Tandoori Chicken Sheet Pan Meal

$- 4 chicken thighs (bone-in, skin-on) - 1 cup plain yogurt - 3 tablespoons tandoori masala - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 2 tablespoons olive oil - Salt, to taste - Essential spices: - 2 tablespoons lemon juice - 1 tablespoon garlic paste - 1 tablespoon ginger paste - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - Fresh cilantro for garnish - Lemon wedges for serving - Optional sides: rice or naan for a complete meal Tandoori chicken needs quality ingredients. The chicken thighs add rich flavor and moisture. The skin helps lock in juices as it cooks. Yogurt and tandoori masala give the chicken its classic taste. They also help tenderize the meat. For vegetables, I love using colorful bell peppers and red onion. They roast well and add sweetness. Olive oil is key to help them cook and brown nicely. Don’t forget salt and your spices. They enhance the dish and bring it to life. Fresh cilantro and lemon wedges add the final touch. They brighten the meal and add freshness. Consider serving with rice or naan to soak up the flavors. This meal is great for any day. It's simple, tasty, and fun to make! {{ingredient_image_1}} To make the marinade, mix these in a bowl: - 1 cup plain yogurt - 3 tablespoons tandoori masala - 2 tablespoons lemon juice - 1 tablespoon garlic paste - 1 tablespoon ginger paste - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - Salt, to taste Stir well until all the spices blend together. Coat the chicken thighs in this mix. Cover the bowl with plastic wrap. Marinate in the fridge for at least 1 hour. For the best taste, marinate overnight. This lets the chicken soak up all the flavors. Preheat your oven to 400°F (200°C). Grab a large sheet pan. Spread the sliced bell peppers and onion evenly across the pan. Use: - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges Drizzle 2 tablespoons of olive oil over the veggies. Sprinkle salt and pepper to taste. Now, place the marinated chicken thighs on top of the veggies, skin-side up. Save any extra marinade for later use. Bake the sheet pan meal in the preheated oven for 35-40 minutes. The chicken is done when it reaches 165°F (75°C). Check the skin; it should be golden and crispy. For extra flavor, brush the reserved marinade over the chicken in the last 5-10 minutes of cooking. Take the pan out and let it rest for a few minutes before serving. To boost the taste of your tandoori chicken, try adding a few spices. Consider smoked paprika or coriander for depth. You can also add cayenne for heat. To make chicken more flavorful, use fresh ingredients. Fresh garlic and ginger give a bright taste. You can also add a splash of coconut milk for a creamy twist. Marinating is key to great flavor. For a quick meal, marinate for at least one hour. This allows the chicken to soak up the spices. If you have time, marinate overnight. This gives the chicken a deeper flavor. Longer marinating makes the chicken tender and juicy. You can cook tandoori chicken in many ways. Use an air fryer for a quick option. It cooks the chicken fast while keeping it crispy. If you prefer grilling, that works too! Grill the chicken over medium heat. This adds a smoky flavor that pairs well with the spices. Just watch the cooking time to avoid drying it out. Pro Tips Marinate Longer: For the best flavor, marinate the chicken overnight. This allows the spices to deeply penetrate the meat for a more robust taste. Use Bone-In Thighs: Bone-in chicken thighs stay juicier during cooking compared to boneless cuts, resulting in a more flavorful dish. Veggie Variation: Feel free to add other vegetables like zucchini or cherry tomatoes for added flavor and nutrition. Rest Before Serving: Let the chicken rest for a few minutes after baking. This helps the juices redistribute, ensuring tender and juicy meat. {{image_2}} You can swap in many veggies for this dish. Try zucchini, carrots, or broccoli. Each adds a unique taste. You can also use seasonal veggies. In summer, toss in fresh corn or tomatoes. In fall, root veggies like sweet potatoes work well. This keeps your meal fresh and fun. If you want to skip chicken, use tofu or fish. Tofu absorbs flavors well and is a great vegan option. For fish, flaky white fish like cod or tilapia works nicely. Just remember to adjust cooking times. Fish cooks faster, so check it after 20-25 minutes. Cook tofu until it's golden brown and heated through. Feel free to mix up the marinade. Use different spices like garam masala or smoked paprika. You can also add honey for a sweet touch. Want to try something new? Add fresh herbs like mint or cilantro. This will change the flavor and make it special. Get creative and find a mix you love! To keep your tandoori chicken fresh, follow these tips: - Refrigeration: Place leftovers in the fridge within two hours. - Containers: Use airtight containers or resealable bags for storage. You can reheat your tandoori chicken in these ways: - Oven: Preheat to 350°F (175°C). Place chicken on a baking sheet. Heat for about 15-20 minutes. - Microwave: Use a microwave-safe plate. Heat in short bursts, around 1-2 minutes at a time. To keep moisture and flavor, cover the chicken with a damp paper towel. Freezing your tandoori chicken is easy. Here’s how: - Freezing: Let the chicken cool completely. Wrap each piece in plastic wrap, then place in a freezer bag. - Reheating Frozen Chicken: Thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) for 20-25 minutes until hot. Tandoori chicken comes from Indian cooking. It uses a special clay oven called a tandoor. This oven cooks food at very high heat. The chicken marinates in yogurt and spices. This makes it juicy and full of flavor. Tandoori masala is a spice mix that gives it a unique taste. You can find many recipes for tandoori chicken, but they all focus on this cooking style. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Boneless thighs usually take about 25-30 minutes in the oven. Since they lack bone, they may dry out faster. Keep an eye on the internal temperature. It should still reach 165°F (75°C) for safe eating. The flavor will be great, but the texture will differ a bit. The spice level of this recipe can change. Tandoori masala has heat, but it is not too spicy. You can adjust the heat by adding extra spices or chili powder. For milder flavors, use less tandoori masala or add more yogurt. You can also serve it with a side of yogurt sauce to cool it down. This way, you can enjoy the dish at your preferred spice level. To make this recipe gluten-free, check the tandoori masala. Most brands are gluten-free, but it’s best to read the label. You can use gluten-free yogurt too. Avoid adding bread or other gluten-containing items. This dish is naturally gluten-free, so it’s easy to enjoy without worry. Yes, you can prepare this meal ahead of time. Marinate the chicken the night before for better flavor. Keep it in the fridge until you are ready to cook. You can also chop the veggies ahead of time. Store them in an airtight container in the fridge. When you’re ready, just spread everything on the sheet pan and bake. This blog post covered how to make tasty tandoori chicken. We discussed key ingredients like chicken thighs, yogurt, and tandoori masala. I shared tips on marinating, cooking, and enhancing flavor. You learned about vegetable options, protein swaps, and how to store leftovers. Now, you have the tools to create your version of this dish. Enjoy cooking and experimenting to find what you love most!$

