Easy Chili Curry Roasted Chicken

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Lolas Lechen Style Marinated Chicken with Chimichurri Sauce. A121002_FW_BillKim_4thJuly_July2013

Serves 10

CHICKEN
1 cup vegetable oil
3/4 cup white vinegar
9 garlic cloves, minced
1/3 cup oregano leaves, finely chopped
3 tablespoons sweet paprika
3 tablespoons chili powder
1 tablespoon curry powder
Kosher salt
Three 3-1/2-pound chickens

PREPARE THE CHICKEN
In a bowl, whisk the oil, vinegar, garlic, oregano, paprika, chile powder, curry and 2 tablespoons of salt. Arrange the chickens in a dish and pour the marinade over the chickens, rubbing it all over the birds. Cover and refrigerate overnight.

Preheat the oven to 400°. Set a rack on a rimmed baking sheet lined with foil. Remove the chickens from the marinade, scraping off any excess.

Roast the chickens for about 1 hour, until an instant-read thermometer inserted in the inner thigh reaches 160, rotating the baking sheet halfway through. Transfer the chickens to a carving board and let rest for 10 minutes.

One thought on “Easy Chili Curry Roasted Chicken

  1. This is exciting! I’m repeatedly discouraged when I see curry recipes (in non-kosher magazines & cookbooks) that call for green curry paste. When I saw this in your newsletter I clicked right away. Can’t wait to try it! Chag Sameach!

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