I love a little spice and this has an abundance of it. The clean up is a breeze, so sit back and enjoy your dinner.

Chicken Ingredients

1 3/4-inch piece of ginger, peeled and minced (or you could finely zest them which is my favorite way to do it)
4 cloves of garlic, minced or pressed (or you could finely zest them and toss the unzestables pieces in the bowl as chunks)
1 fresh green chili

(I used a habanero...but recommend only using 1/2 of one!), seeded and minced - Make sure you scrub your hands after or you'll accidentally pepper yourself like I did! If you don't have a fresh chili use 1 Tbsp red pepper flakes

1/2 cup whole-milk yogurt
1 teaspoon kosher salt
1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
2 pounds chicken thighs, drumsticks or halved chicken breasts (You can do skin-on, bone-in or boneless skinless like I did)

Veggie Ingredients

3 tablespoons olive oil
1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks
1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
1 medium onion sliced
1/2 teaspoon kosher salt
1/2 - 1 1/2 teaspoons cumin (amount depends on how strong you want the flavor)

Directions

1. 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.

   

2. 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. Or use an extra large lasagna pan with a spray of cooking oil.

3. Add potatoes, cauliflower, onion, salt, cumin and remaining 2 tablespoons olive oil and toss together with you hands until evenly coated. If you're like me and want a bit more cumin on your veggies, I say go for it!

   

4. Remove chicken from marinade, do not leave excess behind make sure you dolip the extra marinate over the chicken pieces. Make spaces in the vegetables for chicken parts throughout the pan.

   

5. 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.

6. When chicken and vegetables are cooked, top with garnishes of your choice - we used dollops of yogurt and served with a side of jasmine rice, Naan Bread" and a glass of milk since I was a bit heavy on the pepper!

Serve with

• Naan Bread"
• Scoop of plain yogurt
• Jasmine rice (you can add a few pieces of saffron or lemongrass and garlic while its cooking for an extra special rice...aka Pricey Rice)

Inspired by

• Smitten Kitchen