Thai Curried Roast Chicken
Thai curry paste, available in the Asian foods aisle of supermarkets, makes this chicken instantly exotic. This recipe comes from Esther Moran of Bronx, New York.
- Total Time:
- Servings: 4
Source: Everyday Food, April 2008
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon Thai red curry paste
- 1 tablespoon vegetable oil, such as safflower
- 1 tablespoon honey
- 1 teaspoon Asian chili sauce with garlic
- Coarse salt and ground pepper
- 1 whole chicken (about 3 1/2 pounds), patted dry (giblets, neck, and liver removed)
- Lime wedges, for serving (optional)
Preheat oven to 475 degrees. In a small bowl, combine cilantro, curry paste, oil, honey, chili sauce, 1 teaspoon salt, and 1/4 teaspoon pepper; set aside.
Place chicken, breast side up, on a work surface; slide fingers under skin to loosen it (being careful not to tear skin). Evenly rub half of spice mixture under skin; rub the rest over skin. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
Roast until well browned, 15 to 20 minutes. Cover loosely with aluminum foil; continue to roast until an instant-read thermometer inserted in the thickest part of a thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes. Serve with lime wedges, if desired.