Roast Chicken, Bengali-Style with Garam Masala and Potatoes
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Ingredients
- 1 whole chicken, spatchcocked
- 500 g potatoes, peeled and diced
- 100 g natural yoghurt
- 4 garlic cloves
- 15 g fresh ginger, grated
- 2 tbsp mustard oil
- 1 tsp garam masala
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 807 kcal
- Protein
- 70 g
- Carbohydrate
- 22.9 g
- of which sugars
- 3.1 g
- Fat
- 47.2 g
- of which saturates
- 12.5 g
- Fibre
- 3.2 g
- Salt
- 0.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Mix the natural yoghurt, garlic cloves, fresh ginger, mustard oil, garam masala and chilli powder, then rub all over the spatchcocked chicken.
- 2
Toss the potatoes with any extra marinade and scatter around the chicken on a roasting tray.
- 3
Roast for 45-50 minutes, turning the potatoes once, until the chicken skin is deeply golden, the juices run clear with no pink meat at the thickest part of the thigh, and the potatoes are tender.
- 4
Rest the chicken for 5 minutes before carving.
- 5
Serve with the roast potatoes.
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