Citrus Curry Roasted Chicken
Chicken roasted in a tangy, warmly spiced citrus curry sauce.
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)
Instructions
- Preheat your oven to 400 degrees
- Combine 1/2 cup of fresh citrus juice, 1/2 cup of a neutral oil, 2 tablespoons of brown sugar, 4 finely minced cloves of garlic, 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 and 1/4 teaspoon of black pepper in a small dish
- Place the chicken into a deep baking dish and add about 2/3 of the sauce
- Flip the chicken to coat all sides and leave the each piece positioned skin side down
- Roast the chicken for 25 minutes and then carefully flip each piece skin side up and roast for another 20-25 minutes or until cooked through with an internal temperature of 165 degrees
- Turn your ovens high broiler on and broil the chicken for several minutes yo crisp the skin
- Transfer the chicken out of the baking dish
- Spoon the glaze over the chicken and garnish with sesame seeds and green onions, chives or fresh herbs