Author Notes
A crispy, spicy roast chicken that even non-curry lovers will quickly call a favorite! —Doreen Cook
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Ingredients
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1
Whole roaster chicken, 6 - 7 lbs
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1/3 cup
Extra virgin olive oil
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1/3 cup
Honey
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1 teaspoon
Garam masala curry
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1/4 teaspoon
Kosher salt
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1/4 teaspoon
Ground cayenne pepper
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1
Large yellow onion
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1/4 teaspoon
Garlic powder
Directions
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Preheat oven to 350 degrees F. Pat dry the chicken and set aside giblets for another use.
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Using your fingertips, gently separate the skin from the chicken meat to create a pocket.
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Blend together all other ingredients except the onion in a small bowl.
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Massage the spice blend underneath the skin of the chicken and on top of the skin of the chicken.
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Peel and slice the onion into 1/4 inch rounds.
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Place the onions on the bottom of a roasting pan near each other to create a rack for the chicken.
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Place the chicken on top of the onion rack in the roasting pan.
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Roast chicken for 60 minutes or until meat thermometer inserted at the thickest point has reached an internal temperature of 165 degrees F.
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Remove from oven and let rest 15 minutes before slicing and serving
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