Curried Roast Chicken and Vegetables | America's Test Kitchen

Ingredients

• 1/4 cup lemon juice (2 lemons)
• 2 tablespoons extra-virgin olive oil
• 1 (2-inch) piece ginger , peeled and chopped coarse
• 3 garlic cloves , peeled
• 1 3/4 teaspoons table salt
• 1 teaspoon pepper
• 1/2 teaspoon curry powder
• 1/2 teaspoon garam masala
• 1 small head cauliflower (1½ pounds), cored and cut into 1-inch florets
• 1 pound Yukon Gold potatoes , peeled and cut into ½-inch pieces
• 1 (15 ounce) can chickpeas , rinsed
• 3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and two thighs), trimmed
• 1 tablespoon chopped fresh cilantro