Grand Bangladeshi Chicken Roast Extravaganza

1.In a large mixing bowl, combine yogurt, ginger-garlic paste, chopped onions, green chilies, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, lemon juice, mustard oil, salt, and black pepper to create a marinade.

2.Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 12 hours, preferably overnight to allow the flavors to penetrate the meat.

3.Preheat the oven to 200°C (392°F).

4.In large roasting pans, arrange the marinated chicken pieces in a single layer. Add the potato wedges, carrot sticks, and bell pepper strips around the chicken.

5.Drizzle any remaining marinade over the vegetables and chicken. Cover the pans with aluminum foil to retain moisture during the initial roasting phase.

6.Roast the chicken in the preheated oven for 1.5 to 2 hours, or until the chicken is cooked through and the juices run clear. Remove the foil for the last 30 minutes to allow the chicken to brown and crisp up.

7.Once cooked, remove from the oven and let it rest for 15 minutes before serving.

8.Garnish with sliced onions, fresh coriander leaves, and mint leaves before serving. Serve hot with steamed rice or naan.