Recipe courtesy of Aida Mollenkamp
Print
Garam Masala Chicken with Roasted Vegetables
Total:
2 hr 35 min
Prep:
5 min
Inactive:
30 min
Cook:
2 hr
Yield:
4 to 6 servings
Total:
2 hr 35 min
Prep:
5 min
Inactive:
30 min
Cook:
2 hr
Yield:
4 to 6 servings

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.

More from:

Indian Food

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Chicken Tikka Masala with Fluffy Basmati Rice

Recipe courtesy of Lorraine Pascale

Chicken Masala

Recipe courtesy of Bal Arneson

Chicken Tikka Masala

Recipe courtesy of Young Sun Huh

Tandoori Chicken

Recipe courtesy of Bal Arneson

Chicken South Indian Style

Recipe courtesy of Bal Arneson

Fried Chicken

Recipe courtesy of Chuck Hughes

Sesame Ginger Chicken

Recipe courtesy of Kelsey Nixon

Chicken Chow Mein

Recipe courtesy of Ching-He Huang

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here