Curried Roast Chicken

1. 1

   Preheat the oven and an appropriately sized roasting tray to 425 degrees F.

2. 2

   Wash your chicken inside and out and pat dry with kitchen paper.

3. 3

   Using your fingers, part the breast skin from the breast meat, I use a spoon to gently separate the skin from breast.

4. 4

   Be careful not to rip the skin.

5. 5

   I also like to slash the thigh meat to allow the heat to penetrate a little more.

6. 6

   This way the thights cook at the same rate as the breasts.

7. 7

   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.

8. 8

   Pour some puree into the cavities between the breast skin and meat.

9. 9

   Pour the rest over the chicken and into slits on the thighs.

10. 10

    Set chicken aside for 30 minutes.

11. 11

    Roast for approximatly 1 hour 15 min or till thickest part of breast meat registers at 170F.

12. 12

    Transfer chicken to serving platter.

13. 13

    Pour juices from foil into a small dish and serve alongside chicken.

* Per serving · 4 servings · Values may vary.