One Pan Chicken Tikka

Food lately:

• The Wednesday farmers market is back. That means Tastebud pizza! It meant that I ate a leftover veggie burrito for breakfast in order to not waste the burrito but still have pizza for lunch. Priorities.
• Hat Yai. Hat Yai. Hat Yai. Southern Thai food is so good.
• I’m finally getting into this whole rotisserie chicken craze. Pollo Bravo and Chicken and Guns. Each different and so good. Pollo Bravo makes me miss Spain all over again. Tapas for days.
• Still obsessed with Tehuana Oaxaca Cuisine. The guys at this cart continually blow my mind with their specials — housemade chorizo and some spicy camarones? Yes please.
• Brunch at Ya Hala is pretty stellar. No wait. Interesting options. Fried chicken and cheesy couscous for breakfast. Enough said.

This one pan meal comes together as easy as a one pan meal should. The highlight of the whole thing is the marinade for the chicken. It is a deliciously spicy yogurt mixture that I left on the chicken for only the minimum amount recommended because I was impatient and hangry hungry. If I could have the foresight to leave it on overnight or at least since that morning because I imagine it would be that much better. Looking at it now, it’s not the prettiest thing I’ve made [beige!], but since when has that stopped me? We nearly ate the entire head of cauliflower in one sitting. Roasted cauliflower is so underrated, especially when it’s roasted in chicken fat and the residual marinade.

Inspiration: Smitten Kitchen

Ingredients

• 2lbs chicken pieces, bone in and skin on
• 2 inch piece of ginger, peeled and chopped
• 4 cloves of garlic
• 1-2 jalapenos, depending on spice preference [two!]
• 1/2 cup whole-milk yogurt
• 1 1/2 teaspoon salt
• 1 teaspoon cayenne
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 3/4 teaspoon sugar
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 3 tablespoons olive oil
• 1 1/4lbs Yukon Gold potatoes, cut into same-size chunks
• 1 3/4lbs cauliflower [basically one head], cut into florets
• 1/2 teaspoon cumin seeds

Preparation

Use a small food processor to mince the ginger, garlic, and jalapenos together. If that doesn’t exist in your world, feel free to mince. Mix this delicious mixture with the yogurt, 1 teaspoon of salt, cayenne, turmeric, cumin, sugar, paprika, and garam masala in a large freeze bag. Add the chicken and seal the bag. Toss the chicken in the mixture and massage it into the skin. Marinate it in the fridge for at least the time it takes you to prep the vegetables, or longer if you have the time.

In a large bowl, toss the potatoes, cauliflower, remaining 1/2 teaspoon of salt and cumin seeds with the olive oil. Spread the vegetables on a cookie sheet lined with foil. Nestle the chicken in with the vegetables. Roast for 20 minute. Stir the vegetables and roast for another 15-20 minutes. The vegetables should be tender and the chicken cooked through. I like to use a meat thermometer to check that the chicken is in the 165° range internally before allowing it to rest.

Allow to cool before serving.