Tandoori Chicken and Vegetable Sheet-Pan Supper

Name: Tandoori Chicken and Vegetable Sheet-Pan Supper
Ingredients: 5 tablespoons organic canola oil; 4 cloves garlic, minced; 2 tablespoons grated fresh ginger; 1 tablespoon chili powder; 1 tablespoon garam masala; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon ground turmeric; 1 cup plain whole-milk yogurt; 2 tablespoons fresh lime juice; 1 jalapeño pepper, seeded and finely chopped; Kosher salt; Freshly ground black pepper; 2 pounds bone-in, skin-on chicken parts (a mix of breasts, split and cut in half, thighs, and legs); 3/4 pound Yukon Gold potatoes, cut into 1-inch pieces; 4 cups 1-inch cauliflower florets; 4 cups 1-inch broccoli florets; 8 small cremini mushrooms, stems trimmed; 1/2 teaspoon fenugreek seeds or cumin seeds; 1/2 cup red onion, halved lengthwise, then sliced into thin half-moons; Mango Chutney (homemade or your favorite store-bought chutney)

"The longer you marinate the chicken and potatoes, the more intense the flavor...."

INGREDIENTS

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5 tablespoons organic canola oil

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4 cloves garlic, minced

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2 tablespoons grated fresh ginger

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1 tablespoon chili powder

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1 tablespoon garam masala

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2 teaspoons ground cumin

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2 teaspoons paprika

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1 teaspoon ground turmeric

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1 cup plain whole-milk yogurt

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2 tablespoons fresh lime juice

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1 jalapeño pepper, seeded and finely chopped

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Kosher salt

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Freshly ground black pepper

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2 pounds bone-in, skin-on chicken parts (a mix of breasts, split and cut in half, thighs, and legs)

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3/4 pound Yukon Gold potatoes, cut into 1-inch pieces

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4 cups 1-inch cauliflower florets

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4 cups 1-inch broccoli florets

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8 small cremini mushrooms, stems trimmed

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1/2 teaspoon fenugreek seeds or cumin seeds

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1/2 cup red onion, halved lengthwise, then sliced into thin half-moons

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Mango Chutney (homemade or your favorite store-bought chutney)

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