Ingredients
The following ingredients have 8 Servings
- 1-2 T vegetable oil
- 2 T melted ghee
- 4 lbs Chicken thighs or quarter legs
- 1 large head cauliflower, broken into medium-large florets
- 4 lbs baby potatoes, halved or quartered depending on size (leave whole if they are exceptionally tiny)
- 2 large red onions, cut into wedges
- Coarse sea salt to taste-remember chaat masla has some too
- 4-8 T chaat masala ((we like a lot--how spiced you want your food is completely up to you))
- cilantro sprigs for garnish
- lime wedges for serving
Instruction
- Preheat the oven to 425 F.
- Melt the ghee and then whisk it with the vegetable oil. Use more vegetable oil if your sheet pans are not nonstick. If your pans are not nonstick, brush 1 1/2 teaspoons of the oil-ghee mixture onto each pan.
- Brush a little of the oil-ghee mixture onto the chicken skin. Rub with sea salt and a hefty pinch of chaat masala per chicken piece. Remember that the chaat masala has black salt in it, so do not go overboard with the sea salt.
- Drizzle half of the remaining oil-ghee mixture over the potatoes in a large bowl and toss them. Sprinkle with a hefty pinch of sea salt and 4-8 teaspoons of the chaat masala.
- Spread the chicken pieces (skin side up), potatoes and onion wedges out over the 2 baking sheets. Roll them around a bit to help distribute the oil-ghee.
- Bake for 20 minutes.
- While the chicken is baking, place the cauliflower florets into the bowl that held the potatoes. Drizzle them with the remaining oil-ghee and toss. Sprinkle with the remaining chaat masala and a hefty pinch or 2 of sea salt.
- After the first 20 minutes, add the cauliflower to the baking sheets in the spaces in between the potatoes and chicken.
- Return the sheets to the oven, rotating front to back and top to bottom. Roast for another 15-25 minutes, until the chicken registers 160 F and the potatoes and cauliflower are nicely browned.
- Serve garnished with cilantro sprigs and lime wedges.
