Tandoori Sheet Pan Chicken

I do not know why but I feel like I am going to enter a sheet pan chicken phase of my life. This is a bit shocking, in that I really do not cook chicken, or much in the meat category. I am a strictly vegetable kind of cook, but the pandemic has seen me soing all sorts of things in the kitchen that I don't ordinarily do, which is a good thing. This recipe comes from Melissa Clark, who really does a great job with chicken. ½ cup plain yogurt ¼ cup fresh cilantro leaves 2 tablespoons freshly squeezed lime juice 1 tablespoon ground cumin 1 teaspoon kosher salt 1 teaspoon ground coriander ½ teaspoon freshly ground black pepper ¼ teaspoon ground cardamom ⅛ teaspoon cayenne pepper 1 small onion, peeled and cut into chunks 1 jalapeño, stemmed, and seeded if desired 1 inch-long piece gingerroot, peeled and sliced into coins 2 garlic cloves, peeled 4 pounds skinless chicken drumsticks and thighs, rinsed and patted dry Vegetable oil, for brushing Lime wedges, for garnish For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth. With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight. Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.