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