Roasted Curry Chicken

Ingredients:

• 1 whole chicken (4 to 5 pounds)

• 2 tbsp curry powder

• 2 tsp dried thyme

• 2 tsp salt

• 2 tsp fresh grated ginger

• 1 tsp ground turmeric

• 2 tsp toasted ground cumin

• 1 tsp paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp ground sage

• 1 tsp toasted ground coriander

• 1/2 tsp black pepper

• 1/4 tsp pepper flakes, optional

• 1/4 tsp ground cayenne, optional

• 1 tsp grated lemon zest

• 1 tsp lemon juice

• 1 tsp Worcestershire sauce

• 2 tsp vegetable oil

• 1 to 2 tbsp water

1. In a small bowl, combine all dry ingredients, from curry powder to lemon zest. Stir in all ingredients from lemon juice to water to form a paste. If additional water is needed, add a teaspoonful at a time.

2. Rinse chicken and pat dry. Remove excess fat; place in a large bowl. Rub curry paste under the skin of the chicken (you will have to loosen the skin with your fingers - be gentle), inside the cavity and on the skin of the chicken. Allow to marinate for two hours or overnight.

3. Heat oven to 375°F. Remove chicken from refrigerator 30 minutes before you have to put it in the oven. Place chicken in a roaster or your favorite roasting dish. Cook for 20 minutes. Reduce heat to 325°F, cover with foil, cook for 1 hour 45 minutes.

4. Test chicken for doneness. An instant read thermometer in the thickest part of the thigh should register a reading of 165 - 170°F. If not, cook for an additional 15 minutes. Allow chicken to rest for 20 to 30 minutes before carving.

5. Serve with a side of Couscous Salad or Yellow Rice and Vegetables.

Serves: 6 to 8

Notes&Tips:

• First of all, I must say that I had planned on cooking a simple roast chicken. Some in my family wanted Curried Chicken. Since I already had the whole chicken in the refrigerator and was not in the mood to cut it up, I decided to do this Roasted Curry Chicken. It turned out better than I though it would.

• Even though the list of ingredients looks long and daunting, you will have most, if not all of it, in your pantry.

• Roasting this chicken at a low temperature and covering it with foil ensures the meat it moist and juicy.

• This Roasted Curry Chicken had a lovely curry taste without being too hot and spicy. I served it with a warm Couscous Salad https://bibifykhan.wixsite.com/palatepleasing/post/couscous-salad and it was absolutely delicious. You will find the Warm Couscous Salad on this site shortly.