Tandoori Chicken and Vegetable Sheet Pan Supper

Ingredients

• 5 tablespoons organic canola oil
• 4 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 1 tablespoon chili powder
• 1 tablespoon garam masala
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 1 cup plain whole-milk yogurt
• 2 tablespoons fresh lime juice
• 1 jalapeño pepper, seeded and finely chopped
• Kosher salt
• Freshly ground black pepper
• 2 pounds bone-in, skin-on chicken parts (a mix of breasts, split and cut in half, thighs, and legs)
• 3/4 pound Yukon Gold potatoes, cut into 1-inch pieces
• 4 cups 1-inch cauliflower florets
• 4 cups 1-inch broccoli florets
• 8 small cremini mushrooms, stems trimmed
• 1/2 teaspoon fenugreek seeds or cumin seeds
• 1/2 cup red onion, halved lengthwise, then sliced into thin half-moons
• Mango Chutney (homemade or your favorite store-bought chutney)

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