Photo: Garam Masala Chicken with Roasted Vegetables Recipe
Ingredients
- 1/2 cup peanut oil
- 4 teaspoons garam masala
- 1 (2-inch) piece ginger, sliced
- 8 medium garlic cloves, smashed
- 2 tablespoons kosher salt
- 1 (4 to 5 pound) whole chicken
- 1 1/2 pounds red potatoes, halved
- 1 pound butternut squash, large dice
- 1 medium red onion, large dice
- Freshly ground black pepper
- 1/2 cup plain whole milk yogurt
Directions
In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours.
Arrange the rack in the center of the oven and heat oven to 400 degrees F.
Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes.
When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.
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By aminahlady_13068509
oak, 43
on November 25, 2011
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Loved it, my picky children 7-15 yrs old left a shell and ate the VEGGIES unheard of. next time I will throw in zucchini or something green. That's how rich the flavor is and since I made too much marinade I soaked my veggies in a seperate marinade bag. I roasted the chicken 1st and on a rack and then added the veggies in the last 30ish min or so. i didnt use the yogurt this time I'll leave that for the adult dinner.
I read a lot of the reviews and watch her make this it was so easy and delicious not hard to mess up but very easy to enjoy.
FYI Tip
Old fashion potato peeler was sooooo simple to peel the butternut squash......
By reneejmccall_96...
South Burlingto...
on August 17, 2011
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It was really good-- although I will lower the amount of salt on the veggies-- it was too much.
By deananicole
Reston
on April 07, 2011
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It kills me to have to give a bad review, but this chicken was WAY too salty!! A whole table spoon of salt in the marinade is too much and I literally had to throw the entire thing out after only a couple bites and make my boyfriend and I some frozen perogies for dinner. A teaspoon or two of salt would have been more than enough salt. I'm not sure why I'm the only reviewer who thought this...maybe I did something wrong. Now, I put the veggies on a separate tray and mixed a separate amount of oil/spice/ginger/garlic and salt mixture and they were amazing!!I drizzled a little honey over them too. I put them in the oven on the top rack for 40 minutes and they were perfect, which is why I gave this recipe any stars. I will not be making this again, and would not recommend it to anyone, unless you just want to make the roasted squash with the garam masala which was great.
Read all 25 reviews