Spiced Ginger Chicken with Potatoes, Cauliflower, and Pickled Onions
By America's Test KitchenPublished on January 16, 2026
Time
1 hour
Yield
Serves 4
Ingredients
½ cup plain yogurt ¼ cup chopped fresh cilantro, dill, mint, and/or parsley½ teaspoon grated lime zest 6 tablespoons avocado oil 8 garlic cloves, minced4 teaspoons paprika 2 teaspoons ground coriander 2 teaspoons ground ginger 1¼ teaspoons table salt ½ teaspoon cayenne pepper 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed1 head cauliflower (2 pounds)1½ pounds Yukon gold potatoes, unpeeled, sliced ¾ inch thick½ English cucumber, cut into ¾-inch piecesPickled red onion
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Combine ½ cup plain yogurt, ½ cup chopped fresh cilantro, and ½ teaspoon grated lime zest in bowl. Adjust consistency with water and season with salt and pepper to taste; refrigerate until ready to serve.
- Combine 6 tablespoons avocado oil, 8 minced garlic cloves, 4 teaspoons paprika, 2 teaspoons ground coriander, 2 teaspoons ground ginger, 1¼ teaspoons table salt, and ½ teaspoon cayenne pepper in medium bowl. Microwave until fragrant and bubbling, about 30 seconds. Transfer half of spiced oil to large bowl; set aside. Gently pound thicker ends of 4 trimmed boneless, skinless chicken breasts until ½ inch thick and slice in half crosswise. Pat chicken dry with paper towels, add to remaining spiced oil, and toss until evenly coated; set aside.
- Trim outer leaves of 1 head cauliflower and cut stem flush with bottom. Cut head through core into 8 equal wedges so that core and florets remain intact. Add 1½ pounds unpeeled Yukon gold potatoes, sliced ¾ inch thick, and cauliflower to large bowl with reserved spiced oil and toss gently to coat. Arrange vegetables cut sides down in single layer on aluminum foil–lined rimmed baking sheet. Roast until nearly tender, about 20 minutes. Using spatula, push vegetables to cover two-thirds of sheet (they will no longer be in single layer) and arrange chicken on now-empty side of sheet. Roast until breasts register 160 degrees and vegetables are softened and spotty brown, 10 to 12 minutes.
- Transfer chicken and vegetables to serving platter and top with ½ English cucumber, cut into ¾-inch pieces, and pickled onions. Serve with yogurt sauce.
Time
1 hourYield
Serves 4Ingredients
½ cup plain yogurt
¼ cup chopped fresh cilantro, dill, mint, and/or parsley
½ teaspoon grated lime zest
6 tablespoons avocado oil
8 garlic cloves, minced
4 teaspoons paprika
2 teaspoons ground coriander
2 teaspoons ground ginger
1¼ teaspoons table salt
½ teaspoon cayenne pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 head cauliflower (2 pounds)
1½ pounds Yukon gold potatoes, unpeeled, sliced ¾ inch thick
½ English cucumber, cut into ¾-inch pieces
Pickled red onion
Ingredients
½ cup plain yogurt
¼ cup chopped fresh cilantro, dill, mint, and/or parsley
½ teaspoon grated lime zest
6 tablespoons avocado oil
8 garlic cloves, minced
4 teaspoons paprika
2 teaspoons ground coriander
2 teaspoons ground ginger
1¼ teaspoons table salt
½ teaspoon cayenne pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 head cauliflower (2 pounds)
1½ pounds Yukon gold potatoes, unpeeled, sliced ¾ inch thick
½ English cucumber, cut into ¾-inch pieces
Pickled red onion
Ingredients
½ cup plain yogurt
¼ cup chopped fresh cilantro, dill, mint, and/or parsley
½ teaspoon grated lime zest
6 tablespoons avocado oil
8 garlic cloves, minced
4 teaspoons paprika
2 teaspoons ground coriander
2 teaspoons ground ginger
1¼ teaspoons table salt
½ teaspoon cayenne pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 head cauliflower (2 pounds)
1½ pounds Yukon gold potatoes, unpeeled, sliced ¾ inch thick
½ English cucumber, cut into ¾-inch pieces
Pickled red onion
Why This Recipe Works
We started by blooming a fragrant, antioxidant-rich mix of garlic, paprika, ginger, coriander, and cayenne in oil using the microwave—an easy way to intensify their flavors. We used half of this spiced oil to coat cauliflower wedges and thick-cut potato slices, which we roasted at 500 degrees; the high temperature enabled the vegetables to develop deep and flavorful caramelization. We then nudged the vegetables to one side of the pan to make room for halved boneless chicken breasts, which we tossed with the remaining spiced oil to infuse the meat with bold, smoky flavor. After everything roasted to golden perfection, pickled red onion introduced a bright, tangy contrast, while a cooling yogurt sauce laced with lime zest and fresh herbs balanced the mild heat.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Combine ½ cup plain yogurt, ½ cup chopped fresh cilantro, and ½ teaspoon grated lime zest in bowl. Adjust consistency with water and season with salt and pepper to taste; refrigerate until ready to serve.
- Combine 6 tablespoons avocado oil, 8 minced garlic cloves, 4 teaspoons paprika, 2 teaspoons ground coriander, 2 teaspoons ground ginger, 1¼ teaspoons table salt, and ½ teaspoon cayenne pepper in medium bowl. Microwave until fragrant and bubbling, about 30 seconds. Transfer half of spiced oil to large bowl; set aside. Gently pound thicker ends of 4 trimmed boneless, skinless chicken breasts until ½ inch thick and slice in half crosswise. Pat chicken dry with paper towels, add to remaining spiced oil, and toss until evenly coated; set aside.
- Trim outer leaves of 1 head cauliflower and cut stem flush with bottom. Cut head through core into 8 equal wedges so that core and florets remain intact. Add 1½ pounds unpeeled Yukon gold potatoes, sliced ¾ inch thick, and cauliflower to large bowl with reserved spiced oil and toss gently to coat. Arrange vegetables cut sides down in single layer on aluminum foil–lined rimmed baking sheet. Roast until nearly tender, about 20 minutes. Using spatula, push vegetables to cover two-thirds of sheet (they will no longer be in single layer) and arrange chicken on now-empty side of sheet. Roast until breasts register 160 degrees and vegetables are softened and spotty brown, 10 to 12 minutes.
- Transfer chicken and vegetables to serving platter and top with ½ English cucumber, cut into ¾-inch pieces, and pickled onions. Serve with yogurt sauce.
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