Sheet Pan Tandoori Chicken

delicious one pan chicken
Delicious one pan chicken
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For the marinade:
½ cup Plain yogurt whole milk
2 tbsp Olive oil
1 tbsp Lime juice
6 big Garlic clove
1 tbsp Fresh ginger sliced
1 tbsp Ground coriander
1 tbsp Cumin ground
2 tsp Garam masala
2 tsp Ground paprika not smoked
½ tsp Turmeric powder
¼ tsp Cayenne pepper
2 tsp Kosher Salt
1 tsp Black pepper
For the chicken:
1½ - 2 lbs Chicken thighs boneless, skinless
1 layer Mixed vegetables sliced or diced ½-inch thick
Olive oil
Black pepper
For the garnish:

Nutritional information

  • For the marinade:

  • For the chicken:

  • For the garnish:

Sheet Pan Tandoori Chicken


This Sheet Pan Tandoori Chicken is a really quick dinner which is all cooked in the same dish, cutting down on prep and cleaning up time! I use a variety of vegetables when I make this dish, depending on the season or what I have hanging around the kitchen. You can use carrots, winter squash, sweet potato, onion, cauliflower, zucchini, peppers, potatoes, eggplant, parsnips – whatever takes your fancy!

To make this one pan dinner, start by making a marinade for the chicken. As the meat marinates, prepare your veggies by dicing or slicing them into ½-inch pieces. Toss the vegetables with olive oil, salt and pepper and spread them out on the baking sheet. Place the marinated chicken on top and spoon some of the marinade over them if you like. Bake in the oven and baste with more marinade 10-12 minutes before the chicken is cooked through and the veggies are tender. 

To make Sheet Pan Tandoori Chicken, you will need the following ingredients:

Ingridiens for Sheet Pan Tandoori Chicken

Steps to make Sheet Pan Tandoori Chicken


Heat oven and line a sheet pan


Preheat the oven to 425 °F. Line a sheet pan with parchment paper.


Make marinade


Place ½ cup of plain yogurt in a blender with 2 tablespoons of olive oil, 1 tablespoon of lime juice, 6 minced garlic cloves, 1 tablespoon each of sliced fresh ginger, ground coriander, ground cumin, 2 teaspoons each of garam masala and paprika, ½ a teaspoon of turmeric powder, ¼ teaspoon of cayenne, 2 teaspoons of kosher salt and 1 teaspoon of pepper. Blend until smooth and set aside ¼ cup.


Marinate chicken


Place chicken in a bowl and pour over the marinade. Set the bowl aside.


Prepare vegetables


Slice and dice the vegetables to roughly ½-inch and place on a parchment lined sheet pan. Toss the veggie pieces with olive oil, salt and pepper and spread out on the pan.


Place chicken on pan


Place the marinated chicken on top of the vegetables and drizzle some of the remaining marinade over the veggies.




Place the dish in the oven and bake for 25 minutes. With 10-12 minutes of cooking time remaining, remove the pan from the oven and baste with the remaining marinade. Return to the oven until the chicken is done and the vegetables are tender.



Serve immediately.

This Sheet Pan Tandoori Chicken is a simple one pan meal that tastes absolutely delicious! Try it out soon and tag #CookMeRecipes in any of your sheet pan photos.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

Great recipe! Really delicious one pan chicken!

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