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Peel each clove then slice in half. If the green germ is there, remove it. If you have a fine microplane grater, grate the garlic cloves. Or, scatter a pinch of salt over a pile of roughly minced garlic cloves then mash the garlic with the side of your chef's knife. Move the blade from side to side pressing down with the blade until the garlic forms a paste. Add the garlic paste to a medium mixing bowl large enough to hold the chicken and vegetables.
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Mince or grate the ginger root and add to the bowl with the garlic.
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Add the olive oil, curry powder, lemon zest, Kosher salt, a couple of rounds of fresh ground black pepper, tarragon, and juice from half a lemon. Mix until just incorporated.
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Add the chicken, potatoes, onion slices and raisins (cauliflower if using). Using your clean hands mix the chicken and vegetables until the marinade evenly coats all the pieces. Cover with plastic wrap and place in the refrigerator and marinate for 2 hours or up to 8 hours.
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Take the chicken out of the refrigerator at least 30 minutes before you want to cook dinner and bring up to room temperature. The chicken can rest up to one hour on the counter before cooking. Pre-heat the oven to 400°F (204°C) twenty minutes before you are ready to cook.
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Spread the chicken and vegetables evenly across a low sided sheet pan. The sheet pan should be just big enough for the chicken and potatoes to fit comfortably without overcrowding. Too big of a pan and the juices will dry up. Too small of a pan and the ingredients will steam.
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Place the sheet pan in the oven middle rack.
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Bake for 20 minutes, then using a thin spatula, turn the potatoes around. Bake for another 20 minutes. Check the chicken and potatoes to see if they are done. The chicken is done when an instant read thermometer inserted in the thickest part reads 165°F - 170°F (74°C - 77°C) and the juices run clear. The potatoes are done when they are tender when pierced with a fork.
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If either ingredient needs more cooking time, remove the chicken or potatoes and place on a plate cover and keep warm. Continue to cook until the vegetables or chicken is done.
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While the chicken is baking make the yogurt sauce. Mix together the yogurt, grated ginger, Kosher salt and lemon juice in a small bowl. Cover and set aside until the chicken is done. Just before serving, garnish with fresh herbs and lemon zest.
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Serve curry chicken and vegetables with the yogurt sauce on the side.