- 1-inch piece ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons roasted green chiles
- ¼ cup plain yogurt
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garam masala
- ½ teaspoon honey
- 1 pound chicken thighs (about 4 thighs)
- 3 tablespoons olive oil
- 3-4 red skinned potatoes, cut into ¾-inch chunks
- ½ pound baby turnips, halved
- 1 small sweet onion, peeled and sliced into thin wedges
- 1 red pepper, cored and sliced into strips
- ½ pound small carrots, halved
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon dried parsley
- 1 small tomato (coarsely chopped) or 6 oz. grape tomatoes (halved)
Combine the ginger, garlic, roasted chiles, yogurt, salt, spices and honey in a freezer bag, bowl, or other container. Add the chicken pieces and toss to coat evenly. Allow the mixture to marinate for 15 minutes or up to a day in the refrigerator.
When you’re ready to cook, heat the oven to 425°F. Line a sheet pan with a silicone baking mat or aluminum foil and coat it with 1 tablespoon of the olive oil. Add the potatoes, turnips, onion, pepper, carrots, salt, cumin and remaining 2 tablespoons olive oil and toss together until evenly coated. Add the vegetables to the prepared pan.
Remove the chicken from the marinade and discard the excess marinade. Make spaces in the vegetables on the baking sheet for the chicken evenly throughout the pan. Roast in the preheated oven for 20 minutes, then toss the vegetables to ensure they’re cooking evenly; return the pan to the oven for 10 to 20 minutes more, until the chicken and vegetables are cooked through. Some parts might be golden and crispy on the edges, but they should not be dark brown or burnt.
When the chicken and vegetables are cooked, top with freshly chopped or sliced tomatoes. This dish is excellent served with yogurt, hummus, and flatbread.
- Yields: 4-5 servings
- Preparation Time: 45 minutes plus marinating time