Curried Roast Chicken
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 1⁄4 lbs whole chickens
- 1⁄4 cup lemon juice
- 2 inches piece peeled ginger
- 3 garlic cloves
- 1⁄2 jalapeno pepper, seeds removed
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon chili powder
directions
- Preheat the oven and an appropriately sized roasting tray to 425 degrees F.
- Wash your chicken inside and out and pat dry with kitchen paper.
- Using your fingers, part the breast skin from the breast meat, I use a spoon to gently separate the skin from breast. Be careful not to rip the skin.
- I also like to slash the thigh meat to allow the heat to penetrate a little more. This way the thights cook at the same rate as the breasts.
- Place lemon juice, ginger, garlic, chilies, salt, oil, cumin, coriander, and chili in a blender and process to a runny puree, leave a few chunks.
- Pour some puree into the cavities between the breast skin and meat. Pour the rest over the chicken and into slits on the thighs. Set chicken aside for 30 minutes.
- Roast for approximatly 1 hour 15 min or till thickest part of breast meat registers at 170°F.
- Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.
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RECIPE SUBMITTED BY
I love to cook, my husband loves to eat. I guess we are a match made in hevean