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Sheet-Pan Tandoori Chicken Thighs

Name: Sheet-Pan Tandoori Chicken Thighs
Prep time: 24 min
Total time: 1 h 29 min
Cuisine: Indian
Ingredients: boneless chicken — 907 g; plain yogurt — 237 g; lemon juice — 44 g; garlic — 12 g; ginger — 15 g; vegetable oil — 27 g; smoked paprika — 10 g; cayenne pepper — 5 g; cumin — 5 g; coriander — 1 g; garam masala — 5 g; turmeric — 3 g; salt — 7 g; red onion — 110 g; red bell pepper — 100 g; lemon — 65 g

Sheet-Pan Tandoori Chicken Thighs reads citrus 6.8, sourness 6.5 and fruity 4.7 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.7 / 10
Sweet & Fruity — 5.6 / 10
Sour & Bright — 8.8 / 10
Bitter & Earthy — 3.5 / 10
Rich & Fat — 4.2 / 10
Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Citrus 6.8 · Sourness 6.5 · Fruity 4.7 · Umami 4.1 · Allium 3.9 · Salinity 3.9 · Richness 3.8 · Heat 3.2 · Warm Spice 3.1 · Sweetness 3.1 · Smoke 2.9 · Funk & Ferment 2.3 · Earthy 2.2 · Herbaceous 1.9 · Floral 1.6 · Bitterness 1.6 · Nutty 1.3

What's in it (16)

boneless chicken — 907 g
plain yogurt — 237 g
lemon juice — 44 g
garlic — 12 g
ginger — 15 g
vegetable oil — 27 g
smoked paprika — 10 g
cayenne pepper — 5 g
cumin — 5 g
coriander — 1 g
garam masala — 5 g
turmeric — 3 g
salt — 7 g
red onion — 110 g
red bell pepper — 100 g
lemon — 65 g

Time & effort: about 1 hr 29 min (24 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 111.2 kcal, 19.1 g protein, 2.3 g fat, 3.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Pat the chicken thighs dry, trim any excess fat, and cut larger thighs in half so all pieces are roughly the same size for even cooking.
In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, 2 tablespoons oil, smoked paprika, cayenne, cumin, coriander, garam masala, turmeric, and salt until smooth.
Add the chicken to the marinade and toss to coat every piece; cover and marinate in the refrigerator at least 1 hour, up to overnight for deeper flavor.
When ready to cook, arrange a rack in the top third of the oven and heat to 450°F. Brush a rimmed sheet pan with oil.
Toss the red onion and bell pepper with a drizzle of oil and a pinch of salt, then spread them over one half of the sheet pan.
Lift the chicken from the marinade, letting excess drip off, and arrange in a single layer on the other half of the pan, spaced so the pieces don't steam each other.
Roast until the chicken reaches an internal temperature of 165°F and the vegetables are tender, 20 to 22 minutes.
Switch the oven to broil and broil until the chicken edges are deeply charred in spots, 2 to 3 minutes, watching closely so it doesn't burn.
Let the chicken rest on the pan for 5 minutes, then squeeze fresh lemon wedges over everything and serve.

Dishes with a similar flavor shape

Grilled Chicken Tikka Skewers — Indian
Ground Turkey Shawarma Skillet — Middle Eastern
Grilled Peri-Peri Chicken — Portuguese
Chicken Shawarma Grain Bowls with Pickled Onions — Middle Eastern
Chicken Shawarma Rice Bowls with Garlic Sauce — Middle Eastern

Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.