Indulge in a culinary journey with our curated collection of delectable curried roast chicken recipes, each offering a unique symphony of flavors. Embark on a taste adventure with our classic Curried Roast Chicken with Grapefruit, Honey, and Thyme, where the tangy citrus notes of grapefruit harmonize with the sweetness of honey and the aromatic allure of thyme. Discover the vibrant flavors of our Indian-Spiced Roast Chicken, infused with an array of aromatic spices, while our Jamaican Jerk Chicken tantalizes your taste buds with its fiery heat and Caribbean flair. For a delightful twist, try our Curried Roast Chicken with Mango Chutney, where the sweet and tangy chutney adds a refreshing dimension to the dish. Complete your culinary exploration with our Thai-Inspired Roast Chicken, where lemongrass, ginger, and coconut milk create an exotic symphony of flavors. These recipes are easy to follow, ensuring a delightful culinary experience for home chefs of all skill levels.
Check out the recipes below so you can choose the best recipe for yourself!
PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- For the chicken: Season the chicken cavity with salt and pepper, to taste. Stuff the chicken cavity with the shallot, half the thyme, and lemon zest. Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil. Whisk the honey and remaining oil in a small bowl. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture. Season bird with salt and pepper, to taste.
- Tuck the wings under the back, cross the legs, and tie them with kitchen string. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and open up the legs a bit. Baste the chicken with the pan drippings, using the thyme sprigs as a brush. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F., 20 to 25 minutes more. Transfer the chicken to a carving board, and let it rest 10 minutes before carving.
- For the sauce: Remove the rack from the roasting pan. Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits that cling to the pan. Strain the pan drippings into a small bowl and spoon off the fat. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste. Carve the chicken and serve drizzled with the sauce.
HONEY CURRIED ROASTED CHICKEN AND VEGETABLES
Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe.
Provided by KL1KX
Categories Main Dish Recipes Curries Chicken
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
- Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
- In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
- Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
Nutrition Facts : Calories 625.2 calories, Carbohydrate 70.7 g, Cholesterol 112.3 mg, Fat 23.5 g, Fiber 6 g, Protein 35.4 g, SaturatedFat 8.5 g, Sodium 716.3 mg, Sugar 40.8 g
GRAPEFRUIT CHICKEN
This is a twist on orange chicken and is a favorite of my family. You can use chicken pieces or even a turkey.
Provided by Carmen Schmitz-Ziebell
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
- Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 324.6 calories, Carbohydrate 5.1 g, Cholesterol 96.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 30.9 g, SaturatedFat 5.1 g, Sodium 169.6 mg, Sugar 3.7 g
CURRIED ROAST CHICKEN, DURBAN STYLE
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South Africa, for chicken roasted whole with a forcefully seasoned ginger and chili paste. The chicken is skinned before seasoning and cooking, not a demanding job but one that requires care. The fragrant heat of the chicken, which stayed moist thanks to its foil cocoon, even seemed to tease some spicy flavors from the Marcel Lapierre Morgon Beaujolais I poured with dinner. The fruitiness of the wine helped tame the heat.
Provided by Florence Fabricant
Categories dinner, project, main course
Time 2h
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
- Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick purée. Rub purée over chicken, inside and out, and into slits. Set chicken aside 30 minutes.
- Heat oven to 400 degrees. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast 1 hour.
- Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 30 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 12 grams, Sodium 771 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choosing the Right Chicken: Opt for a whole roasting chicken that weighs between 3 ½ and 4 ½ pounds. Ensure the chicken is free-range and organic for optimal flavor and quality.
- Preparing the Chicken: Rinse the chicken inside and out with cold water and pat dry thoroughly. Remove any excess fat, including the giblets, and trim any loose skin.
- Seasoning the Chicken: Generously season the chicken inside and out with salt and pepper. You can also use a store-bought or homemade poultry seasoning blend for added flavor.
- Creating a Flavorful Compound Butter: Mix softened butter, chopped thyme, chopped rosemary, minced garlic, and lemon zest in a small bowl. This compound butter will infuse the chicken with incredible flavor as it roasts.
- Stuffing the Chicken: Fill the chicken cavity with thyme sprigs, lemon slices, and a halved red onion. These aromatics will contribute to the chicken's overall flavor and aroma.
- Roasting the Chicken: Place the seasoned chicken breast-side up in a roasting pan and brush it generously with the prepared compound butter. Roast the chicken in a preheated oven at 400°F (200°C) for approximately 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Making the Grapefruit-Honey-Thyme Sauce: In a saucepan, combine grapefruit juice, honey, thyme sprigs, and a pinch of salt. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer gently for about 10 minutes, or until the sauce has thickened slightly.
- Finishing Touches: Once the chicken is roasted, remove it from the oven and let it rest for 10-15 minutes. Baste the chicken with the grapefruit-honey-thyme sauce before serving. Garnish with fresh thyme sprigs for an elegant presentation.
Conclusion:
Curried Roast Chicken with Grapefruit-Honey-Thyme Sauce is a delectable and flavorful dish that showcases the perfect harmony of sweet, savory, and tangy flavors. The tender and juicy chicken, infused with the aromatic compound butter and roasted with fragrant herbs, is complemented beautifully by the vibrant grapefruit-honey-thyme sauce. This dish is sure to impress your family and friends, whether served as a special occasion meal or a comforting weeknight dinner. With its ease of preparation and stunning presentation, this recipe is a must-try for any home cook looking to create a memorable culinary experience.
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