ROAST CHICKEN WITH CURRY RUB
FOR THE CURRY RUB:
1/4 cup plain low-fat yogurt
2 tablespoons curry powder
2 tablespoons fresh lemon juice (reserve squeezed lemon)
1 1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon cumin
FOR THE CHICKEN:
1 (6 pound) roasting chicken (to 6 1/2 pounds) giblet packet and skin removed
garlic-flavored nonstick seasoning spray
Place oven rack in lowest position. Heat to 350 degrees F. Line a roasting pan or rimmed baking sheet with foil (for easy cleanup). Lightly grease a wire rack that will fit in pan.
Put rub ingredients in a small bowl, then stir and press against sides with back of a spoon until a well-blended paste forms.
Put squeezed lemon in body cavity. Tie legs together and tuck wing tips under back. Rub paste all over chicken.
Place on prepared rack in pan and roast, spraying every 30 minutes with seasoning spray, 1 3/4 to 2 hours until cooked through (at least 160 degrees F on thermometer inserted in thickest part of the thigh).
Transfer to cutting board. Untie legs. Let chicken rest 10 minutes before carving. Transfer chicken to a serving platter.
Source: Woman's Day Magazine, April 1, 2000
FOR THE CURRY RUB:
1/4 cup plain low-fat yogurt
2 tablespoons curry powder
2 tablespoons fresh lemon juice (reserve squeezed lemon)
1 1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon cumin
FOR THE CHICKEN:
1 (6 pound) roasting chicken (to 6 1/2 pounds) giblet packet and skin removed
garlic-flavored nonstick seasoning spray
Place oven rack in lowest position. Heat to 350 degrees F. Line a roasting pan or rimmed baking sheet with foil (for easy cleanup). Lightly grease a wire rack that will fit in pan.
Put rub ingredients in a small bowl, then stir and press against sides with back of a spoon until a well-blended paste forms.
Put squeezed lemon in body cavity. Tie legs together and tuck wing tips under back. Rub paste all over chicken.
Place on prepared rack in pan and roast, spraying every 30 minutes with seasoning spray, 1 3/4 to 2 hours until cooked through (at least 160 degrees F on thermometer inserted in thickest part of the thigh).
Transfer to cutting board. Untie legs. Let chicken rest 10 minutes before carving. Transfer chicken to a serving platter.
Source: Woman's Day Magazine, April 1, 2000
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