Curried Roast Chicken

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 3 1/4 lbs whole chickens
• 1/4 cup lemon juice
• 2 inches piece peeled ginger
• 3 garlic cloves
• 1/2 jalapeno pepper, seeds removed
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder

Recipe

• 1 preheat the oven and an appropriately sized roasting tray to 425 degrees f.
• 2 wash your chicken inside and out and pat dry with kitchen paper.
• 3 using your fingers, part the breast skin from the breast meat, i use a spoon to gently separate the skin from breast. be careful not to rip the skin.
• 4 i also like to slash the thigh meat to allow the heat to penetrate a little more. this way the thights cook at the same rate as the breasts.
• 5 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.
• 6 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.
• 7 roast for approximatly 1 hour 15 min or till thickest part of breast meat registers at 170°f.
• 8 transfer chicken to serving platter. pour juices from foil into a small dish and serve alongside chicken.