Bengali Five-Spice Roasted Chicken & Vegetables Recipe – Sunset Magazine

Ingredients

• 2 1/2 tablespoons vegetable oil
• 2 tablespoons panch phoron
• 2 dried bay leaves
• 2 1/2 tablespoons grated fresh ginger
• 2 1/2 tablespoons minced garlic
• 2 1/2 teaspoons ground coriander
• 1 1/2 teaspoons kosher salt
• 1 1/4 cups plain whole-milk yogurt mixed with 1 1/2 tsp. flour
• 4 bone-in chicken legs
• 4 bone-in chicken thighs
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 2 large carrots, quartered lengthwise, cut into 3-in. pieces
• 1 pound Yukon Gold potatoes, peeled and cut into chunks