Description
This Indian-inspired Curry Roast Chicken features a whole chicken marinated in a rich blend of Greek yogurt and aromatic spices like curry powder, cumin, coriander, and turmeric. Roasted to juicy perfection with a crisp skin, this flavorful dish makes for a hearty main course that’s perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 4 lbs)
- 3 tablespoons plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- 4 garlic cloves (minced)
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Additional
- 1 onion (sliced)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the chicken evenly.
- Prepare the Marinade: In a small bowl, combine Greek yogurt, olive oil, curry powder, cumin, coriander, paprika, turmeric, ground ginger, minced garlic, fresh lemon juice, salt, and black pepper. Mix thoroughly until a thick, smooth marinade forms.
- Marinate the Chicken: Pat the chicken dry using paper towels. Gently loosen the skin over the breast and thighs, then rub half of the marinade under the skin for deeper flavor absorption. Rub the remaining marinade evenly all over the outside of the chicken.
- Arrange in Roasting Pan: Place the sliced onion in the bottom of a roasting pan to create a flavorful base. Set the marinated chicken on top, breast side up. Tie the legs together with kitchen twine to ensure even cooking.
- Roast the Chicken: Place the pan in the preheated oven and roast the chicken for about 1 hour and 20 minutes. Halfway through cooking, baste the chicken with its own juices to keep it moist and flavorful. The chicken is done when the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10–15 minutes to allow juices to redistribute. Carve and garnish with fresh cilantro if desired before serving.
Notes
- For deeper flavor, marinate the chicken overnight in the refrigerator.
- Serve alongside basmati rice, naan bread, or roasted vegetables to complete the meal.
- Use kitchen twine to secure the legs for even roasting and presentation.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-Inspired
