If your dinner plans are currently “whatever’s in the fridge and a prayer,” let’s level up—without dirtying every pot you own. This spiced-up sheet pan meal is bold, bright, and just the right amount of lazy. Chicken thighs? Juicy. Cauliflower? Crispy-edged perfection. Chickpeas? Living their best roasted life. And the best part? One pan, zero fuss, maximum flavour.

🛒 Ingredients

Grab these goodies and get ready to spice things up:

• 6 boneless, skinless chicken thighs (cut in 2 pieces) 
  (you can also use chicken breast for a healthier alternative)

• I whole cauliflower, chopped into bite-sized trees
  
  

• ¼ cup extra-virgin olive oil (don’t skimp here)
  
  

• ½ cup Greek yogurt (the full-fat kind, please and thank you - it’s yogurt, it won’t ruin your diet!)
  
  

• 3 tbsp fresh lemon juice
  
  

• 1 tbsp fresh ginger, grated (for a little kick)
  
  

• 4 garlic cloves, minced (measure with your heart)
  
  

• 1 tsp ground turmeric (aka golden magic)
  
  

• 1.5 tsp chili powder or smoked chili powder
  
  

• ½ tsp ground cinnamon (trust the process)
  
  

• 1 tsp ground cumin (aka warmth in spice form)
  
  

• 1/2 cup fresh cilantro, minced (don’t @ me, cilantro haters) divided
  
  

• 1 tsp sea salt

• Touch of Cayenne if you are feeling super sexy
  
  

• 1 can (15 oz) chickpeas, drained & rinsed (because we’re fancy)
  
  

🧅 Optional (but highly recommended) for serving:

• Raita (to cool things down)

  • ½ cup of greek yogurt

  • ¼ of a cucumber shredded

  • ½ tsp of sea salt

  • ½ tsp of cumin

  • ½ tsp of garam masala

  • Chopped cilantro for a fresh flavour
    
    

• Warm naan (never not invited)
  
  

🔥 Directions

Let’s get this sheet pan show on the road:

1. Preheat your oven to 425°F and line a large rimmed sheet pan with parchment paper (less mess, more yes).
   
   

2. In a large bowl, whisk together the olive oil, yogurt, lemon juice, ginger, garlic, and all those fabulous spices + salt. You’re basically creating edible gold here.
   
   

3. Add your chicken and cauliflower to the bowl. Toss it like you mean it—every piece deserves a good coating of that spicy goodness.
   
   

4. Spread everything out on your sheet pan like it’s auditioning for a cooking show—single layer, no crowding! Then sprinkle those chickpeas in all the gaps like culinary confetti.
   
   

5. Roast for 25 minutes, until your cauliflower is golden and the chicken hits that safe & juicy 165°F. (Pro tip: a little caramelization = big flavour.)
   
   

6. Serve it up family-style with extra cilantro on top & that delicious raita, and naan on the side. Boom. Dinner is done and it looks like you tried way harder than you did.
   
   

👩‍🍳 Candice’s Notes:

• Want extra flavour? Let it all marinate in the fridge for up to 6 hours before roasting. Your future self will thank you.
  
  

• Doubling for leftovers? You genius, you.
  
  

• Wine pairing? A crisp rosé would not be mad at this dish.