Bangladeshi Spiced Chicken Roast

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, combine ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, yogurt, lemon juice, and vegetable oil. Mix well to form a marinade.

3.Clean the chicken thoroughly and pat it dry with paper towels. Make deep slashes on the chicken to allow the marinade to penetrate.

4.Rub the marinade all over the chicken, making sure to get it into the slashes and inside the cavity. Cover and let it marinate for at least 2 hours, preferably overnight in the refrigerator for maximum flavor.

5.In a large oven-safe pan, heat a little oil over medium heat and add the sliced onions. Sauté until they are golden brown and caramelized. Remove half of the onions and set aside for garnishing later.

6.Place the marinated chicken in the pan with the remaining onions. If using, add the slit green chilies on top of the chicken.

7.Cover the pan with aluminum foil and roast in the preheated oven for 45 minutes. After 45 minutes, remove the foil and roast for an additional 30 minutes, basting the chicken with the pan juices every 10 minutes until the chicken is golden brown and cooked through.

8.Check the internal temperature of the chicken; it should reach 165°F (75°C). Once done, remove from the oven and let it rest for 10 minutes before carving.

9.Garnish with the reserved caramelized onions and fresh cilantro before serving.