Roast Tikka Chicken

This Indian-inspired dish infuses roast chicken, potatoes and cauliflower with classic curry taste, courtesy of convenient seasoning paste

Finely slice cilantro stems, reserving leaves in bowl of cold water. In 16"x12" roasting pan, toss cilantro stems with potatoes, cauliflower, a pinch each of sea salt and pepper and 1 Tbs. each olive oil and red wine vinegar. Rub tikka paste all over chicken. Place rack in pan over vegetables; place chicken on rack. Roast 1 hr., or until chicken is golden and cooked through. Let rest 10 min. before carving. Drain with cilantro; sprinkle over chicken.

1 bunch fresh cilantro, 1 oz. 13⁄ lbs. potatoes, cut into 11⁄ chunks 1 small head cauliflower, 11⁄ lbs., cut into 11⁄ chunks 2 Tbs. tikka curry paste 1 chicken, 21⁄ lbs.