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Nov 12, 2007 03:43 PM

A more exciting roasted chicken?

Every Sunday I roast a (whole kosher) chicken...I love the ritual for Sunday's easy and in the freezer and is the perfect start to the week. However, we're getting slightly bored of the same roasted chicken (I make mine with lemons, garlic, EVOO, thyme and S&P) you have a different recipe? SO was asking for terriaki sauce, just not sure how that would work on a whole chicken. Thanks for your ideas, as always.

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  1. The rightly famous recipe for Roast Chicken and Bread Salad from the Zuni Cafe Cookbook has changed the way many people prepare roast chicken. It's an outstanding recipe, and if you do a search here on the board for Zuni Chicken you'll find lots (and lots!) of commentary on it. Even if you don't do the bread salad (although you certainly should), the chicken itself is a revelation.

    1 Reply
    1. This recipe from another site is written for chicken pieces but I don't see why you couldn't squeeze some lime over the bird, mix up the dry ingredients and give it a good coating. Maybe toss a cut lime and/or some garlic cloves in the cavity. Might not sound exciting, and certainly isn't high-brow, but it's really tasty.
      I roast chickens all the time, too, and usually do about what you do. Now I'm craving Garlic Lime chicken and will have to make it soon.

      Garlic Lime Chicken
      Serves 6

      1 teaspoon salt
      1 teaspoon pepper
      1/4 teaspoon cayenne pepper
      1/4 teaspoon paprika
      1 teaspoon garlic powder
      1/2 teaspoon onion powder
      1/2 teaspoon thyme
      6 boneless skinless chicken breast halves
      2 tablespoons butter
      2 tablespoons olive oil
      1/2 cup chicken broth
      4 tablespoons lime juice

      1. I've made a wonderful cinnamon-curry roasted chicken that has gotten raves. It has a tomato-yogurt sauce, but if that's not kosher, just skip the yogurt.


        1 4 to 5-lb chicken
        1 tsp cumin seeds
        ½ tsp black peppercorns
        ½ tsp coriander seeds
        3 green cardamom pods
        1 Tbsp curry powder (I used a mild sweet curry)
        1 tsp ground cinnamon
        ½ tsp red pepper flakes (I used 1 dried red cayenne pepper)
        3-4 cloves garlic, minced or pressed
        2 Tbsp finely minced or grated ginger
        1 Tbsp olive or canola oil (NOT extra-virgin!)
        1-1/2 tsp salt
        1 med onion, quartered, but unpeeled
        3 cinnamon sticks
        1 cup chicken broth


        1 cup low-fat plain yogurt, room temperature
        1 can diced tomatoes (14 oz can)
        Chicken broth (maybe!)

        1. Preheat oven to 450°. Dry chicken thoroughly (and don’t forget to remove the giblets!) Place chicken on rack in roasting pan and set aside.
        2. In a small pan, toast cumin seeds, peppercorns, coriander seeds, and cardamom pods until fragrant, about 3-4 minutes. Cool slightly and grind in mortar and pestle. (If you don’t want to use whole spices, you can use ground spices, but toast them for about a minute to bring out their flavors). Mix with curry powder and pepper flakes.
        3. Put cinnamon sticks and onion in cavity. Mix together garlic, ginger, and olive oil. Rub mixture all over chicken. Sprinkle chicken with salt all over. Rub spice mixture all over chicken. Tie legs of chicken with string. Roast on rack for 30 minutes. Baste with ½ cup chicken broth. Roast for 20 more minutes, then baste with remaining ½ cup chicken broth. Roast until juices run clear and thermometer reads 160-165° in several places (especially in the thigh area). Total roasting time will be from 1 hr 15 min to 1 hr 30 min. Remove from oven and let rest while you make the sauce.
        4. Transfer juices to a saucepan and bring to a boil. Reduce heat. Slowly add yogurt (so it doesn’t curdle), while whisking. Add tomatoes. Remove from heat and serve.

        Some notes: The original recipe calls for a 4-lb chicken, but I’ve never found one that small. I’ve made this twice, with 4.9 and 5.1 lb chickens. I usually up the spices and ginger a little bit to compensate. Also, my roasting pan is large, so there aren’t any juices. I simply deglaze the pan with chicken broth and then add the yogurt and tomatoes. Also, putting the spices and ginger-garlic mixture is messy. Since you’re dealing with curry powder, expect yellow fingernails!

        1. Thanks so much everyone - just found this recipe on chow - has anyone tried it:

          1 Reply
          1. re: gramercyfoodie

            I haven't tried that particular one, but I have used chinese five spice in rubs that I put on the chicken, along with herbs (I especially like tarragon), and lemon pepper. Very tasty!

            Using a rub, like you would put on ribs, or steaks, can really perk a chicken up. I like using a beer can chicken recipe for our chickens, cooked on a vertical roaster with whatever flavors I want to put in the stand.

          2. I just tested a brine recipe for turkey on a chicken and it was awesome. You brined it with a brine that had orange juice, veggies, & herbs in it, mixed a butter with orange juice, maple syrup and herbs and rubbed that on the skin (tho I did it under the skin too) and roasted. Belly up guys at my house so I guess it was good!

            1 Reply
            1. re: AlaskaChick

              DO NOT brine a kosher chicken or any kosher poultry. The koshering process is salting the chicken and soaking in water so it is already brined.