Roasted Indian Chicken

• 1 teaspoon Garam Masala
• 2 Tablespoons Coriander Powder
• 2 Tablespoons Chili Powder
• 3 Tablespoons Ginger Paste
• 3 Tablespoons Garlic, Minced
• 1 teaspoon Salt
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 whole Lemon, Juiced
• 2 Tablespoons Canola Oil
• 1 whole Chicken, Cut Into Various Pieces (wings, Thighs, Breasts, Drumsticks)
• 2 whole Carrots, Cut Into Large Chunks
• 1 whole Onion, Quartered
• 2 whole Yukon Gold Potatoes, Quartered

1. Mix all of your marinade ingredients in a bowl.
2. Put the chicken into a large bowl.
3. Pour marinade over the pieces of chicken and massage it into the chicken.
4. Add the chicken into a large, sealable plastic bag.
5. Place bag in the refrigerator, preferably overnight, or at least four hours.
6. When you are about to cook the chicken, add the vegetables to the bottom of a large cast iron skillet, or an oven safe deep dish that is large enough to house all of the chicken.
7. Top the vegetables with the pieces of chicken, putting the thighs and drumsticks in the center.
8. Let this sit in the skillet and come to room temperature to remove the chill.
9. During this time, preheat your oven to 450 F. Place the skillet in the oven, and cook for 30 minutes, then reduce your oven temperature to 400 F, cooking for another 45 minutes.
10. The skin should be nice and golden and crisp.
11. And the interior should be fully cooked through, and nice and moist.
12. Remove the skillet from the oven, and begin to plate.
13. Serve family style with the chicken in the middle and your vegetables surrounding the chicken.
14. The flavor of this chicken is nothing but ridiculously good.
15. It has most everything you would expect from the flavors of India.
16. And the chicken is crisp on the outside, which most everyone in my family loves, and super tender on the inside.
17. This chicken is sure to please.
18. It was a big hit with the youngest to the oldest at the table.
19. If there are leftovers, which we had plenty of, I used up the remaining chicken (sans skin) and vegetables and made a fritatta the following evening.
20. Enjoy!

garam masala, coriander powder, chili powder, ginger paste, garlic, salt, turmeric, cumin, lemon, canola oil, chicken, carrots, onion, potatoes

Taken from tastykitchen.com/recipes/main-courses/roasted-indian-chicken/ (may not work)