- 1 cup plain whole-milk yogurt
- 1/4 cups coarsely chopped fresh cilantro
- 3 tbsps extra-virgin olive oil
- 1 tbsp Garam Masala
- 2 tsps coarse kosher salt
- 1 large garlic clove, pressed
- 1 roasting chicken 4 to 4 1/2 lbs, cut into 8 pieces, backbone removed
- 2 small onions,s cut inot 1/4 inch thick slices
1. Mix yogurt, chopped cilantro, olive oil, garam masala, salt and garlic in a 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated).
2. Position racks in top third and bottom third of oven; preheat to 400 degrees F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in a single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade.
3. Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with a knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.
Serves: 6
Calories: 395 Fat 24g Fiber 0.7g
Source: Bon Appetit, February 2010
