Roasted Masala Chicken
This Roast chicken combines a traditional American dinner with the flavors of Pakistan!
Ingredients
- 2-4 pounds whole chicken
- 2 pounds assorted baby potatoes halved if large
- 1 pound carrots washed, peeled
- ¼ cup Plain Yogurt
- 3 tablespoons cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon Pakistani/Indian red chili powder
- 1-2 teaspoons Shan Chicken Tikka Masala or meat tenderizer
- 2 teaspoons Garlic-Ginger paste
- 1 tablespoon green chutney
- Lemon Juice of one lemon
- Salt to taste
- Whole Lemon (optional)
- Olive Oil
- 3-5 sprigs of rosemary
Instructions
- In a mixing bowl combine the ingredients for coating chicken. This is the yogurt, spices, salt (to taste), garlic-ginger paste, green chutney, and lemon juice. Green chutney can be homemade or store bought.
- Score the chicken with sharp knife on both sides.
- Lather the mixture onto the chicken making sure to thoroughly cover every corner.
- Allow this to marinate in the refrigerator for half an hour.
- Preheat oven to 425°F.
- While chicken marinates prepare vegetables to be roasted alongside chicken. Peel the carrots and halve any large potatoes.
- Place the vegetables in a bowl and drizzle with olive oil. Sprinkle with salt, cumin powder, and red chili powder and mix thoroughly coating all over the vegetables.
- Once the chicken marinates take it out of the fridge and put it (breast-side up) in an oven-safe dish or roasting pan.
- Surround it with potatoes and carrots and stuff with the lemon you juiced earlier. Optionally add a few sprigs of rosemary on top of the chicken.
- Lastly drizzle the chicken with olive oil and rub into it thoroughly.
- Place the chicken into 425°F preheated oven for 1 hour and 20 minutes (or until juices run clear between leg and thigh) basting every half hour.
- Once chicken is done take it out of the oven and allow to rest for 20 minutes before serving.
- Enjoy!