Curried Roast Chicken
- 3 14 lbs whole chickens
- 14 cup lemon juice
- 2 inches piece peeled ginger
- 3 garlic cloves
- 12 jalapeno pepper, seeds removed
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 12 teaspoon chili powder
- 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.
- 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.
- 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.
- 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.
- 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.
- Roast for approximatly 1 hour 15 min or till thickest part of breast meat registers at 170F.
- Transfer chicken to serving platter.
- Pour juices from foil into a small dish and serve alongside chicken.
chickens, lemon juice, ginger, garlic, jalapeno pepper, salt, olive oil, ground cumin, ground coriander, chili powder
Taken from www.food.com/recipe/curried-roast-chicken-449331 (may not work)