Garam Masala Roasted Chicken and Vegetables
Garam Masala Roasted Chicken and Vegetables recipe by Momma Cuisine
Roasted chicken, is a roasted chicken, is a roasted chicken...
Roasted Chicken recipes are abundant, and one of the key ingredients to make an otherwise typical recipe exciting is to play around with spices and flavors. This recipe for Garam Masala Roasted Chicken and Vegetables, uses a common spice blend of cinnamon, cardamom, cloves, peppercorns, and cumin called Garam Masala.
Garam Masala differs in every region of India, with the most common spices are the ones listed above. With my Dada (Grandpa) Gulab being Hindi, you better believe that Garam Masala was just one of the many Indian spices stocked in our pantry. For those who want to start exploring in cooking Indian cuisine at home, I recommend buying a jar or bag of Garam Masala to get your feet wet.
Like I always say, one of the best ways to make great everyday meals is to have your pantry stocked with great spices. Blends of spices like Garam Masala helps to instantly jazz up an otherwise average meal. Give it a try!
- 1 – 5 pound Roasting Chicken
- 1 stick of Unsalted Butter – room temperature
- 1 1/2 tablespoons of Garam Masala powder
- 1 tablespoon of Garlic Paste
- 3 teaspoons of Kosher Salt
- 1 bunch of Rainbow Carrots – roughly chopped into big chunks
- 4-5 Bulb Onions – quartered
Heat the oven to 425 degrees.
Take the butter and add the Garam Masala, garlic paste and salt to it, then gently mix all the ingredients together with the back of your fork.
Pat the chicken dry with a paper towel.
With your hands, take the Garam Masala butter mixture and massage it all over the chicken, including in the cavity and in between the skin and breast area.
Place all the chopped carrots and bulb onions on the bottom of the roasting pan.
Put the chicken on top of the vegetables and put it in the preheated oven.
Roast for about 45 minutes and until the internal temperature has reached 165 degrees.
Let rest on the counter for about 10 minutes before carving.