Curry Rubbed Roasted Chicken!!!

When I was at the store the other day whole chickens were on sale for 83 cents a pound!!!! That's like stupid cheap...so I stocked up!!! My standard roasted chicken recipe wasn't really floating my boat, even though it is totally delicious, so I decided to mix it up! Years ago Oprah published a super tasty curry rubbed chicken recipe and that was all I could think about. I wanted that recipe but with a little bit more spicy goodness. I've combined a couple of recipes together here to make this amazing chicken! Serve this with rice and some tasty green vegetables to help cool your mouth off. You could even make a lovely apple chutney to go along with this warm and spicy dish.

Roasted Curry Rubbed Chicken

1 whole chicken, 3-4 lbs.

2 tbsp sweet paprika
1 tbsp chili powder
8 tsp curry powder
4 tsp onion powder
1 tbsp kosher salt
2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp ground sage
1/4 tsp ground ginger

4 tsp olive oil
1 yellow onion, peeled and quartered

1. Preheat your oven to 425F (Yes!!! Make it a hot!!!) Line a roasting pan with heavy duty foil. Set it aside. 
2. In a small bowl, mix together all of the dry ingredients. Take your chicken out of the fridge and dry it off with a paper towel. 
3. Rub the inside and outside of your chicken with the olive oil. This will help the rub stick so be sure to do this! 
4. Now take the rub and rub in ALL OVER the inside and outside of your chicken. Use ALL of the rub! Don't be afraid!!!! Use it all!!!!
5. Stuff the onion into the chicken cavity and place your chicken in the roasting pan.
6. Place in oven and roast for 75-85 minutes, turning at least once during the cooking process. Make sure your chicken is done. The internal temperature should be at least 165F. 

Mama Erin's World Famous Roasted Chicken

The buttery goodness:


After the roasting:



I love roasted chicken!!! It is a comfort food that is super easy to make and really delicious! Every time I make it for guests they swoon and want to know my secrets. There are two key things to making a really juicy roasted chicken: a HOT oven & butter! Here's how I whip up this tasty dish:

Roasted Chicken

1 5-6 lb. chicken
1 lemon, cut into wedges
1/2 onion, cut into wedges
a handful of flat leaf parsley
Salt & pepper
Old Bay seasoning
4-8 tbsp. butter

Heat oven to 425F. Prepare a roasting pan by lining it with aluminum foil (this just makes clean-up easier!) Rinse off your chicken, remove giblets & neck and then pat dry with paper towels. Salt & pepper in cavity and then stuff it with lemons, onion and parsley. Salt & pepper outside of bird & sprinkle with Old Bay, making sure to season the bottom of the bird as well. Place chicken in the roasting pan with breast side up. Put pats of butter in random spots all over the bird. Slide her into the oven!

Baste the bird with the melted butter every 20 minutes or so and roast until the bird is fully cooked 60-75 minutes. The skin should be a dark caramel color and juices from the leg joint should run clear.

Let rest for 5 minutes and then carve and devour!