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Sheet-Pan Tandoori Chicken and Vegetables

  • Author: Morgan
  • Total Time: 1 hour 10 minutes
  • Yield: 5-6 1x


Units Scale

For the marinade:

  • 1 1/2 cups plain, whole-milk yogurt
  • 1/4 red onion, chopped
  • 6 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon ginger, grated
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Kosher salt
  • 5 drops red food coloring, optional

For roasting:

  • 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 1 pound mini yukon gold potatoes, halved
  • 1 small cauliflower, divided into florets
  • Kosher salt and black pepper, to taste

For the raita:

  • 1 english cucumber, divided
  • 1/2 cup plain yogurt
  • 2 tablespoons chopped cilantro
  • 1 teaspoon cumin
  • Kosher salt and black pepper, to taste
  • 1/4 red onion, thinly sliced
  • Cilantro, to top
  • Naan, to serve


  1. In the bowl of a food processor, combine all of the marinade ingredients and pulse until smooth and well-combined. Place the chicken in a large, sealable freezer bag and pour the marinade in. Seal the bag use your hands to move the chicken around to ensure that it is fully coated in the marinade. Marinate for at least an hour.
  2. Preheat the oven to 400°F.
  3. Using tongs, remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on a large baking sheet. Scatter the potatoes around the chicken. Roast for 20 minutes.
  4. Add the cauliflower to the baking sheet and season the potatoes and cauliflower with salt and pepper. Bake until the chicken is cooked through and the vegetables have browned and crisped, about 15-20 more minutes. Let cool for 10 minutes.
  5. While the chicken cools, make the raita. Chop 1/2 cup of cucumber. Mix the chopped cucumber in a medium-sized bowl with the yogurt, chopped cilantro, cumin, and salt and pepper to taste. Slice the remaining cucumber. Serve the sheet pan tandoori chicken and vegetables with cilantro, the raita, and naan.
  • Prep Time: 30 mins
  • Cook Time: 40 mins