• Make several diagonal slits into each chicken piece. Whisk together the yogurt, garlic paste, ginger paste, lemon juice, red chili powder, turmeric, garam masala, kosher salt, and oil to make the tandoori marinade.
• Toss the chicken pieces in most of the marinade, working it into the slits. Set aside 2 tablespoons of marinade for the cauliflower. Marinate the chicken for at least 1 hour, or up to 24 hours in the refrigerator.
• Toss the cauliflower florets with the kosher salt and the reserved 2 tablespoons of tandoori marinade until evenly coated.
• In a separate bowl, toss the cut baby potatoes with the olive oil, kosher salt, black pepper, and onion powder until well coated.
• Lightly brush or spray a large sheet pan with oil. Arrange the chicken pieces on the pan, then spread the cauliflower and potatoes around them in a single layer. Place the lemon halves in the middle of the tray.
• Bake in a preheated oven at 400 to 425°F for 15 minutes.
• Turn the chicken pieces over, rotate the tray, and bake for another 10 minutes.
• Turn the chicken over once more and broil on high for 5 minutes, until charred in spots.
• Garnish with chopped cilantro, squeeze the roasted lemon over the chicken, and serve warm with cucumber raita.

Notes

• For extra char, brush any leftover marinade onto the chicken when you flip it at the 15 minute mark.
• Cut the potatoes and cauliflower to a similar size so everything finishes roasting at the same time.
• Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a hot oven or air fryer.