March 17th, 2016
Preheat oven to 400°F (200°C)
18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with parchment paper or foil
Spice Mixture: In a small bowl, stir together cumin, coriander, ginger, salt and pepper.
Chicken and Vegetables: In a large bowl, combine 2 tsp (10 mL) spice mixture and 1 tbsp (15 mL) oil. Add chicken, rubbing spice mixture into skin. Place chicken, skin side up, on prepared pan, spacing evenly.
In the same large bowl, combine half of the remaining spice mixture and 2 tbsp (30 mL) oil. Add potatoes, tossing to coat. Arrange potatoes around chicken. Roast in preheated oven for 15 minutes.
Meanwhile, in the same bowl, combine the remaining spice mixture and oil. Add cauliflower, tossing to coat.
Remove pan from oven, turn chicken pieces over and stir potatoes. Nestle cauliflower around the chicken and potatoes. Roast for 25 to 30 minutes or until cauliflower is beginning to brown and an instant-read thermometer inserted in the thickest part of a chicken thigh registers 165°F (74°C).
Remove pan from oven. Add peas to the pan, gently stirring to combine. Let stand for 10 minutes. Season to taste with salt and pepper. Serve with yogurt.