Sheet Pan Tandoori-Style Chicken with Chickpeas

Sheet Pan Tandoori-Style Chicken with Chickpeas

This modern adaptation of an Indian classic is not only easy to put together but it can also be ready to serve in 45 minutes. For extra flavor you can marinate the chicken overnight.

45 mins total time

20 mins active time


Serves 4



  • ⅓ cup (3½ oz) tandoori paste
  • ⅔ cup (5½ oz) plain Greek-style yogurt
  • 1 tsp kosher salt


  • 2.2 lb boneless and skinless chicken thighs

    fat trimmed

  • 15½ oz can chickpeas

    drained and rinsed

  • 1 tbsp vegetable oil
  • Steamed basmati rice

    to serve

  • Naan bread

    to serve (optional)

For the raita:

  • ⅔ cup (5½ oz) plain Greek-style yogurt
  • 1 clove garlic


  • ¼ tsp finely grated ginger
  • 2 tbsp chopped cilantro
  • 1 tbsp chopped mint
  • ½ tsp kosher salt
  • 1 tbsp fresh lime juice
  • ½ Persian cucumber


  • 1Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 2Place the tandoori paste, yogurt and ½ teaspoon salt in a large bowl and stir to combine. Add the chicken and turn to coat.
    Tip: Chicken can be marinated in the refrigerator overnight to enhance the flavor.
  • 3Place the chicken evenly spaced apart in the roasting pan. Reserve the bowl.
  • 4Place the chickpeas in the reserved bowl, add the oil and remaining salt and toss to coat. Add to the pan.
  • 5Once preheated, place the pan in the oven and start Autopilot. Meanwhile, make the raita.
  • 6Place all the ingredients listed below in a bowl and whisk to combine.
  • 7Finely grate the cucumber into a clean cloth in a bowl. Squeeze out and discard the excess liquid. Add to the raita and stir to combine. Set aside.
  • 8To test if the chicken is ready, insert a meat thermometer into the thickest part, it should read a minimum of 167°F. If not, give it a bit more.
  • 9Serve the chicken with the raita, steamed basmati rice and naan bread.