Barham Family Farm Tikka Masala Roast Chicken and Potatoes

1 Barham Family Farm whole chicken

Salt and pepper

1 to 2 tablespoons butter

1/2 lime

2 tablespoons Indian garam masala spice

1 (1-pound) bag petite gold or baby Dutch yellow potatoes

1 (12.5-ounce) jar Indian tikka masala sauce, such as Maya Kaimal brand

2 cups cherry tomato or similar sized tomatoes

Cilantro, for garnish

Preheat oven to 400 degrees.

Remove giblets and save for gravy, stuffing or soup. Rinse chicken and pat with a paper towel. 

Wash potatoes and pat dry with a paper towel. Cut potatoes in half and place in a roasting pan; season well with salt and pepper.  Pour 1/4 of sauce over the potatoes and stir with a spoon until the potatoes are well coated. Spread potatoes in a single layer.

Stuff bird cavity with lime and butter. Season exterior of meat with salt and pepper followed by rubbing garam masala over all. Place bird on top of potatoes and pour remaining sauce over all. Cook chicken and potatoes for 20 minutes. Reduce heat to 350 degrees and cook 20 more minutes. Add tomatoes and continue roasting 10-20 minutes more minutes, or until chicken juices run clear and a meat thermometer reaches 165 degrees. Tent the chicken with foil at any point if the sauce begins to splatter or burn; charring is expected due to the sauce and adds flavor.

Allow chicken to rest 10 minutes before slicing. Garnish with cilantro and serve.