Serves 4
4 large yellow potatoes, washed, cut into 1-in (2.5 cm) chunks
3 cups (750 ml) trimmed, halved Brussels sprouts
1 large red onion, peeled, cut into 8 wedges
2 medium carrots, peeled, cut into 1-in (2.5 cm) chunks
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) fennel seeds
2 tsp (10 ml) yellow mustard seeds
1½ tsp (7.5 ml) ground turmeric
4 garlic cloves, minced
2 tsp (10 ml) freshly grated ginger
1 lemon, juice and finely grated zest
2 tsp (10 ml) salt, plus extra
¼ cup (60 ml) white wine
4 chicken thighs
4 chicken drumsticks
2 tbsp (30 ml) grapeseed oil
Pickled Red Onions, for garnish, make ahead, recipe follows
1 tbsp (15 ml) roughly chopped cilantro, for garnish
1 tbsp (15 ml) roughly chopped mint, for garnish
Turmeric Raita, to serve, make ahead, recipe follows
½ cup (125 ml) red wine vinegar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) salt
½ small red onion, sliced into ⅛-in (0.25 cm) thick rings
1 tsp (5 ml) grapeseed oil
½ tsp (2.5 ml) brown mustard seeds
6 curry leaves (optional)
1 shallot, thinly sliced
½ tsp (2.5 ml) ground turmeric
¼ tsp (1 ml) salt
1 cup (250 ml) plain yogurt
1 tbsp (15 ml) cilantro, roughly chopped (optional)


  1. Preheat oven to 425 F (220 C).
  2. In a large roasting pan or 9 x 13‑in (3.5 L) baking dish, place potatoes, Brussels sprouts, red onion and carrots before gently tossing together with cumin seed, fennel seed, mustard seed, turmeric, garlic, ginger, lemon zest and juice, salt and wine. Add chicken to pan and toss together. Place chicken skin side up on top of vegetables, drizzle with oil and sprinkle with additional salt, if desired. Roast in oven, uncovered, until potatoes and carrots are tender and chicken is cooked through, about 1 hour. Serve warm, garnished with Pickled Red Onions, cilantro and mint. Serve Turmeric Raita alongside.
  3. TO MAKE PICKLED RED ONIONS: In a small saucepan, bring vinegar, sugar and salt to a boil. Put red onion rings into a small heatproof bowl or container. Pour hot vinegar mixture over onions in bowl and let cool to room temperature stirring occasionally. Enjoy once cooled or cover and store in an airtight container in refrigerator for up to 3 weeks. Makes about ½ cup (125 ml)
  4. TO MAKE TURMERIC RAITA: In a small saucepan over medium heat, heat oil. Add mustard seed and cook, stirring until starting to pop, about 30 seconds. Add curry leaves, if using, and cook a few seconds before stirring in shallots, turmeric and salt. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Whisk in yogurt and cook for 30 seconds. Remove from heat and stir in cilantro, if using. Serve immediately. Makes about 1 cup (250 ml)
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