Step 1

In a small bowl, combine Greek yogurt, tandoori seasoning blend, olive oil, salt, and pepper. Stir to combine, then use a pastry brush to spread it over the top of your chicken thighs (reserve some marinade for the vegetables). Place chicken on an aluminum foil-lined baking sheet.

Step 2

Add zucchini, onion, cauliflower, and potatoes in a large bowl. Toss with remaining yogurt marinade, then pour onto the baking sheet surrounding the chicken thighs. (If you run out of space, place leftover veggies on a second baking sheet). Let sit at least 30 minutes.

Step 3

When ready, preheat oven to 400 F. Cook for 25 minutes (you can cook the additional tray of vegetables at the same time), rotating once about halfway through.

Step 4

Turn the broiler on high, then cook chicken and veggies about 2-5 minutes, just until the top of the chicken browns (be careful not to burn!). Serve with fresh cilantro and lemon wedges.