Roasted Chicken With Curry Rub

Roasted Chicken With Curry Rub
Photo: Diana Rattray
Prep: 10 mins
Cook: 100 mins
Total: 110 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
629 Calories
44g Fat
9g Carbs
47g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 629
% Daily Value*
Total Fat 44g 56%
Saturated Fat 12g 59%
Cholesterol 230mg 77%
Sodium 372mg 16%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 47g
Vitamin C 8mg 39%
Calcium 48mg 4%
Iron 4mg 25%
Potassium 579mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This roasted whole chicken is flavored with a curry-spiced rub and glazed with a simple blend of mustard and preserves.

The rub mixture of curry powder, lemon, ginger, and cumin gives the skin loads of flavor. The simple glaze is the perfect finishing touch. 


  • 1 roasting chicken, about 5 pounds

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons curry powder

  • 1/2 lemon, juiced

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cumin

  • 1 tablespoon vegetable oil

For The Glaze:

  • 3 tablespoons peach jam, or apricot preserves

  • 3 tablespoons grainy mustard, or brown mustard

Steps to Make It

  1. Heat the oven to 350 F.

  2. Line a roasting pan with foil and place a rack in the pan.

  3. Pat the chicken with paper towels to dry thoroughly. Sprinkle inside and out with salt and pepper. Place the chicken on the rack in the prepared roasting pan.

  4. In a small bowl, combine the curry powder, lemon juice, ginger, cumin, and vegetable oil. Rub the mixture all over the chicken and under the skin.

  5. Roast the chicken in the preheated 350 F oven for about 20 minutes per pound, or to at least 165 F on a meat thermometer inserted into the thigh but not touching bone.

  6. About 10 to 15 minutes before the chicken is done, combine the preserves and mustard and brush generously over the chicken. Continue roasting until the chicken is done. 


  • According to the USDA, the minimum safe temperature for chicken is 165 F. Test with a reliable instant-read thermometer inserted into the thickest part of the thigh or breast, not touching bone.
  • Serve the chicken with a rice dish, roasted potatoes, or mashed potatoes. For a side vegetable, choose broccoli, green beans, or serve the chicken with a basic tossed green salad.
  • For a good wine pairing, serve with riesling, chenin blanc, or a dry white wine.