Roasted Curry Rub Chicken

A very simple, quick and easy recipe. Great for lunch or dinner.

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: American, Asian, Caribbean, West Indian

Keyword: Baked Chicken, Best Roasted Chicken, Curry Chicken, Rotisserie Chicken

Prep Time: 10

Cook Time: 1 30

Resting Time: 15

Total Time: 1 55

Servings: to 8 Servings

Calories: 849kcal

Author: Yasmin Rasheed

Ingredients

CURRY DRY RUB: (Makes about 8 tablspoons)

2 tablespoons granulated garlic powder
1-1/2 tablespoons sea salt
1 tablespoon ground turmeric
1 tablespoon madras curry powder
1 tablespoon ground caraway
1 tablespoon dried thyme
1/2 tablespoon garam masala
1/2 tablespoon cayenne pepper
1 teaspoon freshly ground black pepper

FOR THE ROASTED CHICKEN:

5 - 6 pounds whole organic chicken
2 tablespoons Curry Dry Rub
2 tablespoons liquid smoke
1-1/2 tablespoons sesame oil
2 teaspoons sea salt

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Instructions

CURRY DRY RUB:

In a small bowl, combine all the curry dry rub ingredients. Use a spoon to mix thoroughly until all spices are blended together. Set aside.
Note: You will only need 2 tablespoons of the rub for the chicken. The remaining rub can be stored in an airtight container for up to 3 months.

FOR THE ROASTED CHICKEN:

Preheat the oven to 350 degrees. Use the roast setting if your oven has the feature.
In a small bowl, add two tablespoons curry dry rub, liquid smoke, sesame oil and sea salt. Mix to combine the ingredients to make a paste.
Remove the giblets package from the chicken and reserve to use in soup if you like. Rinse the chicken. Pat very dry with paper towels.
Note: It's important to dry the chicken well to prevent extra liquid in the pan while baking.
Line a half sheet baking sheet pan with parchment paper. Place the chicken on the parchment paper.
Season the chicken inside and out with the curry paste - loosen up the breast skin gently using your finger tips and season under the skin as well. Tie the tip of the legs together with kitchen twine. (If you don't have twine, use aluminum foil to wrap the tip of the legs together.) Tuck the chicken wings under the chicken or similarly wrap the wing tips with aluminum foil to prevent burning.
Note: Try not to rip the breast skin. You can use a small spoon to gently lift the skin if you are finicky about using your fingers.
Roast the chicken in the oven for 1 hour and 15 minutes. Rotate the pan after 30 minutes of cooking to ensure it browns evenly. (At this point, use a brush to soak up any of the limited pan drippings and brush the chicken - repeat the basting at end of the cooking process) The chicken will have a nice brown color when done - you can test the internal temperature with a meat thermometer- 170 t0 180 degrees.
Note: If the chicken starts to get two brown at the 1 hour mark cover loosely with aluminum foil.
Remove the chicken from the oven and cover loosely with aluminum foil. Allow it to sit at least 15 minutes before carving.
Carve the chicken, plate and serve with your favorite side dish. Enjoy,.

Notes

This Curry Spice Rub can be used to season, steaks and fish.

Nutrition