Personal Shopper

• 1.75 inch fresh ginger
• 4 clove garlic
• 1 piece fresh green chili
• 0.5 cup wholemilk yogurt
• 1 teaspoon kosher salt
• 0.5 teaspoon chili powder or cayenne
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.75 teaspoon granulated sugar
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 2 pound chicken thighs or drumsticks or halved chicken breasts skinon bonein
• 3 tablespoon olive oil
• 1.25 pound yukon gold potatoes
• 1.75 pound cauliflower
• 0.5 teaspoon kosher salt for vegetables
• 0.5 teaspoon cumin seeds
• slice red onion
• piece lemon wedges
• salt
• yogurt for dollops
• tablespoon cilantro
• tablespoon parsley
• tablespoon mint

Steps

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.
2. Let marinate for 15 minutes or up to a day in the fridge.
3. When ready to cook, heat oven to 425°F (218°C).
4. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon olive oil.
5. Add potatoes, cauliflower, 1/2 teaspoon salt, cumin seeds and remaining 2 tablespoons olive oil; toss with your hands until evenly coated.
6. Remove chicken from marinade and leave excess marinade behind.
7. Make spaces in the vegetables for chicken pieces across the pan.
8. Roast in the oven for 20 minutes.
9. Toss the potatoes and cauliflower to ensure even cooking, return pan to the oven and roast 10 to 20 minutes more (30 to 40 minutes total) until chicken and vegetables are cooked through.
10. While it roasts, if desired, separate red onion into rings and toss with a squeeze of lemon juice and a pinch of salt; set aside to pickle briefly.
11. When chicken and vegetables are cooked, top with garnishes of your choice (dollops of yogurt, herbs, pickled onion rings) and serve right in the pan.