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Crispy Sheet Pan Tandoori Chicken Thighs

crispy sheet pan tandoori chicken thighs - featured image
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An easy and flavorful Indian-inspired dinner featuring crispy, juicy chicken thighs roasted on a sheet pan with a cooling yogurt raita.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 lbs / 1.4 kg)
  • 1 cup (240 ml) plain full-fat yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon kosher or sea salt
  • 2 tablespoons vegetable or mustard oil
  • Fresh chopped cilantro (optional, for garnish)
  • For the raita:
  • 1 cup (240 ml) plain yogurt
  • 1/2 cup finely diced or grated cucumber (drained)
  • 1 tablespoon fresh mint leaves, chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cumin
  • Salt to taste

Instructions

  1. Prepare the marinade: In a large mixing bowl, whisk together 1 cup plain yogurt, 2 tablespoons lemon juice, garlic and ginger paste, ground cumin, coriander, smoked paprika, turmeric, garam masala, red chili powder, salt, and oil until smooth and fragrant.
  2. Pat chicken thighs dry with paper towels. Add them to the marinade and rub all over, including under the skin where possible. Cover and refrigerate for at least 30 minutes, up to 4 hours.
  3. Preheat oven to 425°F (220°C) and position rack in the middle.
  4. Line a rimmed baking sheet with foil or leave bare. Arrange chicken thighs skin-side up, spaced evenly. Spoon any excess marinade over the chicken.
  5. Roast chicken for 25-30 minutes until skin is crisp and internal temperature reaches 165°F (74°C). If skin is not crispy enough, broil for 1-2 minutes watching closely.
  6. While chicken roasts, prepare raita by mixing yogurt, cucumber, mint, lemon juice, cumin, and salt. Chill until serving.
  7. Let chicken rest for 5 minutes after roasting. Garnish with cilantro and serve with raita.

Notes

Pat chicken dry before marinating for extra crispy skin. Do not overcrowd the pan to avoid soggy skin. Use a thermometer to ensure chicken reaches 165°F (74°C). Broil at the end if needed for crispier edges. Raita can be made ahead and stirred before serving. For dairy-free, substitute yogurt with coconut or almond yogurt.

Nutrition

Keywords: tandoori chicken, sheet pan chicken, Indian dinner, crispy chicken thighs, easy chicken recipe, yogurt marinade, raita, weeknight dinner

Find it online: https://lucydishes.com/crispy-sheet-pan-tandoori-chicken-thighs-recipe-easy-perfect-indian-dinner/