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Author Notes: A crispy, spicy roast chicken that even non-curry lovers will quickly call a favorite! —Doreen Cook
Whole roaster chicken, 6 - 7 lbs
cup Extra virgin olive oil
teaspoon Garam masala curry
teaspoon Kosher salt
teaspoon Ground cayenne pepper
Large yellow onion
teaspoon Garlic powder
- Preheat oven to 350 degrees F. Pat dry the chicken and set aside giblets for another use.
- Using your fingertips, gently separate the skin from the chicken meat to create a pocket.
- Blend together all other ingredients except the onion in a small bowl.
- Massage the spice blend underneath the skin of the chicken and on top of the skin of the chicken.
- Peel and slice the onion into 1/4 inch rounds.
- Place the onions on the bottom of a roasting pan near each other to create a rack for the chicken.
- Place the chicken on top of the onion rack in the roasting pan.
- Roast chicken for 60 minutes or until meat thermometer inserted at the thickest point has reached an internal temperature of 165 degrees F.
- Remove from oven and let rest 15 minutes before slicing and serving
- This recipe was entered in the contest for Your Best Recipe with Honey