Curried Roast Chicken With Grapefruit, Honey and Thyme
Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.
- Serves: 4 persons
- 1(3 1/2-pound) whole chicken
- Kosher salt and black pepper
- ⅓cup grapefruit juice, freshly squeezed, if possible
- ¼cup honey
- 1teaspoon curry powder
- 1tablespoon finely chopped thyme
Step 1Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
Step 2In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
Step 3Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.