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Tandoori Chicken and Vegetable Sheet-Pan Supper

By Tracy Pollan, Dana Pollan, Lori Pollan, and Corky Pollan

4.5

(26)

Whole roasted chicken legs nestled on a sheet pan with broccoli red onion and potatoes.
Photo by Nicole Franzen

Tandoori chicken gets its name from the vessel in which it’s cooked: the tandoor, a traditional clay oven used to cook foods at a very high heat. Although we don’t have a tandoor, we have devised a method to prepare this Indian dish at home. The longer you marinate the chicken and potatoes, the more intense the flavor. But we have found that even after only 30 minutes of marinating, the dish is infused with plenty of flavor.

Cooks' Note

Editor’s note: This recipe has been updated as a part of our archive repair project.

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