Name: Skillet Curry Roast Chicken
Prep time: 20 min
Total time: 2 h
Yield: 4 - 6 serving(s)
Ingredients: 2 lb. carrots, peeled and cut into 1-inch chunks; 4 garlic cloves, crushed; 1 red onion, cut into small wedges; 2 tbsp. olive oil; 3 1/2 tsp. kosher salt; 1 tsp. black pepper; 1/2 c. (1 stick) salted butter, at room temperature; 2 tbsp. curry powder; Grated zest and juice of 1 lemon, lemon halves reserved; 1 (3 1/2-to-4-pound) whole chicken, neck and giblets removed; 1/4 c. fresh cilantro, chopped; Plain Greek yogurt, for serving (optional)

Step 1Preheat the oven to 425˚F. Toss the carrots, garlic, red onion, olive oil, 1 teaspoon salt and ½ teaspoon pepper in a 12-inch cast-iron skillet.

Step 2Stir together the butter, curry powder, lemon zest and lemon juice in a medium bowl until combined.

Step 3Pat the chicken dry. Use your fingers to rub the butter mixture all over the chicken, getting under the skin and inside the cavity. Stuff the cavity with the lemon halves. Season all over with the remaining 2½ teaspoons salt and ½ teaspoon pepper. Place the chicken breast-side up on top of the vegetables.

Step 4Put the skillet in the oven and roast until the chicken skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 165˚F, 1 hour 15 minutes to 1½ hours, tenting with foil after 50 minutes to avoid excess browning.

Step 5Remove the chicken to a cutting board and let rest at least 10 minutes before carving. Toss the vegetables with the pan juices in the skillet and sprinkle with the cilantro. Serve the chicken and vegetables with yogurt.

Ingredients

Directions

Chicken