Roasted Indian Chicken and Vegetables
This one falls in the "winner winner chicken dinner" category. Indian flavors. Ease of preparation. Fast clean up. Great Friday night meal all around. I served it with raita, which makes everything fabulous.
Roasted Indian Chicken and Vegetables
-adapted from tastykitchen.com
-4-6 boneless skinless chicken breasts
-2 large carrots cut into large chunks
-1 large onion, cut into large wedges
-a few root vegetables, quartered--now, the recipe called for potatoes. I did not use them. I had turnips and parsnips, so that's what went in the pan. You want enough root veggies to cover the bottom of your cast iron skillet (or 9x13 pan)
For the spice rub:
- 1 teaspoon Garam Masala
- 2 Tablespoons ground Coriander
- 2 Tablespoons Chili Powder
- 3 Tablespoons minced fresh ginger
- 3 Tablespoons Garlic, Minced
- 1 teaspoon Salt
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- Juice of 1 large lemon
- 2 Tablespoons Canola Oil
- Mix the spice rub ingredients in a bowl and pour into a large Ziplock bag. Add the chicken, seal bag, and massage the rub into the chicken. Throw it in the fridge to marinate for at least 4 hours, and up to 24. When you are ready to roll, place your root veggies in a large cast iron skillet (or 9x13) and top with chicken. Let sit at room temp for 30 minutes to remove the chill. Put in a 450 degree oven for 30 minutes, then reduce the temp to 400 degrees and continue cooking until your chicken is done (this will be 20-30 min, depending on how big the chicken breasts are ). That's it! It's really great served with the raita recipe below.
Sheela's Raita
-full fat plain yogurt (2-3 cups. I usually use a large container)
-2-3 cucumbers, peeled, seeded and grated on the holes of a large box grater (you can also use carrots, but I much prefer cucumber to carrots in this dish)
-1/2 large red onion, minced very fine
-kosher salt--you will need quite a bit, but start with 1/2-1 tsp.
Mix all ingredients together and salt until it tastes good to you. I probably put at least a tsp in mine, but it just depends on how much yogurt you use. Salt until the unpleasant tang of the plain yogurt is gone and you have the urge to devour the whole bowl right there on the spot.