Baked Tandoori Chicken and Veggies (or Tandoori Tofu) Recipe
Baked Tandoori Chicken (or Tofu) with 'clean out your fridge' veggies. Serve over basmati rice, with Cucumber Raita and Indian Naan Bread.
How to Make the Best Baked Tandoori Chicken and Veggies (or Tandoori Tofu)
This Baked Tandoori Chicken and Veggies is the ultimate sheet pan dinner that brings the bold, aromatic flavors of Indian cuisine right to your home kitchen. The yogurt-based marinade creates incredibly tender chicken (or tofu) with that signature tandoori flavor—fragrant with cumin, coriander, garam masala, and just a touch of heat from the cayenne.
What makes this recipe truly special is its versatility. It’s designed as a “clean out your fridge” meal, meaning you can use whatever vegetables you have on hand. Root vegetables like carrots, sweet potatoes, and parsnips caramelize beautifully, while cauliflower and peppers add wonderful texture and color. The vegetables roast alongside the protein, soaking up all those delicious spiced juices.
Whether you’re cooking for meat-lovers or serving a vegan crowd with the tofu option, this dish delivers restaurant-quality results with minimal effort. Just blend the marinade, prep your veggies, and let the oven do the work. Serve it over fluffy basmati rice with a cooling cucumber raita and warm naan bread for an authentic Indian feast.
Baked Tandoori Chicken and Veggies (or Tandoori Tofu)
Baked Tandoori Chicken (or Tofu) with 'clean out your fridge' veggies. Serve over basmati rice, with Cucumber Raita and Indian Naan Bread.
Ingredients
Tandoori Marinade
Chicken and Vegetables
Instructions
Prepare the Marinade
- Preheat oven to 425°F.
- Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside for basting.
- Place chicken or tofu in a bowl (if using both, use separate bowls) and pour remaining marinade over top. Set aside.
Prepare and Bake
- Cut veggies to roughly ½ inch thickness and place on a parchment-lined sheet pan. You want them fairly similar in thickness so they cook in about the same amount of time.
- Toss veggies with olive oil, salt, and pepper and spread out evenly.
- Place marinated chicken or tofu over the veggies, spooning a couple teaspoons of the marinade over the veggies if you like. Go light.
- Bake 25 minutes in the middle of the oven.
- Baste the chicken and tofu with a little more of the remaining marinade. Bake 10-12 more minutes or until chicken is done and veggies are tender.
Notes
- This recipe works great as a 'clean out your fridge' meal—use whatever vegetables you have on hand.
- For a vegan version, substitute the yogurt with coconut yogurt and use firm tofu instead of chicken.
- Serve over basmati rice with Cucumber Raita and warm Naan bread for a complete meal.
