Chicken with Garam Masala and Roasted Vegetables

Ingredients:

• 1 chicken (1.8-2.3 kg)
• 700 g red-skinned potatoes, halved
• 450 g butternut squash, diced into large cubes
• 1 medium red onion, diced into large cubes
• 8 medium-sized crushed garlic cloves
• 1 piece of ginger, sliced ​​into rounds (5 cm)
• 1/2 cup peanut butter
• 4 tsp spice mix Garam masala
• 2 tablespoons coarse salt
• Ground black pepper
• 1/2 cup natural whole milk yogurt

Preparation:

1. In a small bowl, combine 1/4 cup oil, garam masala, ginger, garlic, and a tablespoon of salt. Place the chicken in a large baking dish or plastic bag, separate the skin from the breast and legs, and use your hands to massage most of the mixture into the skin.
   
   Rub the remaining mixture all over the chicken, inside and out. Tie the legs with kitchen string. Cover loosely, refrigerate, and marinate for 30 minutes to 12 hours.
2. Position a rack in the center of the oven and preheat to 205°C.
   
   Remove the chicken from the marinade, let any excess drip off, and reserve the marinade. Let the chicken sit at room temperature while the oven preheats, about 30 minutes.
3. When the oven is preheated, place the potatoes, squash, and onion in the bottom of a baking dish. Add the remaining marinade, the remaining 1/4 cup oil, the remaining tablespoon of salt, and season well with pepper. Stir. Place the chicken, breast-side up, on top of the vegetables and bake until the skin is browned and the vegetables are just beginning to soften, about 1 hour.
   
   Brush the chicken with yogurt and continue roasting until well-browned, juices run clear when pierced with a knife, the legs twist easily at the joints, and a thermometer inserted into the thickest part of the thigh registers 160–175°F (71–74°C), about 40–50 minutes. Let the chicken rest for at least 10–15 minutes before serving.