pretty bird. [garam masala chicken w. roasted vegetables]

March 5th, 2012 by | comments

Sweet Caroline’s Cooking is taking a quick trip to India today. Believe it or not, I’ve never cooked or featured an Indian dish, though I love the spices and flavors. Mr. Egg Me On, I’m sure you’re saying in your head, oh dear, another chicken recipe, but I promise this one is extremely different from any other recipe I’ve made!

The sweetness of the butternut squash and onions wonderfully juxtaposed the starchy potatoes and chicken bathed in garam masala, ginger and garlic. But the best part of this dish? Yup, the yogurt-soaked, golden brown crispy skin. Sinful!


1/2 cup peanut oil

4 tsp. garam masala

1 (2-in.) piece ginger, sliced

8 medium garlic cloves, smashed

1 tbsp. kosher salt

1 (4 to 5 lb.) whole chicken

1 lb. small red potatoes, halved

1 lb. small yellow potatoes, halved

1 lb. butternut squash, large dice

1 medium red onion, large dice

Freshly ground black pepper

1/2 cup plain whole milk yogurt

Cilantro, for garnish, if desired


In a small bowl, mix together 1/4 cup oil, garam masala, ginger and garlic. Place chicken in a large plastic bag and rub the top with 1 tbsp. salt. 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.

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 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, about 30 minutes longer. Let chicken rest at least 10 to 15 minutes before serving.

Serve chicken and vegetables alone, or fold up in a pita. Garnish with cilantro, if desired.

Recipe adapted from The Food Network.

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  • What a yummy, delightful combination! I too, love Indian flavors and spices, so vibrant and flavorful!

  • egg me on

    Haha! The only reason I’m shaking my head is that I don’t get to eat this right now. These pictures are unbelievable! Look at the bird!! I mean — LOOK AT IT! Yogurt-soaked, golden-brown skin are my 5 favorite new words.

    • Hahah I think those are my five new favorite words as well. So goood!

  • You’re so brave, I’m still scared to do Indian. Looks delicious, Caroline!

  • Love Indian food! This looks amazing! Love what the yogurt did to the skin!

  • Looks delicious. I especially like the Butternut Squash addition, with the garam masala of course…

    I left you a response to your comment here:

  • A few minutes ago, I sent an email to a friend saying I didn’t know what to fix for dinner. Now you have me wanting this chicken. It looks and sounds wonderful, especially the addition of yogurt.

  • I am absolutely swooning looking at this – I can just smell it!!! So fantastic
    Mary x

  • This looks both bold and beautiful!!!

    The Squishy Monster =D

  • What a pretty (and delicious) bird, indeed!

  • Caroline.
    Beautiful. LUSH.

    My Tummy is growling. Can you hear it?

    I want some. NOW. Xxx

  • Love the simplicity of a baked bird and I really like the spices you’ve chosen for yours. And the veggies too! Wonderful recipe.

  • Amy

    I’m impressed…i’ve roasted a whole bird once or twice before but I’m scared every time! Yours looks like it came out perfectly :)

  • Lovely, lovely recipe!! So full of flavor Caroline!! And the chicken looks so moist under that cripsy skin!! I’d really love to make this some lazy Sunday afternoon!!

  • I’ve only “edged” into Indian cooking but this looks so wonderful, how could I resist?? I’m going to try it.

  • This looks fantastic and your photos are just amazing!

  • Just look at that wonderful chicken. Ahh you know how I feel about a great chicken recipe Carolyn :).. you have totally outdone yourself with this

  • I love Indian food, and this looks great! I think I am going to ‘steal’ your trick of using a tin foil base :)

  • Chicken looks fingerlicking and full of flavours!

  • My brother will go crazy for this :D
    Thanks for such a great recipe!

    Choc Chip Uru

  • This looks so fresh and beautiful – perfect for summer :D

    Choc Chip Uru

  • Holy yum! That looks absolutely delicious Caroline. You certainly know your way around a roasted chicken. And yes, that skin looks downright sinful. So good! :)

    • Thanks Kristy! Oh gosh, the skin….I can’t even describe! Definitely one of my favorite parts. :)

  • I always said that my true graduation to Adventures rather than MisAdventures would be when I cooked and hosted Thanksgiving – and I refuse to do that without a little practice. This chicken dish looks like a great practice dish, and the skin sounds amazing!!

    • Haha you’re too funny. This chicken would definitely be great practice! And I have complete faith that you’d be able to cook a gorgeous, succulent bird for Thanksgiving. :)

  • What lovely flavors today, Caroline! I haven’t seen yogurt drizzled over a chicken before and what could be better to go with your garam masala seasoning!! I think it’s so pretty and everything cooks at once.. in one pan, easy for clean-up!!

    • You’re so right–the one pan deal was definitely a plus!

  • Jolene

    Looks Great! I love your blog!

  • What lovely flavours. I make a yoghurt and Indian spiced grilled chicken breast but never thought of roasting a whole chicken like you’ve done. Great idea!

  • What a great looking dish, Caroline. Indian spices are something we really love as well.

  • Wow that is a seriously good looking roast

  • Oh my gosh, this looks amazing! I’ve been eating so many sweets lately, I’m craving some “real food” like crazy.

  • Wow, I can’t believe you’ve never experimented with Indian food before – there’s such a massive range of flavours… I hope you enjoyed this foray! The chicken looks like a huge success – that big, glossy breast, the tender meat, and I can imagine the wonderful flavours as well – all nestling on that bed of roasted veg. That’s a delicious, and impressive, looking dish Caroline! :)

    • I know–crazy talk, huh? The flavors are incredible! So now I see what I’ve been missing out on. Thanks so much, Charles. :) I’m sure more Indian recipes to come now.

  • Nicely done Caroline. You turned one ugly looking bird into a tasty chick. :-)

  • Beautiful chicken :) I love the taste of Indian food, but I’ve never cooked any Indian dishes at home. Looks like a great recipe, filled with great flavors.

  • Your chicken is beautiful. I have not tried Indian spices, but and excited to.

  • SO I’m definitely coming over for dinner next time i’m in LA! This looks dreamy, Caroline! xx

  • I also don’t cook Indian often enough. Your chicken looks fantastic and makes me crave Indian food!

  • I have one question; when’s dinner?

  • I don’t cook Indian dish as often either. Maybe tandoori chicken and curry, and that’s about it. But I love garam masala and I bough this spice from Indian market, which means… they came in a big bag! I need to use it before aroma goes away. I’ll try it with smaller chicken pieces since I’m not very used to making with whole chicken. :-)

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