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Sheet pan tandoori chicken thighs with roasted red bell peppers, zucchini, red onion wedges, cilantro, and lemon on a rimmed baking sheet
TrendyTadka Editorial

Sheet Pan Tandoori Chicken Thighs & Roasted Vegetables

Juicy yogurt-marinated boneless chicken thighs roast at high heat alongside bell peppers, zucchini, and red onion on a single sheet pan in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds boneless skinless chicken thighs each cut in half
  • 1 large red bell pepper cut into 1-inch squares
  • 1 medium zucchini cut into 3/4-inch half-moons
  • 1 small red onion cut into 1-inch wedges
  • 1/3 cup whole-milk plain Greek yogurt
  • 1 tablespoon neutral cooking oil avocado or canola
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic finely grated
  • 2 teaspoons garam masala
  • 1 teaspoon paprika sweet or Kashmiri
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 cup chopped fresh cilantro
  • Fresh lemon wedges for serving

Method
 

Instructions
  1. Preheat oven to 450°F with rack in upper third. Line an 18x13-inch rimmed sheet pan with aluminum foil.
  2. In a large bowl, whisk Greek yogurt, oil, lemon juice, ginger, garlic, garam masala, paprika, cumin, and salt.
  3. Toss halved chicken thighs in two-thirds of the marinade. Toss bell pepper, zucchini, and onion in the remaining marinade.
  4. Shake off excess marinade; arrange chicken and vegetables in a single layer with space between pieces on the sheet pan.
  5. Roast 14 to 17 minutes, rotating pan once halfway through, until vegetables are tender with browned edges and chicken reaches 165°F.
  6. Optional: broil 1 to 2 minutes under continuous watch for charred spots. Rest 3 minutes, garnish with cilantro, and serve with lemon wedges.

Notes

Cutting thighs in half matches their cook time to the vegetables (15 minutes). Use thick Greek yogurt and space pieces out on the pan to avoid steaming. Always confirm chicken reaches 165°F.