This recipe is based on a recipe with the same name from the Skinnytaste One and Done Cookbook, I’ve made a few slight modifications to suit my taste. Our entire family loved this and everyone had seconds. I did a happy dance on the inside when my kids ate seconds of these cooked carrots (a vegetable they only liked raw previously).
To make this #dinnerdoneby9am I marinade the chicken in the morning, make the yogurt sauce, and cut the carrots and cauliflower. Then I refrigerate everything all day long, toss the vegetables with the spiced oil and roast everything just before serving.
For the chicken:
-1/4 cup plain Greek yogurt
-2 tablespoons fresh lemon juice
-3 cloves garlic, minced
-1″ knob ginger, peeled and minced
-2 teaspoons garam masala
-1/4 teaspoon turmeric
-1/4 teaspoon cayenne pepper
-1/4 teaspoon smoked paprika
-1 teaspoon sea salt
-1 3/4 pounds boneless skinless chicken thighs, trimmed of fat
Olive oil spray
For the Vegetables:
-1 pound rainbow carrots , halved and cut lengthwise, then cut into 2-inch pieces
-1 head cauliflower, chopped into large bite-sized pieces
-4 tablespoons olive oil
-1 teaspoon garam masala
-1 teaspoon sea salt
-Freshly ground black pepper
For the Yogurt Sauce:
-1 cup Greek yogurt
-2 teaspoons fresh lemon juice
-1 clove garlic, minced
-2 tablespoons chopped cilantro
-1/2 teaspoon sea salt
To cook the Chicken:
In a small bowl, combine the yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cayenne, smoked paprika, and salt. Place the chicken thighs in a gallon freezer bag with the marinade and refrigerate for at least 1 hour, up to overnight.
When ready to cook, adjust an oven rack in the center and another 4-6 inches from the broiler. Preheat the oven to 425°F. Spray a large rimmed sheet pan with oil.
To cook the Vegtables:
In a large bowl, stir together olive oil, garam masala, salt and pepper. Add the carrots and cauliflower, stirring to coat. Spread the vegetables onto the pan. Remove the chicken from the marinade, scrape off the excess, and nestle the chicken thighs in with the vegetables. Lightly spray with oil.
Roast on the center rack until the vegetables are tender and the chicken is cooked through, about 30 minutes.
To make the yogurt sauce:
While everything cooks, in a small bowl, stir together the yogurt, lemon juice, garlic, cilantro, and salt.
After the chicken and vegetables have finished cooking, switch the oven to broil. Move the pan to the higher rack and broil until the chicken and vegetable are slightly charred, about 3-5 minutes. Serve with yogurt sauce on the side and sprinkled with fresh cilantro, if desired.
