Curried Roast Chicken and Vegetables | America's Test Kitchen

Name: Curried Roast Chicken and Vegetables | America's Test Kitchen
Total time: 90 min
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

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This inspired one-pan dinner couldn't be easier.

Keywords

Main Courses
Indian
Asia
Chicken
Poultry

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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