Bengali 5 Spice Roasted Chicken And Vegetables Recipe

Name: Bengali 5 Spice Roasted Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons vegetable oil; 2 tablespoons panch phoron; 2 dried bay leaves; 2 1/2 tablespoons grated fresh ginger; 2 1/2 tablespoons minced garlic; 2 1/2 teaspoons ground coriander; 1 1/2 teaspoons kosher salt; 1 1/4 cups plain whole-milk yogurt mixed with 1 1/2 tsp. flour; 4 bone-in chicken legs; 4 bone-in chicken thighs; 1 red bell pepper, cut into chunks; 1 yellow bell pepper, cut into chunks; 2 large carrots, quartered lengthwise, cut into 3-in. pieces; 1 pound Yukon Gold potatoes, peeled and cut into chunks

Servings: persons

2 1/2 tablespoons vegetable oil
2 tablespoons panch phoron
2 dried bay leaves
2 1/2 tablespoons grated fresh ginger
2 1/2 tablespoons minced garlic
2 1/2 teaspoons ground coriander
1 1/2 teaspoons kosher salt
1 1/4 cups plain whole-milk yogurt mixed with 1 1/2 tsp. flour
4 bone-in chicken legs
4 bone-in chicken thighs
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
2 large carrots, quartered lengthwise, cut into 3-in. pieces
1 pound Yukon Gold potatoes, peeled and cut into chunks

1
1. Heat oil in a small frying pan over medium-high heat. Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 minutes. Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds. Add yogurt, stir to loosen browned bits, and let marinade cool.
2
2. Marinate by putting chicken, bell peppers, and carrots in a 1-gal. resealable plastic bag. Scrape in yogurt mixture, seal, and squish to coat. Chill at least 2 hours or overnight.
3
3. Bake chicken: Preheat oven to 475u00b0 with a rack set in upper third of oven. Put potatoes on a large rimmed baking sheet and squeeze contents of bag over them. Mix to coat, then pat ingredients into a single layer. Bake, turning food with a wide spatula every 15 to 20 minutes and ending with chicken skin side up, until browned, 40 to 45 minutes.

614

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 tablespoons vegetable oil, 2 tablespoons panch phoron, 2 dried bay leaves, 2 1/2 tablespoons grated fresh ginger, and more.

Yes, Bengali 5 Spice Roasted Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bengali 5 Spice Roasted Chicken And Vegetables

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