Bengali Five-Spice Roasted Chicken and Vegetables

2 1/2 tablespoons vegetable oil

2 tablespoons panch phoron

2 dried bay leaves

2 1/2 tablespoons grated fresh ginger

2 1/2 tablespoons minced garlic

2 1/2 teaspoons ground coriander

1 1/2 teaspoons kosher salt

1 1/4 cups plain whole-milk yogurt mixed with 1 1/2 tsp. flour

4 bone-in chicken legs

4 bone-in chicken thighs

1 red bell pepper, cut into chunks

1 yellow bell pepper, cut into chunks

2 large carrots, quartered lengthwise, cut into 3-in. pieces

1 pound Yukon Gold potatoes, peeled and cut into chunks

Step 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.

Step 2

Marinate by putting chicken, bell peppers, and carrots in a 1-gal. resealable plastic bag. Scrape in yogurt mixture, seal, and squish to coat. Chill at least 2 hours or overnight.

Step 3

Bake chicken: Preheat oven to 475° with a rack set in upper third of oven. Put potatoes on a large rimmed baking sheet and squeeze contents of bag over them. Mix to coat, then pat ingredients into a single layer. Bake, turning food with a wide spatula every 15 to 20 minutes and ending with chicken skin side up, until browned, 40 to 45 minutes.

Step 4

Nutrition Facts

Servings 0

Amount Per Serving
Calories 377Calories from Fat 45

% Daily Value *
Total Fat 19g30%

Saturated Fat 4.6g23%
Cholesterol 78mg26%
Sodium 595mg25%
Total Carbohydrate 23g8%

Dietary Fiber 3.2g13%
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Bengali Five-Spice Roasted Chicken and Vegetables