James Beard Award Semifinalist executive chef Matthew McClure’s Roasted Chicken with Garam Masala spices and roasted root vegetables is a sure-fire crowd-pleaser holiday recipe that you can make at home and impress even the most discerning foodie at your holiday table. Full recipes can be found below.
Roasted Chicken with Garam Masala Spices
1 whole Chicken
2 garlic cloves
¼ cup garam masala (recipe below)
2 tsp kosher salt
1 Tbsp. rendered chicken fat, (schmaltz)
Rinse and dry the chicken.
Season the chicken with salt, then massage it with the fat and garam masala spice.
Truss the chicken, then stuff the garlic and lemon in the cavity.
Roast chicken in oven at 375˚F for 45-60 minutes, until the juice runs clear
Remove from oven and allow to rest for 15 minutes before serving.
For the spice:
2 star Anise
1 Guajillo pepper
1 cinnamon stick
1 tsp mustard seed
1 tsp anise seed
½ tsp pink peppercorns
½ tsp black peppercorns
1 tsp cumin
1 tsp coriander
½ tsp cloves
Toast spices then grind into fine powder.
Roasted Root Vegetables
3 carrots, peeled and chunked
1 onion, peeled and slice into 8 wedges
1 sweet potato, peeled, cut in 6 wedges
1 rutabaga, peeled, cut into 8 wedges
½ cup Honey
4-5 bay leaves
Preheat over to 350 degrees.
Place all ingredients in a roasting pan and cover ¼ with water and a splash of olive oil.
Cover and roast, about 1.5 hours or until very tender and caramelized