Step 1

Prepare the chicken: Remove the skin from the chicken by pulling it with your fingers, then cutting away any stubborn pieces with a knife.

Step 2

If using bone-in chicken breasts, with a very sharp knife, cut them in half crosswise, placing the knife on top of the breast and cutting straight down through the bone.

Step 3

For each breast, you should be left with 2 pieces of chicken that are roughly the same size (this will help the pieces all cook in the same amount of time). For thighs and drumsticks, remove the skin but leave them whole.

Step 4

In a large ziptop bag, add the yogurt, garlic, ginger, cumin, chili powder, and salt. Seal the bag, removing any air. Mix the ingredients around until they are evenly combined.

Step 5

Open the bag, add the chicken pieces, reseal, then gently turn the bag to coat the pieces evenly with the yogurt mixture. Refrigerate for 30 minutes, and up to 24 hours. The longer it marinates, the better it will taste.

Step 6

When ready to make the chicken, place a rack in the center of the oven and preheat the oven to 425˚F.

Step 7

Line a large rimmed baking sheet with aluminum foil or parchment paper and coat generously with nonstick spray.

Step 8

Remove the chicken from the refrigerator and set on the counter.

Step 9

In the meantime, rinse and drain the chickpeas, then spread them onto a double layer of paper towels. Place more paper towels on top and pat them as dry as you can. Remove any chickpea skins that come loose.

Step 10

Place chickpeas in a large mixing bowl.

Step 11

To the bowl, add the cauliflower and sweet potato.

Step 12

Drizzle the vegetables and chickpeas with the oil and sprinkle with chili powder, turmeric, and salt. Toss to evenly coat, then spread into a single layer on the prepared baking sheet.

Step 13

Remove the chicken from the marinade, shaking off any excess, then arrange the chicken pieces on top of the vegetables and chickpeas.

Step 14

Bake for 15 minutes, remove the pan from the oven, and with a spatula or large spoon, gently turn any vegetables and chickpeas that are visible and not covered by the chicken.

Step 15

Return the baking sheet to the oven and continue to cook for an additional 20 to 30 minutes, or until the chicken reaches an internal temperature of 165˚F at the thickest part, and the juices run clear when sliced. Please use an Instant Read Thermometer to check for doneness.

Step 16

If some of the chicken pieces finish earlier than others, remove the done pieces to a plate and cover to keep warm, then return the pan to the oven and continue baking until the remaining chicken is cooked through.

Step 17

Remove from oven when done.

Step 18

Return any chicken pieces you removed earlier back to the baking sheet, then squeeze the lemon over the top.

Step 19

Sprinkle with cilantro. Serve hot with naan or brown rice, and yogurt as desired.