Curried Roast Chicken
A South Asian dish of chickens, jalapeno pepper and coriander, seasoned with ginger and cumin and roasted in the oven.
1 hr 30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 75 min · 90 min total
- medium
- 1
Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper.
- 2
Be careful not to rip the skin. This way the thights cook at the same rate as the breasts.
- 3
Place lemon juice, ginger, garlic, chilies, salt, oil, cumin, coriander, and chili in a blender and process to a runny puree, leave a few chunks.
- 4
Pour some puree into the cavities between the breast skin and meat. Pour the rest over the chicken and into slits on the thighs. Set chicken aside for 30 minutes.
- 5
Roast for approximatly 1 hour 15 min or till thickest part of breast meat registers at 170°F.
- 6
Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
