Curried Roast Chicken With Grapefruit, Honey and Thyme
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(3½-pound) whole chicken
- Kosher salt and black pepper
- ⅓cup grapefruit juice, freshly squeezed, if possible
- ¼cup honey
- 1teaspoon curry powder
- 1tablespoon finely chopped thyme
Nutritional analysis per serving (4 servings)
658 calories; 41 grams fat; 12 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 9 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 51 grams protein; 1026 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
- Step 2
In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
- Step 3
Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.
Private Notes
Comments
At the first basting, I tasted some of what had been a delicious sauce and discovered that it had taken on an unpleasant metallic taste. I had used a well-seasoned cast iron skillet as suggested in the recipe. A little alarm bell went off about not cooking acidic foods in cast iron. I moved the chicken to a glass pan and quickly made a second batch of basting sauce, and the rescue seems to have worked. I wouldn't use cast iron for this recipe again.
This was delicious. I flipped the chicken over onto a cooling rack to allow the juices from the dark meat to sink into the breast during the resting period. It made for incredibly moist white meat!
Loved this! During the last 30 min of cooking I added fingerling potatoes and whole garlic cloves to the pan and tossed in the leftover glaze to make a tasty side dish. Next time I would definitely add more curry powder, and possibly swap the regular honey for hot honey to add a kick of spice.
Found it to be bitter.
Loved this recipe. Doubled the sauce (less 1 teaspoon thyme), added some stock and reduced to use as a ‘gravy’ over chicken. I think this would make a fantastic turkey. Cornbread dressing, vinegar-ish chutney. Maybe add some heat. Anyone have ideas to make this work?
I've made this twice in my well-seasoned cast iron skillet. Each time, I was looking forward to the 'supremely flavorful stock.' Both times instead of anything like stock, there was very thick sludge which I smeared as best I could on the bird. The chicken was delicious but the stock is a total bust. It became more of a barbecue sauce on the bird. This time I used a fancy fresh chicken from the gourmet store. Maybe next time I will try the glass baking dish.
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