Bengali Five-Spice Roasted Chicken And Vegetables

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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

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