Baked curry chicken is an easy-to-make main dish with a spicy flavor. To make this recipe, I used a skin-on chicken cut into pieces; before baking it, I marinated it with oil, salt, curry, rosemary, and oregano. With just a few ingredients and some small tips, you can create succulent roast chicken that’s finger-licking good because chicken is eaten with your hands!
Try also:
Roast Chicken
Chicken in Coarse Salt
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Oven
Ingredients
- 3.3 lbs chicken
- 2 tablespoons curry
- 1 sprig rosemary
- 1 sprig dried oregano
- 0.35 oz salt
- to taste extra virgin olive oil
Steps
To make baked curry chicken, use a whole, cleaned, and eviscerated chicken, and cut it into pieces.
Place the chicken in a bowl, pour in a drizzle of oil, the curry, salt, oregano, and rosemary.
Massage the chicken surface on both sides with your hands to ensure the marinade adheres well. Cover the bowl with plastic wrap and let it rest for 30 minutes.
Then transfer the chicken to a baking dish, pour in one glass of water, and cook in a preheated static oven at 356°F for about an hour. Occasionally baste it with the cooking juice, and halfway through, turn the chicken pieces over.
When it is well cooked and a crust forms, remove from the oven and serve. Enjoy your meal!
If you make one of my recipes, share it using the hashtag #ricettedilibellula.
To receive new recipes for free every week on your email, subscribe to the Newsletter.
If you want to receive recipes directly on your phone, subscribe to the Telegram channel or the WhatsApp channel.
