Sheet-Pan Tandoori Chicken
Juicy chicken thighs coated in a vibrant yogurt-spice marinade and roasted until charred and tender. Ready in under 30 minutes with minimal prep.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 4 thighs (about 1.25 lbs) boneless, skinless chicken thighs
- ½ cup plain yogurt
- 2 teaspoons garam masala
- 1 teaspoon smoked paprika
- 3 cloves garlic, minced
- 2 tablespoons lime juice
Instructions
- 1
Set the oven to 450°F and wait for the indicator light or beep to signal it has finished preheating, about 10 minutes.
- 2
Pat the chicken thighs dry on both sides with paper towels to remove any surface moisture, so they brown better.
- 3
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 4
In a small bowl, whisk together the yogurt, garam masala, smoked paprika, minced garlic, and lime juice until smooth and evenly colored.
- 5
Place the chicken thighs on a sheet pan in a single layer, then spread the yogurt mixture evenly over the top and underside of each thigh, coating all surfaces.
- 6
Slide the sheet pan into the preheated oven and roast for 15 minutes until the chicken is cooked through and the edges are charred and dark brown.
- 7
Remove the sheet pan from the oven using oven mitts and place it on a heat-safe surface; let the chicken rest for 2 minutes before serving.
Tools you’ll need
- oven
- sheet pan (18-by-13-inch)
- paper towels
- cutting board
- knife
- small bowl
- whisk
- oven mitts
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