Sheet pan Indian chicken and veggies features a bold, warm spice blend that coats the chicken, potatoes and vegetables, which are roasted until cooked, tender and browned. This easy, flavorful dinner is great any night of the week!

Sheet pan dinners are a life saver in my house.

This southwest sheet pan chicken and veggies is a go-to (plus it has lots of ways you can serve it and all kinds of fun toppings) and of course we love sheet pan chicken fajitas.

And in the fall, I also adore this sheet pan harvest chicken and vegetables.

And year-round, this sheet pan honey mustard chicken with potatoes and broccoli is a family favorite.

Or if you’re looking for something a little different, check out sheet pan Mediterranean chicken or sheet pan turkey sausages.

No dinner dilemmas here!

Today, it’s a different take with this sheet pan Indian chicken and veggies.

Chicken pieces, potatoes and vegetables are coated in a bold, warm spice mixture then roasted in the oven in stages so everything gets perfectly cooked, tender and browned.

The flavors are incredible and so well balanced.

We’ve also got a simple yogurt sauce that’s delicious paired with the chicken for serving – and also the veggies if you love it as much as I do.

It offers a nice cooling balance to the bold spice mixture.

Plus, with a sheet pan dinner, everything is hot and ready at the same time! No coordinating of different pots and pans and times needed. It’s sometimes hard to do math at the end of the day. 😂

Instead, dinner is waiting for you, and oh wow, does it smell so enticing with all those gorgeous spices!

Real quick though, a disclaimer: This is far from any sort of a traditional Indian dinner. I’m definitely aware of that and not trying to pass this off as anything authentic to Indian cuisine.

(I had two roommates in college, one Indian and one half Indian, half American and I’m sure their mothers would not recognize this dish. 😂)

It’s simply a delicious dinner with Indian flair and Indian flavors.

Alright, now that that is settled, let’s get to cooking.

I’ve got a few notes and substitutions coming up below on making Indian sheet pan chicken. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making sheet pan Indian chicken:

• Chicken: I prefer using a mix of chicken breasts and thighs here. The thighs stay juicier, but my family is partial to breasts, so we do both.
• Potatoes: Yukon potatoes are my go-to, but red potatoes or another small potato would work here, too.
• Red onion: This should be sliced not too thick that it doesn’t get cooked through in 15-20 minutes and not too thin that it burns on the sheet pan. You want medium size wedges.
• Garam masala: We don’t do a ton of Indian cooking, but this flavor-packed spice is still a staple in my pantry. If you don’t have any, you could try substituting curry powder, though it’ll shift the flavor a bit.

Pro tip: Two sheet pans is key. As is the aluminum foil “border.”

One sheet pan is for the chicken and potatoes, which take the longest to cook. The chicken is placed on an aluminum foil that’s crimped on the sides so any juices and liquids released stay with the chicken. That way, your potatoes won’t get soggy and steamed instead of roasted.

Then the broccoli, cauliflower and red onion roast separately, since they don’t take as long. This way, too, everything can be evenly spread out so the vegetables roast and get browned and crispy bits instead of being crowded and just steaming.

Also, about serving this…

Yogurt sauce: This is optional for serving with the chicken and vegetables. (I personally dip my entire plate in it!) It especially helps add flavor and juiciness to the chicken if you are using breasts only. You can skip it if you prefer.

Quick note on using other vegetables…

You can absolutely swap out the veggies in the recipe for some of your favorites. Just be sure to know how long to roast them and start them at the appropriate time.

Harder, root vegetables should cook the entire time, whereas more delicate vegetables can go in later with the second sheet pan.

I’ve thrown some carrots in with the potatoes before and they worked great.

Green peas, even frozen ones, would be a great pairing here, too. You could toss those on a hot sheet pan with some olive oil and extra seasoning for just the last couple of minutes of roasting time.

Whether for a busy weeknight when you want to fix it and forget it, or for a special dinner when you want some amped up flavor, I hope you give this Indian sheet pan chicken recipe a try.

I think you will love the warm, bold flavor as much as we do.

Enjoy!

XO,

Kathryn

Yield: 4 servings

Sheet Pan Indian Chicken & Veggies

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Sheet pan Indian chicken and veggies features a bold, warm spice blend that coats the chicken, potatoes and vegetables, which are roasted until cooked, tender and browned. This easy, flavorful dinner is great any night of the week!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 1/2 lbs. boneless, skinless chicken breasts or thighs (or a mix)
• 3-4 medium Yukon potatoes, chopped
• 1 small head broccoli, cut into small florets
• 1 small head cauliflower, cut into small florets
• 1 small red onion, sliced (or use 1/2 of a large onion)
• 2 tablespoons extra-virgin olive oil, divided

For the spice blend:

• 2 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon ginger
• 1/8 teaspoon cayenne

For the yogurt sauce (optional)

• 2/3 cup plain, nonfat Greek yogurt (or use 2% or 5%)
• Chopped fresh parsley or cilantro
• Squeeze of fresh lemon juice

Instructions

1. Preheat the oven to 425. Set out two baking sheets. Line half of one baking sheet with aluminum foil and crimp up the sides. (This is so the chicken doesn’t leak juices onto the rest of the pan and make the potatoes soggy).
2. Combine the spice blend in a small bowl and stir well.
3. Drizzle the chicken with 1/2 tablespoon olive oil on both sides then season with about two teaspoons of the spice blend, to evenly coat all sides of the chicken. Place the chicken on the aluminum foil on one of the baking sheets.
4. Place the potatoes on the other half of the baking sheet as the chicken. Season with 1/2 tablespoon of olive oil and season well with 1 1/2 to 2 teaspoons of the seasoning blend.
5. Cook the chicken and potatoes at 425 for 20 minutes.
6. Meanwhile, place the broccoli, cauliflower and red onion on the second baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and season well with the remaining spice blend. Spread in an even layer.
7. After 20 minutes, add the broccoli and cauliflower sheet pan to the oven and cook everything for another 15-20 minutes, until the chicken is cooked through and the vegetables are tender and browned.
8. Meanwhile, make the yogurt sauce. Combine the yogurt, some chopped fresh parsley or cilantro and a squeeze of lemon juice in a small bowl and stir until combined. 
9. Serve the chicken and vegetables with yogurt sauce on the side for dipping (or drizzled over the whole plate, if you prefer).

Notes

Chicken: I prefer using a mix of chicken breasts and thighs here. The thighs stay juicier, but my family is partial to breasts, so we do both.

Potatoes: Yukon potatoes are my go-to, but red potatoes or another small potato would work here, too.

Red onion: This should be sliced not too thick that it doesn’t get cooked through in 15-20 minutes and not too thin that it burns on the sheet pan. You want medium size wedges. 

Garam masala: We don’t do a ton of Indian cooking, but this flavor-packed spice is still a staple in my pantry. If you don’t have any, you could try substituting curry powder, though it’ll shift the flavor a bit.

Other veggies: You can absolutely swap out the veggies in the recipe for some of your favorites. Just be sure to know how long to roast them and start them at the appropriate time. Harder, root vegetables should cook the entire time, whereas more delicate vegetables can go in later with the second sheet pan. I’ve thrown some carrots in with the potatoes before and they worked great. Green peas, even frozen ones, would be a great pairing here, too. You could toss those on a hot sheet pan with some olive oil and extra seasoning for just the last couple of minutes of roasting time.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 651Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 188mgSodium: 557mgCarbohydrates: 51gFiber: 8gSugar: 7gProtein: 72g