Having an easy sheet pan dinner in the weeknight cooking rotation is always a good call. This one is one of my favorites so far with a great Indian flavor and veggies cooked to a perfect level of doneness. Smitten Kitchen does it again with this recipe! And if you're lucky enough to have leftovers it's even better the next day.
Recipe from Smitten KitchenFor the Chicken:
1 3/4" piece of ginger, peeled and minced
4 cloves garlic, minced
1 jalapeno (or green chili of choice), seeded and minced
1/2 cup whole milk yogurt
1 teaspoon salt
1/2 teaspoon cayenne pepper of chili powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
3/4 teaspoon sugar
1 teaspoon paprika
1 teaspoon garam masala
2 pounds chicken thighs or halved chicken breasts (all bone-in, skin-on)
For the Veggies:
3 tablespoons olive oil
1 1/4 pound Yukon Gold potatoes, cut in to 3/4" pieces (peeling is optional)
1 3/4 pound cauliflowers (or 1 small head), cut in to 3/4" florets
1/2 teaspoon kosher salt
1/2 teaspoon cumin seeds
Optional Garnishes:
Chopped Cilantro, Parsley and/or Mint
Dollop of yogurt
Salt
Lemon Wedges
In a bowl, combine the ginger, garlic, jalapeno, yogurt and spices in a bowl. Once mixed, add in the chicken, making sure all pieces of the chicken are evenly covered in the marinade. Allow to marinate for at least 15 minutes, or cover and marinate overnight in your fridge.
When ready to cook, preheat your oven to 425F. Line a baking sheet with foil and coat with 1 tablespoon of oil. Add the potatoes, cauliflower and cumin to the sheet. Pour over the last 2 tablespoons of oil and toss the veggies to coat evenly.
Remove the chicken from the marinade, leaving behind the extra marinade. Make room between the veggies and place down each chicken piece. Roast from 20 minutes. Remove from oven and toss veggies. Return to over and cook another 10-20 minutes, until chicken and veggies are cooked through.
Once cooked, top with any garnishes you might be using and serve directly from the sheet pan for less dishes.
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