CURRY-RUBBED ROAST CHICKEN

Curry-Rubbed Roast Chicken image

There is just something right about serving a roasted chicken! And my curry-rubbed chicken is packed with spicy flavors suitable for a bridal shower lunch, graduation dinner or Mother's Day brunch. —Merry Graham, Newhall, California

Provided by Taste of Home

Time 1h50m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

4 tablespoons coconut oil, divided
2-1/2 teaspoons salt, divided
2 teaspoons Madras curry powder
1/2 teaspoon granulated garlic
1 roasting chicken (5 to 6 pounds)
1/4 teaspoon pepper
1 cup chopped leeks (white portion only)
1 celery rib, coarsely chopped
3 green onions, chopped
1 medium lemon, quartered
1 cup reduced-sodium chicken broth
GRAVY:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup reduced-sodium chicken broth
1/2 cup white wine
Optional: Lemon slices, minced fresh parsley and minced chives

Steps:

Preheat oven to 350°. Mix 2 tablespoons coconut oil and 2 teaspoons salt with curry powder and garlic. With fingers, carefully loosen skin from chicken breast and upper legs; rub coconut oil mixture under skin. Remove giblets from cavity and save for another use. Sprinkle cavity with pepper and remaining salt; rub inside and outside of chicken with remaining coconut oil., Combine leek, celery, green onions and lemon and toss lightly; loosely stuff cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a shallow roasting pan. , Roast 45 minutes; add broth to pan. Continue roasting until a thermometer reads 165° when inserted in center of stuffing and at least 170° in the thigh, 45-60 minutes. (Cover loosely with foil if chicken browns too quickly.) , Pour juices from cavity into pan. Remove chicken to a serving platter; tent with foil. Let stand 15-20 minutes before removing stuffing and slicing., For gravy, pour pan juices into a large saucepan; skim off fat. Bring juices to a boil over medium heat. Add butter and flour; cook and stir until slightly thickened. Add broth and wine; cook and stir until thickened, 2-3 minutes. Serve with chicken and, if desired, lemon slices, parsley and chives.

Nutrition Facts : Calories 580 calories, Fat 38g fat (17g saturated fat), Cholesterol 154mg cholesterol, Sodium 1328mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 49g protein.