Description
This Curry Roast Chicken is a flavorful and aromatic dish featuring a whole chicken rubbed with a vibrant blend of curry powder, turmeric, cumin, and other spices, then roasted to perfection for a crispy, golden skin and juicy meat. Perfect for a family dinner, it combines bold Indian-inspired flavors with classic roasting techniques.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 4-5 lbs), patted dry
- 3 tablespoons olive oil
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili powder (optional, for heat)
- Salt and pepper, to taste
Additional Flavorings
- 1 lemon, quartered
- 4 garlic cloves, smashed
- Fresh herbs (such as rosemary or thyme), optional for garnish
Instructions
- Preheat Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting the chicken.
- Prepare Spice Rub: In a small bowl, mix together the curry powder, turmeric, cumin, ground coriander, garlic powder, ground cinnamon, chili powder (if using), salt, and pepper to create a fragrant spice blend.
- Season Chicken: Pat the whole chicken dry with paper towels. Rub the olive oil evenly all over the chicken, then coat it thoroughly with the spice blend, making sure to cover the inside cavity as well.
- Stuff Chicken: Insert the quartered lemon and smashed garlic cloves into the cavity of the chicken. This will infuse the meat with additional flavor and aroma during roasting.
- Roast Chicken: Place the chicken breast-side up on a roasting pan or oven-safe skillet. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste occasionally with pan juices if desired.
- Rest Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute, ensuring moist and tender meat.
- Garnish and Serve: Optionally garnish with fresh rosemary or thyme sprigs before serving. Carve the chicken and enjoy with your favorite sides.
Notes
- Ensure the chicken is patted dry to help the skin crisp up during roasting.
- Adjust chili powder quantity to control the heat level according to your preference.
- Use a meat thermometer to guarantee the chicken is safely cooked through.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- For extra flavor, marinate the chicken with the spice rub for a few hours or overnight before roasting.
