Preheat your oven to 425 degrees F. It's essential to start with a hot oven to get that wonderful roasting effect. While your oven heats, line a large baking sheet or two smaller ones with parchment paper or foil. This makes cleanup a breeze!
In a large mixing bowl, combine the chicken thighs, sweet potato cubes, cauliflower, onion chunks, and carrot chunks. This colorful medley will not only taste great but also look beautiful once roasted.
Add in the olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper, and salt and pepper to the bowl. Using your clean hands, toss everything together until well combined. You want each piece of chicken and vegetable to be coated in the fragrant spices.
Pour the mixture onto the prepared baking sheet. Spread everything out evenly, grouping the vegetables to ensure they roast properly. You might want to keep the carrots in one section, chicken in another, cauliflower in another, and so on.
Place the baking sheet in the preheated oven and bake for 25 to 35 minutes. Halfway through the cooking time, take a moment to rotate the pan(s) and stir the vegetables. This ensures even cooking. The meal is done when the carrots and sweet potatoes are fork-tender and the chicken reaches an internal temperature of 165 degrees F.
While your meal is baking, you can prepare the feta yogurt sauce. In a food processor, add the garlic, Greek yogurt, feta, lemon juice, and water. Process until smooth, adding a pinch of salt and pepper to taste. This creamy sauce will be a delightful contrast to the roasted dish.
Once the timer goes off, remove the baking sheet from the oven. Immediately sprinkle the dried cherries, cilantro, and pistachios on top. The colors and textures will make the dish look stunning!
You can either drizzle the feta yogurt sauce directly on top of the sheet pan meal or serve it on the side. Allow your guests to decide how much they want. This dish serves 4, making it perfect for family gatherings.
