Creating Sheet Pan Indian Chicken and Veggies is straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Marinade: In a large bowl, mix olive oil, yogurt, garam masala, curry powder, turmeric, cumin, paprika, garlic, ginger, salt, and pepper.
3. Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes. If you’re short on time, you can skip this step or marinate for a shorter period.
4. Prepare the Vegetables: While the chicken marinates, chop the vegetables into bite-sized pieces and place them on a large sheet pan.
5. Combine Ingredients: After marinating, place the chicken thighs on the sheet pan with the vegetables. Drizzle any remaining marinade over the veggies.
6. Roast in the Oven: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Check for Doneness: Ensure the chicken reaches an internal temperature of 165°F (75°C) for safety.
8. Garnish and Serve: Once cooked, remove the sheet pan from the oven, garnish with fresh cilantro if desired, and let it rest for a few minutes before serving.

These steps will guide you in creating this incredible dish effortlessly.