Tandoori Chicken and Cauliflower Sheet Pan Dinner

Ingredients

• 1 1/2 cups plain whole-milk yogurt
• 3 tablespoons tandoori masala spice blend
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 2 1/2 pounds bone-in, skin-on chicken thighs
• 1 head cauliflower, cut into florets
• 2 tablespoons melted butter
• 1 lemon, cut into wedges
• 2 tablespoons fresh cilantro, chopped

Method

1. 1

   In a large bowl, whisk together the yogurt, tandoori masala, lemon juice, oil, garlic, ginger, salt, and cayenne.

2. 2

   Score the chicken thighs with a few shallow cuts, then add them to the marinade, tossing to coat completely. Cover and refrigerate for at least 3 hours, or up to overnight.

3. 3

   Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 450°F and line a 9x13-inch sheet pan with foil.

   20:00 · chicken rests at room temp
4. 4

   Toss the cauliflower florets with melted butter and a pinch of salt, then spread them over one side of the prepared sheet pan.

5. 5

   Arrange the marinated chicken thighs skin-side up on the other side of the sheet pan, letting excess marinade cling to the pieces.

6. 6

   Roast until the chicken is deeply browned at the edges, the cauliflower is tender and charred, and a thermometer inserted into the thickest part of the chicken reads 165°F, 35 to 40 minutes.

   35:00 · roast chicken and cauliflower
7. 7

   Switch the oven to broil and broil for 2 to 3 minutes to deepen the char on the chicken skin and cauliflower edges, watching closely to prevent burning.

   2:00 · broil to char
8. 8

   Let the chicken rest on the pan for 5 minutes, then sprinkle everything with cilantro and serve with lemon wedges.

   5:00 · rest before serving