
Bengali Five-Spice Roasted Chicken and Vegetables

Baked in a very hot oven, the sauce reduces until the panch phoron seeds cling to the chicken and vegetables in chewy nubbins.
SERVES 4 to 6 | 1 HOUR, PLUS AT LEAST 2 HOURS TO MARINATE
- 2½ tbsp. vegetable oil
- 2 tbsp. panch phoron
- 2 dried bay leaves
- 2½ tbsp. grated fresh ginger
- 2½ tbsp. minced garlic
- 2½ tsp. ground coriander
- 1½ tsp. kosher salt
- 1¼ cups plain whole-milk yogurt mixed with 11/2 tsp. flour
- 4 each bone-in chicken legs and thighs (separated; 2 lbs. total)
- 1 each red and yellow bell peppers, cut into chunks
- 2 large carrots, quartered lengthwise, cut into 3-in. pieces
- 1 lb. Yukon Gold potatoes, peeled and cut into chunks
1. Heat oil in a small frying pan over medium-high heat. Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 minutes. Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds. Add yogurt, stir to = loosen browned bits, and let marinade cool.