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Sheet-Pan Roasted Tandoori Chicken Recipe

Sheet-Pan Roasted Tandoori Chicken

This Tandoori Chicken recipe is oh-so simple. It’s made using a lot of ingredients you might even have on hand right now.

Let me break the ingredients of this Tandoori Chicken recipe down for you…

You’ll need chicken, Greek yogurt, Tandoori chutney, green onion, and a few ‘fixins to serve. I like sliced red onion, (charred) lemon, sliced cucumbers, roasted potatoes or cauliflower, fresh cilantro, warmed naan bread, and extra Greek yogurt & Tandoori chutney for dipping, because yum.

You *could* use any Tandoori chutney in this recipe, but trust me: the Tandoori Chutney from Salt Spring Kitchen Co is a jar of cozy yumminess you’re gonna want to have in the fridge this year. Loaded with tomatoes, mangoes, brown sugar, white sugar, apple cider vinegar, onions, jalapeños, raisins, lemon juice, ginger, mustard seeds, and Tandoori spice, it’s like a hug for your mouth.

Tuck in, kids. Rest. Love your body. And eat whatever and whenever you need to. Including this Sheet-Pan Roasted Tandoori Chicken. Be good to yourselves, and each other. Happy new year.

Sheet-pan tandoori chicken recipe

Sheet-Pan Roasted Tandoori Chicken Recipe

Prep Time 10 mins
Cook Time 45 mins
Resting Time 12 hrs
Total Time 12 hrs 55 mins
Servings 4


  • 3 tbsp Salt Spring Kitchen Co Tandoori Chutney
  • ½ cup plain Greek yogurt
  • ¼ cup chopped green onion
  • 4 pcs chicken bone-in + skin removed (breast or thigh)
  • Coarse sea salt & fresh cracked black pepper


  • In a non-reactive bowl, combine Tandoori chutney, Greek yogurt, green onion, 2 tsp of salt, and 1 tsp of cracked black pepper. Mix to combine. Add the chicken and turn to coat. Cover, place in the fridge, and let sit in the marinade for 12-24 hours. Remove from the the fridge about an hour or so before you're ready to cook.
  • Pre-heat your oven to 400 degrees F and line a rimmed baking sheet or casserole dish with aluminum foil. Remove the chicken from the marinade, scraping off any excess; discard the marinade. Season the chicken with additional salt and pepper. Set the chicken breast side up in the prepared pan.
  • Bake for 40-50 minutes, or until chicken is cooked through and your meat thermometer reads 165 degrees F. If you find the tops start to char a little too much after about 30-40 minutes, simply cover with additional tinfoil to prevent further browning. Transfer the chicken to a carving board, cover with a foil tent, and let rest for 10 minutes before serving.
  • Serve with your choice of sides and good company (even if that's only your own - you're a badass.)


Roasted chicken thighs
A word on chicken: I originally made this recipe and shot it with bone-in whole chicken legs. I have since revised it using chicken breasts, or doubled the number of pieces of meat for thighs, because whole chicken legs were a bitch to eat. Feel free to use the cut you prefer, just get it with the bone-in for better flavour and moisture.
Sheet-Pan Roasted Tandoori Chicken
To char lemons, if desired: drizzle 2 tbsp olive oil into a frying pan over medium-high heat. When hot but not smoking, place quartered lemons in oil. Sear for 2-3 minutes until blackened. Flip, cook a further two minutes. Searing lemons warms and loosens the juices and adds a delightful texture to the plate.
Keyword Roasted Chicken, Tandoori, Tandoori Chicken

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