This recipe is an easy weeknight dinner that delivers warmly spiced chicken and tender roasted veggies. All in one pan! I love serving this with plenty of greek yogurt or lemon wedges.
I have been meaning to post this for months but I’m gonna be honest, I only make this recipe at night… and well, night photography is just awful. I tried twice to get night pictures but they just didn’t represent this dish in a good way. So I made this for an early lunch one weekend and snapped away! I am so happy I can share this recipe with y’all.
I start by creating prepping all my chicken pieces (bone-in, skin-on, pretty please) by removing any extra fat, then I chop all my veggies up. You could even use a mix of pre-chopped veggies for those really busy nights.
Then I make my spice mix. I add good doses of both curry powder and garam masala for warmth, a few extra spices like ginger, cayenne, and turmeric to help round out those sweet flavors. I add some oil (fat = flavor) and some broth (you can sub water, but why???). The last bit -that addition of broth- may seem surprising but I found that when I dried to just use oil and spices, the mixture had too much texture, adding the broth helps mellow that out. Oh and who could forget the honey?! It adds just a little more sweetness. Indian dishes always taste best to me with a little hit of sweetness. It also helps the chicken and veggies caramelize in the oven.
Because this recipe uses a lot of warm and sweet spices, you have to serve it with some acidity and something cool. I usually opt for a good amount of greek yogurt and some lemon wedges. Also, salt the whole pan when it comes out of the oven. I only put a small amount of salt in the spice rub because this really is a “season to taste” kinda dish.
If you love one pan dishes, Indian spices, and chicken on the bone then this dish was made for you. Every time I make it I am still surprised at just how damn good it is. Also, to me it tastes like comfort food. All those roasted veggies and the meaty chicken thighs are staples in Romanian cooking. I actually made this dish inspired by a classic Romanian roasted chicken dish I ate growing up, I’ll have to post that some day as well!
NOTE: In the photos I have my baby potatoes sliced into fourths. DO NOT DO THIS. I wanted to see if slicing them larger affected the cooking time by much and it did, exponentially. Slice them into eights like the recipe states (and how I normally do, but I was feeling “fancy” the day I took photos)
My other favorite cozy recipes:
The Best Vegetarian Pumpkin Chili
Green Bean and Turkey Casserole
Zuchinni, Corn, and Chicken Salsa Verde Enchilada Bake
Garam Masala, Curry, and Honey Roasted Chicken Thighs with Veggies
Roast chicken flavored with warm Indian spices and sweet honey, baked alongside cauliflower, carrots, and potatoes.
Ingredients
- 4 chicken thighs, bone-in & skin-on
- 1/2 large cauliflower head
- 2 large carrots
- 1½ pounds baby yellow potatoes Note 1
Spice Rub
- a pinch black pepper
- a pinch cayenne pepper
- 1/4 teaspoon EACH: powdered ginger, garlic powder, turmeric
- 1/4 teaspoon table salt and more for finishing
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1 tablespoon honey
- 1 tablespoon canola oil
- 1/4 cup water or broth
For serving
- yogurt
- lemon wedges
Instructions
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Preheat oven to 400°. Trim any excess chicken fat off of the thighs, set aside. De-stem the cauliflower head and remove any leaves, chop into florets. Peel the carrots and dice into chunks (0.5-1 inch big). Wash the baby yellow potatoes and dice each one into 8 pieces. First slice them in half, then into fourths and finally once more into eighths. Each piece should be smaller than an inch.
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Make the spice rub by combining all ingredients into a bowl and stirring together. Toss the chicken thighs, vegetables, and spice rub all together. If you have extra time, you can let in marinate (just don't preheat the oven until you are ready to cook).
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Once everything is mixed, lay out the spiced chicken and veggies onto a parchment paper lined half sheet pan (18x13in.) in a single layer. Baked for 50 minutes to an hour. It will be done when chicken holds temp at 165° for 15 seconds and veggies are fork-tender. If chicken is browning too rapidly, cover the pieces with a few scraps of foil. Season with extra salt to taste and serve hot with plenty of yogurt and lemon.
Recipe Notes
Note 1: Only use baby potatoes for this recipe, the cook time is only meant for diced baby potatoes. Substituting them means extra cook time.
