Garam Masala Chicken with Roasted Vegetables Recipe

Name: Garam Masala Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup peanut oil; 4 teaspoons garam masala; 1 (2-inch) piece ginger, sliced; 8 medium garlic cloves, smashed; 2 tablespoons kosher salt; 1 (4 to 5 pound) whole chicken; 1 1/2 pounds red potatoes, halved; 1 pound butternut squash, large dice; 1 medium red onion, large dice; Freshly ground black pepper; 1/2 cup plain whole milk yogurt

Servings: persons

1/2 cup peanut oil
4 teaspoons garam masala
1 (2-inch) piece ginger, sliced
8 medium garlic cloves, smashed
2 tablespoons kosher salt
1 (4 to 5 pound) whole chicken
1 1/2 pounds red potatoes, halved
1 pound butternut squash, large dice
1 medium red onion, large dice
Freshly ground black pepper
1/2 cup plain whole milk yogurt

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

1440

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup peanut oil, 4 teaspoons garam masala, 1 (2-inch) piece ginger, sliced, 8 medium garlic cloves, smashed, and more.

Yes, Garam Masala Chicken with Roasted 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.

That's it — enjoy your meal!

Garam Masala Chicken with Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions