Recipes Ingredients Meat & Poultry Chicken Thai Curried Roast Chicken Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 29, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 25 mins Servings: 4 Thai curry paste, available online and in many supermarkets, makes this meal simply delicious. This recipe comes from Esther Moran of Bronx, New York. Ingredients 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 ½ pounds), patted dry (giblets, neck, and liver removed) Lime wedges, for serving (optional) Directions 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. Rate it Print