Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
A yogurt marinade clings to chicken pieces and helps them brown as they roast with cauliflower and onion. Use a large pan and spread the ingredients out; if they crowd, divide them between two pans.
Whisk yogurt, lemon juice, cumin, paprika, coriander, turmeric, and salt in a bowl. Add chicken and toss. Cover and refrigerate for 30 minutes or up to 8 hours.
Heat the oven to 425°F. Toss cauliflower and onion with oil on a large rimmed sheet pan.
Arrange chicken pieces among the vegetables, leaving space between them. Roast for 20 minutes, then turn the chicken and vegetables.
Roast for 8 to 12 minutes more, until vegetables are tender and the thickest chicken pieces reach 165°F.
Warm naan according to its package directions. Serve with chicken and vegetables, adding cilantro at the table.
Recipe notes
Variations
Use boneless chicken breasts cut into even pieces and begin checking them after 18 minutes. Add chunks of red bell pepper with the cauliflower. For mild flavor, use sweet paprika and skip added chile.
Storage and reheating
Refrigerate chicken and vegetables promptly in a covered shallow container and use within 3 to 4 days. Reheat until steaming throughout. Store naan separately and warm just before serving.
A yogurt marinade clings to chicken pieces and helps them brown as they roast with cauliflower and onion. Use a large pan and spread the ingredients out; if they crowd, divide them between two pans.
Whisk yogurt, lemon juice, cumin, paprika, coriander, turmeric, and salt in a bowl. Add chicken and toss. Cover and refrigerate for 30 minutes or up to 8 hours.
Heat the oven to 425°F. Toss cauliflower and onion with oil on a large rimmed sheet pan.
Arrange chicken pieces among the vegetables, leaving space between them. Roast for 20 minutes, then turn the chicken and vegetables.
Roast for 8 to 12 minutes more, until vegetables are tender and the thickest chicken pieces reach 165°F.
Warm naan according to its package directions. Serve with chicken and vegetables, adding cilantro at the table.
Variations
Use boneless chicken breasts cut into even pieces and begin checking them after 18 minutes. Add chunks of red bell pepper with the cauliflower. For mild flavor, use sweet paprika and skip added chile.
Storage and reheating
Refrigerate chicken and vegetables promptly in a covered shallow container and use within 3 to 4 days. Reheat until steaming throughout. Store naan separately and warm just before serving.
A yogurt marinade clings to chicken pieces and helps them brown as they roast with cauliflower and onion. Use a large pan and spread the ingredients out; if they crowd, divide them between two pans.
Whisk yogurt, lemon juice, cumin, paprika, coriander, turmeric, and salt in a bowl. Add chicken and toss. Cover and refrigerate for 30 minutes or up to 8 hours.
Heat the oven to 425°F. Toss cauliflower and onion with oil on a large rimmed sheet pan.
Arrange chicken pieces among the vegetables, leaving space between them. Roast for 20 minutes, then turn the chicken and vegetables.
Roast for 8 to 12 minutes more, until vegetables are tender and the thickest chicken pieces reach 165°F.
Warm naan according to its package directions. Serve with chicken and vegetables, adding cilantro at the table.
Variations
Use boneless chicken breasts cut into even pieces and begin checking them after 18 minutes. Add chunks of red bell pepper with the cauliflower. For mild flavor, use sweet paprika and skip added chile.
Storage and reheating
Refrigerate chicken and vegetables promptly in a covered shallow container and use within 3 to 4 days. Reheat until steaming throughout. Store naan separately and warm just before serving.
