1 chili fresh green chili I used a jalapeno, seeded and minced
1/2 cup yogurt whole-milk
1 tsp kosher salt
1/2 tsp chili powder or cayenne, or adjusted to taste. I used 1/4 tsp
1/2 tsp ground turmeric
1/2 tsp ground cumin
3/4 tsp granulated sugar
1 tsp paprika
1 tsp garam masala
2 pounds chicken thighs, drumsticks or halved chicken breasts all skin-on, bone-in
3 tbsp olive oil
1 1 1/4 pounds Yukon Gold potatoes (about 4 medium), peeled if desired, cut into 3/4-inch chunks
1 3/4 pounds cauliflower (1 small or half a very large head), cut into 3/4-inch-wide florets
1/2 tsp kosher salt
1/2 tsp cumin seeds
A few thin slices of red onion
Lemon wedges
Salt
Dollops of yogurt
A few tablespoons roughly chopped cilantro, parsley or mint, or a mix thereof
Equipment
freezer bag, bowl or container
oven
half-sheet (13×18-inch)
foil
Directions
Combine ginger, garlic, fresh chili, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.
When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with your hands until evenly coated.
Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through.
While it roasts, if you’d like to use the lightly pickled onion rings that we did on top (optional), separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed.
When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs, and scattered the above onion rings all over. Serve right in the pan.