Garam Masala Chicken with Roasted Vegetables

Great recipe to reheat for lunches or quick dinners during the week. This one has been modified to comply with Whole9/Paleo ingredients.

Original recipe here: http://www.foodnetwork.com/recipes/ask-aida/garam-masala-chicken-with-roasted-vegetables-recipe/index.html

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Name: Garam Masala Chicken with Roasted Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 1/2 cup Olive Oil EVOO not needed; 4 teaspoons Garam Masala; 1 piece Ginger 2-inches or so; 8 cloves Garlic; 2 tablespoons Kosher Salt; 1 whole chicken or equiv. tenders/wingettes; 1 pound butternut squash; 1 pound Root Vegetables such as carrots, parsnips, others; Black Pepper to taste; 1 can Coconut Milk (or sub .5 cup plain whole milk yogurt

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INGREDIENTS

1/2 cup Olive Oil ; EVOO not needed
4 teaspoons Garam Masala
1 piece Ginger ; 2-inches or so
8 cloves Garlic
2 tablespoons Kosher Salt
1 whole chicken ; or equiv. tenders/wingettes
1 pound butternut squash
1 pound Root Vegetables ; such as carrots, parsnips, others
Black Pepper ; to taste
1 can Coconut Milk ; (or sub .5 cup plain whole milk yogurt

Servings

INSTRUCTIONS

In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, if using whole chicken loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours.

Arrange the rack in the center of the oven and heat oven to 400 degrees F.

Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes.

When the oven is heated, place vegetables and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, heavy pinch of salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Pour Coconut milk (or brush yogurt) on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.

NOTES

If using chicken tenders instead of whole chicken add to roasting pan when 15 - 20 min of cook time remains and immediately cover with coconut milk

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Garam Masala Chicken with Roasted Vegetables

1/2 cup Olive Oil EVOO not needed
4 teaspoons Garam Masala
1 piece Ginger 2-inches or so
8 cloves Garlic
2 tablespoons Kosher Salt
1 whole chicken or equiv. tenders/wingettes
1 pound butternut squash
1 pound Root Vegetables such as carrots, parsnips, others
 Black Pepper to taste
1 can Coconut Milk (or sub .5 cup plain whole milk yogurt

Arrange the rack in the center of the oven and heat oven to 400 degrees F.

Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes.

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Nutrition

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Serving Size: 1 Serving (588g)
Recipe Makes: 6 Servings

Calories: 1033
Calories from Fat: 665 (64%)

Amt Per Serving		% DV

	Total Fat 73.8g	98 %
	Saturated Fat 31.5g	157 %
	Monounsaturated Fat 25.1g
	Polyunsanturated Fat 11.6g
Cholesterol 252mg		78 %
Sodium 1468.8mg		51 %
Potassium 1404.5mg		37 %
Total Carbohydrate 27.2g		8 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 21.8g
Protein 66.4g		95 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1033

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