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Curry-Rubbed Roast Chicken

There is just something right about serving a roasted chicken! And my curry-rubbed chicken is packed with spicy flavors suitable for a bridal shower lunch, graduation dinner or Mother's Day brunch. —Merry Graham, Newhall, California
  • Total Time
    Prep: 20 min. Cook: 1-1/2 hours + standing
  • Makes
    6 servings

Ingredients

  • 4 tablespoons coconut oil, divided
  • 2-1/2 teaspoons salt, divided
  • 2 teaspoons Madras curry powder
  • 1/2 teaspoon granulated garlic
  • 1 roasting chicken (5 to 6 pounds)
  • 1/4 teaspoon pepper
  • 1 cup chopped leeks (white portion only)
  • 1 celery rib, coarsely chopped
  • 3 green onions, chopped
  • 1 medium lemon, quartered
  • 1 cup reduced-sodium chicken broth
  • GRAVY:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup white wine
  • Optional: Lemon slices, minced fresh parsley and minced chives

Directions

  • Preheat oven to 350°. Mix 2 tablespoons coconut oil and 2 teaspoons salt with curry powder and garlic. With fingers, carefully loosen skin from chicken breast and upper legs; rub coconut oil mixture under skin. Remove giblets from cavity and save for another use. Sprinkle cavity with pepper and remaining salt; rub inside and outside of chicken with remaining coconut oil.
  • Combine leek, celery, green onions and lemon and toss lightly; loosely stuff cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a shallow roasting pan.
  • Roast 45 minutes; add broth to pan. Continue roasting until a thermometer reads 165° when inserted in center of stuffing and at least 170° in the thigh, 45-60 minutes. (Cover loosely with foil if chicken browns too quickly.)
  • Pour juices from cavity into pan. Remove chicken to a serving platter; tent with foil. Let stand 15-20 minutes before removing stuffing and slicing.
  • For gravy, pour pan juices into a large saucepan; skim off fat. Bring juices to a boil over medium heat. Add butter and flour; cook and stir until slightly thickened. Add broth and wine; cook and stir until thickened, 2-3 minutes. Serve with chicken and, if desired, lemon slices, parsley and chives.
Nutrition Facts
1 serving: 580 calories, 38g fat (17g saturated fat), 154mg cholesterol, 1328mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 49g protein.

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