Budget-Friendly Dinner: Masala Roast Chicken and Crispy Potatoes

In the world of culinary delights, a delicious meal doesn’t have to break the bank. Today, we’re bringing you a mouthwatering yet budget-friendly recipe that combines the aromatic flavors of “Masala Roast Chicken” with the comforting crispiness of “Roasted Potatoes.” This delightful pairing offers a feast for both your taste buds and your wallet.

Picture this: succulent roast chicken, infused with the rich spices of garam masala, served alongside golden-brown and perfectly crispy roasted potatoes. It’s a symphony of flavors and textures that will make your family and guests think you’ve spent hours in the kitchen. But here’s the secret—it’s surprisingly easy to prepare, and the ingredients won’t put a dent in your budget.

These estimates are rough guidelines and can vary depending on various factors, such as ingredient choices, location, and cooking experience. Please adjust them based on your specific circumstances.

Chicken Ingredients:

• 1 Roasting Chicken (4 lbs): $8 to $15
• 4 Carrots
• 2 large Onions
• 1 ½ Tablespoons red chili powder
• 2 tsp Turmeric powder
• ½ tsp Ground Black Pepper
• 2 Tablespoons cumin powder
• 1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary, chopped)
• 1 teaspoons Cayenne Pepper
• 1 teaspoon Paprika
• 1 Tablespoon Sea Salt
• 2 Lemons: $1 to $2
• 1/4 cup Olive Oil: $4 to $7
• 1/4 cup Garam Masala: $4 to $5
• 10 Cloves Garlic (or garlic paste): $1 to $2

Spices (garam masala, red chili powder, turmeric powder, black pepper, dried rosemary, cumin powder, sea salt, paprika, garlic powder): $5 to $10

Potatoes Ingredients:

• 4 large Russet Potatoes (washed and diced into 1-inch cubes): $3 to $6
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary, chopped)
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
• 1 teaspoon Garlic powder
• 1 teaspoon paprika
• Salt and black pepper to taste

Instructions:

Preheat the Oven: Preheat your oven to 425 degrees F (220 degrees C)

Prepare the Chicken: Place the 4 lbs chicken in a roasting pan. Ensure that the giblets are removed from the chicken cavity.

Prepare the Garlic: Take the 10 cloves of garlic and using a sharp knife, make 10 slits in the chicken’s skin. Gently pull the skin away from the meat at each slit, creating pockets. Insert one garlic clove into each of these pockets.

If using garlic paste, mix with 2 tablespoon butter and insert a teaspoon into each slit.

Create your seasoning mixture: In a small bowl, combine the 1 ½ tablespoons of red chili powder, 2 teaspoons of turmeric powder, ½ teaspoon of ground black pepper,1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary, chopped), 1 teaspoon cayenne Pepper, 1 teaspoon paprika, 2 tablespoons of cumin powder, and 1 tablespoon of sea salt. 

Rub this seasoning mixture evenly over the entire chicken, ensuring it’s well coated with the aromatic spices.

Lemon Zest and Juice: Squeeze the juice from the 2 lemons over the chicken, ensuring that it’s evenly distributed.

Garam Masala: Sprinkle the 1/4 cup of garam masala evenly over the chicken. This will add an extra layer of aromatic flavor.

Roasting Vegetables: Surround the chicken with the carrots and onions, all roughly chopped. These vegetables will roast alongside the chicken, absorbing the delicious flavors.

Drizzle with Olive Oil: Drizzle the 1/4 cup olive oil over the chicken and vegetables. This will help create a crispy and flavorful skin on the chicken. Allow chicken to sit for about 20 minutes. Start working on potatoes

Potatoes Prep

Prepare the Potatoes: Wash the potatoes thoroughly and then cut them into 1-inch cubes. You can leave the skin on for added texture and flavor.

Season the Potatoes: In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil, ensuring they are well coated.

Add Herbs and Spices: Sprinkle the dried rosemary, dried thyme, 1 teaspoon of garlic powder, 1 teaspoon of paprika, salt, and black pepper over the potatoes. Toss the potatoes again to evenly distribute the seasonings.

Arrange on a Baking Sheet: Spread the seasoned potatoes in a single layer on a baking sheet. Make sure they are not overcrowded; this allows them to roast evenly and become crispy.

Roasting Chicken:

Place the prepared chicken and vegetables in the preheated oven. Roast at 425 degrees F (220 degrees C) for the first 20 minutes to crisp up the skin, then lower the temperature to 350 degrees F (175 degrees C) and continue baking.

Check the Temperature: Use an instant-read thermometer to check the chicken’s temperature. Insert it into the thickest part of the thigh. The temperature should read 180 degrees F (82 degrees C) when the chicken is done.

Resting: Once the chicken is fully cooked, remove it from the oven. Cover it with a doubled sheet of aluminum foil and let it rest for about 10 minutes.

Potato Roasting

Place the baking sheet in the preheated oven and roast the potatoes for about 30-35 minutes or until they are golden brown and crispy on the outside. You can check for doneness by piercing a potato cube with a fork; it should be tender inside.

Slice and Serve: After allowing the chicken to rest, you can now slice the Masala Roast Chicken and serve it with the roasted potatoes and vegetables.