Sheet-Pan Tandoori-Style Chicken Thighs

Instructions:

In a bowl, whisk together the yogurt, ginger, garlic, paprika, garam marsala, ground cumin, turmeric, 1 1/2 teaspoons salt, and 4 tablespoons oil. Add to a large Ziplock bag with the chicken thighs and give it a quick massage to coat the meat. Refrigerate for at least 30 minutes or up to overnight.

Preheat the oven to 350 degrees.

On a large, rimmed sheet pan, toss the bell peppers and onion with the remaining 2 tablespoons oil and the cumin seeds. Spread everything out in a single layer. Nestle the chicken thighs in between the vegetables. Use two sheet pans if necessary to avoid crowding the pan too much.

Bake for 20 - 25 minutes, or until the chicken registers 160 degrees, rotating the pans halfway through if you are using more than one. Turn on the broiler and remove the bottom pan from the oven. Broil for 2 to 5 minutes or until the chicken and vegetables start to get char marks on the edges. Stir the veggies, flip the chicken, and broil for 2 to 5 more minutes. Repeat with the second tray if using. Serve immediately with steamed rice or bread, spooning any pan juice over the chicken as sauce.