Curried Butter Roast Chicken

Name: Curried Butter Roast Chicken
Cook time: 60 min
Ingredients: 1.5 kg Whole Chicken (skin on, spatchcock); 50 g Unsalted butter (melted or softened); 1 tbsp Curry powder (mild or medium); 1 tsp All purpose seasoning; 1 tsp Dried thyme; 1 tsp Garlic (minced); 0.5 tsp Ginger (finely grated); 1 tsp Chick stock powder; 1 whole Brown onion (cut into quarters); Fresh Parsley (Garnish)

Juicy, spatchcock, CURRIED BUTTER ROAST CHICKEN. Fall off the bone chicken, smothered in a curried butter. Recipe below. Save

Cook time60 minutes

Ingredients

Directions

1
Spatchcock the chicken, and score the breast. Place in a large oven proof dish.
2
In a bowl, add the melted butter, curry powder, all purpose seasoning, garlic, ginger and thyme. Mix well to combine. Pour or rub this over the chicken. Let this marinate for at least an hour. Pour in the chicken stock around the chicken and place in the onions.
3
Preheat oven to 220c/200c fan/ gas mark 7). Place the dish on the middle shelf. Roast for 55-60 minutes, basting and rotating the dish every 20 minutes.
4
Check the chicken is cooked through with a meat thermometer (internal temperature should be 165°F/ 74°c) and remove from the oven. Tent the chicken with foil and let it rest for 15 minutes.
5
Top with fresh parsley, Carve the chicken and plate up! Enjoy!
6
Best served with rice!

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