Curried Roast Chicken and Vegetables

Name: Curried Roast Chicken and Vegetables
Cuisine: Asia, Indian
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

Main Courses
Asia
Indian
Poultry
Chicken

By Cecelia Jenkins ･ Appears in Cook's Country October/November 2019

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

SERVES 4

TIME 1½ hours

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