Sheet-Pan Malai Chicken and Potatoes

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Arrange the oven rack in the center of the oven and heat to 425 degrees.

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Start the chicken and potatoes: As the oven heats, halve potatoes lengthwise (quarter and cut any larger ones). Halve the onion lengthwise and cut each half into quarters. Transfer potatoes and onion to a sheet pan, add the ghee and season with 1½ teaspoons salt. Transfer to the preheated oven, and roast for 10 minutes while you prepare the marinade.

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Make the marinade: Using a blender, mini food processor or immersion blender, combine the yogurt, cilantro, garlic, ginger, chiles ghee, garam masala and 1½ teaspoons salt. Blend until the mixture is mostly smooth. If needed, add a tablespoon of water to help the blender along. Transfer the marinade to a medium bowl or resealable bag, and add the chicken. Massage marinade into chicken and let marinate while the potatoes cook (see Tip).

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When the vegetables have roasted for 10 minutes, remove the pan from the oven and nestle chicken on top, skin side up, scraping any excess marinade from the chicken skin onto the vegetables. Return sheet pan to the oven and adjust heat to 450 degrees. Roast until the chicken and potatoes are cooked through and the chicken skin is browned and crisp, 30 to 35 minutes. (If the potatoes aren’t fork-tender yet, remove the chicken from the pan and continue to roast the potatoes for another 5 to 10 minutes.)

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Carefully transfer the chicken to a plate, leaving the vegetables in the pan. Add the lemon juice, cream and 3 tablespoons hot water to the sheet pan and toss with a metal spatula, carefully scraping up any browned bits, until the potatoes are coated in sauce. Transfer chicken back over top and serve immediately, garnished with more cilantro if you like.