- 4 people
- September 24, 2016
Best Roasted Chicken with Curry and Paprika
This one pot chicken dish looks really impressive and what we most love about it is how simple is to make. On second thought let us rethink that a little, actually what we love most is how the aroma can evoke beautiful memories and perfumes the whole house.
- 1 Organic free-range Chicken – cut along the backbone
- 2 Tbsp Grapeseed Oil (or Olive Oil)
- 1 Tsp Garlic Powder
- 1 Tsp Himalayan Salt
- 2 Tsp Hungarian Paprika Powder Mild
- 1 Tsp Curry Powder
- 1 Tsp Cumin
- 1/2 Tsp Cinnamon
- 1 medium Butternut Squash – peeled and chopped into 3/4” cubes (or Sweet Potato)
- 1 small Red Onion – peeled, halved and thinly sliced
- 3 Garlic Coves – peeled and cut into slices
- 3 Sprigs of Fresh Oregano or 2 Tsp dried Oregano
- 1/4 cup Chardonnay or Chicken Broth
- Preheat oven to 450F.
- Place the room temperature chicken on a large cutting board and with a knife or scissors carefully remove the backbone. You can collect it and store it in the freezer for a nice chicken broth.
- Press down on the breast with palm of your hand to loosen up the chicken.
- In a small bowl blend a little grapeseed oil and the 6 dry spices together and brush the chicken cavity first. Do watch out for bone splinters along the backbone! Then lovingly massage the outer skin all over with your aromatic spice mixture.
- Pour the rest of the olive oil into a broiler pan or cast-iron pan or Le Creuset pan.
- Peel and cut the butternut squash or sweet potato and add to the oiled pan. Add the sliced onions and the garlic cloves. Tear up the leaves from the half of the fresh oregano and evenly distribute over the vegetables.
- Transfer the chicken skin side up on the top of the vegetables.
- Bake in the oven for about 35 to 40 minutes or until the thermometer reads 165F at the thickest part of the thigh meat.
- Baste a few times during backing.
- Remove from the oven and let it rest for 5 minutes before serving.