Tandoori-Inspired Chicken and Cauliflower Traybake

Step 1

In a large bowl, whisk together ½ cup yogurt, 2 tablespoons oil, the ginger, paprika, garam masala, 2½ teaspoons salt and ¼ teaspoon pepper. Measure 2 tablespoons of the mixture into a small bowl and stir in the remaining ½ cup yogurt; cover and refrigerate until ready to serve.

Step 2

Using a sharp knife, cut parallel slashes, spaced about 1 inch apart, in the skin side of each piece of chicken, cutting all the way to the bone. Add the chicken to the yogurt mixture in the large bowl and turn to coat, rubbing the yogurt into the slashes. Transfer the chicken skin-side up to the center of a rimmed baking sheet, arranging the pieces in a single layer; let stand at room temperature for about 30 minutes; wipe out the bowl.

Step 3

In the same bowl, toss the cauliflower with the remaining 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper. Transfer to the baking sheet in an even layer around the chicken. Let stand at room temperature while the oven heats.

Step 4

Heat the oven to 475°F with a rack in the middle position. Roast until the thickest part of the largest thigh or leg quarter reaches 175°F, 30 to 35 minutes. Transfer the chicken and cauliflower to a platter and serve with the yogurt sauce.

Step 5

Optional garnish: Chopped fresh cilantro OR lemon wedges OR both