A flavorful and easy-to-make sheet pan meal featuring marinated tandoori chicken and colorful vegetables.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Indian

Servings 4

Ingredients

4 pieces chicken thighs, bone-in and skin-on
1 cup plain yogurt
3 tablespoons tandoori masala
2 tablespoons lemon juice
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon turmeric powder
1 teaspoon cumin powder
to taste salt
1 piece red bell pepper, sliced
1 piece yellow bell pepper, sliced
1 piece red onion, cut into wedges
2 tablespoons olive oil
for garnish fresh cilantro
for serving lemon wedges

Instructions

In a large bowl, combine the yogurt, tandoori masala, lemon juice, garlic paste, ginger paste, turmeric powder, cumin powder, and salt. Mix well to create a marinade.
Add the chicken thighs to the marinade, ensuring they're fully coated. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour (or overnight for best flavor).
Preheat your oven to 400°F (200°C).
On a large sheet pan, spread the sliced bell peppers and onion in a single layer. Drizzle with olive oil, and season with salt and pepper.
Place the marinated chicken thighs on top of the vegetables on the sheet pan, skin-side up. Reserve excess marinade.
Bake in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is nicely browned and crispy.
During the last 5-10 minutes of cooking, brush any reserved marinade over the chicken for extra flavor.
Once cooked, remove from the oven and let it rest for a few minutes before garnishing with fresh cilantro and serving with lemon wedges.

Notes

Marinate the chicken overnight for best flavor.

Keyword chicken, easy meal, sheet pan, tandoori