1

Set a rack in the middle of the oven and preheat it to 425 F (220 C).

2

While the oven heats, peel the garlic and scrape the ginger skin off with a spoon, then finely grate both on a rasp grater into a medium bowl.

3

Halve the lemon, squeeze one half into the bowl, then stir in the yogurt, oil, garam masala, cumin, paprika, turmeric, and salt.

4

Pat the chicken thighs dry with paper towels, add them to the bowl, and turn with tongs until thickly coated.

5

Let the chicken marinate while you prep the vegetables. Halve the red onion and cut one half into 1-inch wedges.

6

Halve any cauliflower florets larger than a walnut so every piece roasts at the same pace.

7

Pile the cauliflower and onion onto a large rimmed sheet pan and toss with the remaining oil, spices, and salt until evenly golden.

8

Push the vegetables toward the edges and lay the chicken thighs flat in the center, scraping the leftover marinade over them.

9

Once the oven reaches 425 F, roast for 12 minutes until the chicken edges turn golden and the cauliflower begins to brown underneath.

10

While the pan roasts, coarsely grate the cucumber on a box grater, squeeze it by the handful over the sink, and drop it into a small bowl.

11

Strip the mint leaves and finely chop them, roughly chop the cilantro, and cut the remaining lemon half into 2 wedges.

12

Stir the mint, remaining yogurt, salt, and a squeeze from one lemon wedge into the cucumber to make the raita.

13

Flip the chicken with tongs, then toss the vegetables in the pan juices and spread them back into a single layer.

14

Roast 8 to 10 more minutes until the chicken is browned at the edges and cooked through to 165 F and the cauliflower tips are deeply browned.

15

Squeeze the last lemon wedge over the hot pan, scatter with the cilantro, and serve with the cool raita spooned alongside.

Sheet Pan Tandoori-Spiced Chicken with Cauliflower & Cucumber Raita

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