Citrus Curry Roasted Chicken

Name: Citrus Curry Roasted Chicken
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 3 pounds of bone-in skin-on chicken pieces; 1/2 cup of fresh citrus juice (lemon, lime or orange); 1/2 cup of a neutral oil; 2 tablespoons of brown sugar; 4 cloves of garlic, finely minced; 1 teaspoon of ginger paste; 1 tablespoon of garam masala; 1 teaspoon of salt; 1/2 teaspoon of turmeric; 1/2 teaspoon of paprika; 1/2 teaspoon of chili powder; 1/2 teaspoon of ground coriander; 1/4 teaspoon of cumin; 1/4 teaspoon of black pepper; 1 tablespoon of sesame seeds (garnish); fresh cilantro, finely chopped (garnish)

March 29, 2022

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This citrus curry roasted chicken is so delicious. It is full of warm curry spices, tangy citrus flavors, garlic, ginger and just a little bit of sweetness from brown sugar. The chicken is coated in that fabulous glaze and then roasted to caramelized perfection.

This chicken is wonderful with some rice or steamed veggies, over noodles or in a salad. I love roasting some up in the beginning of the week to have for lunches or a quick mid-week dinner. The flavors are delicious and roasting chicken results in a nice crispy skin with juicy meat. I love everything about this chicken and know you will too.

Let’s get started…

Start by gathering your spices. You will need 1 tablespoon of garam masala, 1 teaspoon of salt, 1/2 teaspoon of turmeric, 1/2 teaspoon of paprika, 1/2 teaspoon of chili powder, 1/2 teaspoon of ground coriander, 1/4 teaspoon of cumin and 1/4 teaspoon of black pepper.

In addition to the spices, gather 1/2 cup of fresh citrus juice (from lemons, limes or oranges), 1/2 cup of a neutral oil, 2 tablespoons of brown sugar, 4 finely minced cloves of garlic and 1 teaspoon of ginger paste. Combine everything in a small dish and grab your chicken.

Pat the chicken dry with paper towels and set them onto a rimmed baking sheet. Pour about 2/3 of the sauce over the chicken and set the remaining sauce to the side for now.

Flip the chicken so all sides are coated in the sauce and then place the chicken, skin side down, onto the baking sheet. Roast the chicken in a 400 degree oven for 25 minutes skin side down and then carefully flip the chicken and pour the remaining sauce over each piece.

Roast the chicken for another 20-25 minutes or until it is cooked through with an internal temperature of 165 degrees. If you want your chickens skin to be nice and crispy, turn your ovens high broiler on and let it broil for a minute or two before taking them out of the oven.

I love the color that those curry spices add to this chicken and those little charred areas from broiling the skin are absolutely wonderful. The chicken is super juicy, but if you want to spoon some of the sauce from the pan over the chicken after you slice it up, you won’t regret it…

I love serving this citrus curry roasted chicken with fluffy white rice and some steamed vegetables, cole slaw, black beans or some rice noodles. Toss a few sesame seeds and some fresh cilantro over the chicken and spoon a little bit of the sauce over before serving.

Whatever you decide to serve it with, this beautiful flavored chicken will be the star of the dish.

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