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1
In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt.
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2
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.
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3
Rub the remaining mixture inside the chicken cavity and over the skin.
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4
Tie the legs together with kitchen twine.
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5
Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours.
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6
Arrange the rack in the center of the oven and heat oven to 400 degrees F.
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7
Remove chicken from marinade, let any excess drip off, and reserve marinade.
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8
Let chicken sit at room temperature while oven warms up, about 30 minutes.
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9
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.
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10
Toss to coat.
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11
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.
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12
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.
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13
Let chicken rest at least 10 to 15 minutes before serving.
