Bengali Five-Spice Roasted Chicken and Vegetables

Bengali Five-Spice Roasted Chicken and VegetablesRecipe
Photo: Yunhee Kim; Styling: Karen Shinto
Baked in a very hot oven, the sauce reduces until the panch phoron seeds cling to the chicken and vegetables in chewy nubbins.
Makes 4 to 6 servings


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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


Total: 3 Hours

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.

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.

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.


Created date

October 2010

Nutritional Information

Calories 377
Caloriesfromfat 45 %
Protein 25 g
Fat 19 g
Satfat 4.6 g
Carbohydrate 23 g
Fiber 3.2 g
Sodium 595 mg
Cholesterol 78 mg