INGREDIENTS:
1 cup Whole-Milk Yogurt, Plain
1/4 cup Fresh Cilantro, coarsely chopped
3 tbs Extra-Virgin Olive Oil
1 tbs Garam Masala*
2 tsp Kosher Salt, coarse
1 Large Garlic Clove, pressed
4 to 4 1/2 lb Roasting Chicken, cut into 8 pieces, backbone removed
2 Small Onions, cut into 1/4-in thick slices
INSTRUCTIONS:
Mix yogurt, chopped cilantro, olive oil, garam masala, salt and garlic in 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.
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 form bed for chicken. Tope with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade.
Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.
*An Indian spice mixture. Available in the spice section of many supermarkets and at Indian markets.
Hellum's Kitchen 