garnish

For Serving

  • Mint chutney
  • Lemon wedges
  • Thinly sliced red onion
  • Fresh cilantro
  • Naan or basmati rice

Instructions
 

Prepare the Chicken

  • Pat the chicken pieces dry using paper towels. Make 2–3 shallow cuts into the thickest parts of each piece. These cuts allow the marinade to penetrate deeper into the chicken.

Make the Marinade

  • In a large bowl, combine yogurt, lemon juice, ginger paste, garlic paste, oil, Kashmiri chili powder, cumin, coriander, garam masala, turmeric, paprika, salt, black pepper, and crushed kasuri methi.
    Mix thoroughly until you have a smooth, aromatic marinade.

Marinate

  • Add the chicken to the marinade and coat each piece thoroughly, making sure the mixture gets into the cuts.
    Cover and refrigerate for at least 2 hours. For deeper flavor, marinate for 6–8 hours.

Prepare the Sheet Pan

  • Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment paper and lightly grease it.
    Arrange the marinated chicken pieces on the pan with space between them. Add onion and bell pepper around the chicken and lightly coat the vegetables with oil.

Roast

  • Place the pan in the preheated oven and roast for approximately 35–45 minutes, depending on the size of the chicken pieces.
    Turn the chicken halfway through cooking for more even browning.

Garnish and Serve

  • Remove the chicken from the oven and let it rest for about 5 minutes. Garnish with fresh cilantro and serve with lemon wedges, sliced onions, and mint chutney.

Notes

  • Bone-in chicken: Thighs and drumsticks stay particularly juicy during high-temperature roasting.
  • Yogurt: Full-fat yogurt produces a rich and creamy marinade.
  • Kashmiri chili: It provides beautiful color with moderate heat.
  • Marination: Longer marination generally gives the chicken deeper flavor.
  • Chicken size: Cooking time varies depending on the size and type of chicken pieces.
  • Spacing: Avoid overcrowding the sheet pan because it can cause the chicken to steam instead of roast.
  • Char: A short broiling period creates darker, roasted edges.
  • Leftovers: Refrigerate cooked chicken promptly and consume within 3–4 days.

 

Keyword BBQ Tandoori Chicken, Chicken Tandoori, Easy Indian Chicken Recipe, Oven-Baked Chicken Legs, Sheet pan chicken