Roast Chicken with Cilantro-Mint Chutney

Step 1

Combine mint, cilantro, jalapeño, 1/4 cup water, lime juice, 1 teaspoon salt, and cumin in a blender; process until smooth. Place half of chutney in an airtight container, and chill until ready to serve.

Step 2

Whisk the remaining half of the chutney in a large bowl with the yogurt and oil. Pat the chicken pieces dry with paper towels. Using a knife, score each piece of chicken several times, about 3/4 inch deep. Sprinkle with remaining 2 teaspoons salt. Transfer the chicken to the bowl, and turn to coat evenly with yogurt mixture. Cover with a lid, and chill 2 hours.

Step 3

Preheat the oven to 350°Fwith rack 8 inches from heat. Place a wire rack inside a rimmed baking sheet. Place the marinated chicken pieces, skin side up, on the rack, wiping off excess marinade. Roast in preheated oven until internal temperature of breast registers 160°F, about 1 hour 10 minutes.Increase heat to broil (do not remove chicken), and broil until skin is crispy, 4 to 5 minutes. Remove chicken from oven, and let rest 10 minutes. Serve with reserved chutney.