• 4servings
  • 150minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 Tbsp curry powder

  2. 1 1/2 tsp salt

  3. 1 tsp each ground ginger and cumin

  4. 2 Tbsp fresh lemon juice

  5. 1/4 cup plain lowfat yogurt

  6. 1 6- to 6 1/2-lb roasting chicken, giblet packet and skin removed

Instructions Jump to Ingredients ↑

  1. Place oven rack in lowest position. Heat to 350°F. Line a roasting pan or rimmed baking sheet with foil (for easy cleanup). Lightly grease a wire rack that will fit in pan.

  2. Put rub ingredients in a small bowl, then stir and press against sides with back of a spoon until a well-blended paste forms.

  3. Put squeezed lemon in body cavity. Tie legs together and tuck wing tips under back. Rub paste all over chicken.

  4. Place on prepared rack in pan and roast, spraying every 30 minutes with seasoning spray, 1 3/4 to 2 hours until cooked through. Transfer to a cutting board.

  5. Untie legs. Let chicken rest 10 minutes before carving.


Send feedback