Roasting chicken on the bone adds great flavour to the meat and makes the preparation of the meal easy—with spectacular results. This is a great dish for entertaining. The aroma of roasting chicken and curry spice will be a great motivator for your appetite.
1 whole chicken (4 lb [about 2 kg])
1 Tbsp (15 mL) grapeseed oil
¼ cup (60 mL) curried mushroom rub (see here)
Preheat the oven to 375°F (190°C).
Place the chicken on a cutting board, breast side down. With a serrated knife, cut down along the spine of the chicken, into the body cavity. Flip the chicken over and press down on the breast to flatten the bird.
Transfer to a roasting pan and drizzle with oil. Rub oil into the skin of the chicken. Flip over the chicken and sprinkle with curry rub. Flip the chicken again and sprinkle on the rest of the curry rub. Use your hands to work the rub into the skin of the bird.
Transfer to the oven and roast for 30–45 minutes, or until the skin is crispy and a thermometer into the leg reads 160°F (71°C).
Transfer to a platter, cover with aluminum foil, and allow to rest for 10 minutes. Chop the chicken into pieces (wings, legs, thighs, breast meat) and transfer to a serving platter. Serve warm.
SERVES 4