Crispy Curried Chicken Roast 🐔

Let’s be real, whose mouth doesn’t water when a juicy chicken is browning in the oven and the smells waft throughout the house 😋😍

Unfortunately, many cooks also associate a whole roast chicken with a lot of stress and time when in reality it doesn’t have to be.

Eating a whole chicken is always nutritionally superior than just the breasts since roasting with the bone, tendons and skins allows the meat to be full of collagen, minerals, and other powerful peptides 🙌🏻

I have made this recipe with both a whole chicken and a spatchcock whole chicken (backbone removed so it’s flatter and cooks even quicker)

In both cases the preparation and cooking method is the same, the timing is just slightly different 👩🏻‍🍳

To make this people pleasing crispy chicken you need:

1) a whole chicken (3.5 lbs) or a whole spatchcock chicken (2.5 lbs), pasture raised and ideally fed a low PUFA non GMO feed 🐔 (US Wellness Meats is a great source)

2) curry powder 🌿

3) flaked sea salt 🧂

4) black pepper

5) grass-fed butter for serving 🧈

I use a toaster oven to make the chicken, since the oven is smaller it enables me to cook the chicken very quickly and the skin crisps up nicely 🥺

Start by preheating the toaster oven to 400°F on the roast setting.

Season the bird inside the cavity and outside with salt, pepper and curry powder (this is our go to but you can also use garlic and onion or other seasoning)

For the whole chicken, place it onto the roasting pan and roast it for about 55 minutes. Make sure the breast is on the top. Then remove it and check if it’s cooked. Then let it rest a few minutes before carving.

For the spatchcock chicken, roast it in the toaster oven for about 40 minutes and let it rest before carving!

Both ways result in a super juicy chicken with a crispy skin that is sure to be a people pleaser! The spatchcock method is a bit easier to carve so keep that in mind if you’re new to cooking bone in!

Serve the chicken with the juices, grass-fed butter and veggies of your juice. I love it with mashed cauliflower and also cranberry sauce 😋

We are working on a fat-fueled, starch free gravy so stay tuned 😎

This usually is a dinner that feeds 3-4 people. I usually have 1 portion of leftovers that I either freeze or eat the next day 🙃