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–+ servings
A roasted whole chicken garnished with a sprig of rosemary, surrounded by roasted baby potatoes and carrots in a white oval dish.
Penny Kovacs

Curry Marinade for Chicken

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This Curry Marinade for Chicken made with "honey" is a dish that my Mother In Law used to make.  She used to have us over for dinner every Wednesday night and would always ask me what I wanted.  This was hands down my favorite dish she made and I would ask for it every time!  She used honey which you can do but to keep this version Whole30 I used dates to add the honey like flavor.  The chicken is juicy and the skin is crispy and delicious.
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Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Servings: 6 people
Course: Chicken, Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 - 5 lb Whole Chicken I like Rastelli Delivered
  • 2 Onion large, sliced 1/2" thick
  • 1 1/2 lb Baby Potatoes leave whole, tossed in olive oil with carrots
  • 5 - 6 Carrots cut in 3" pieces
  • Marinade:
  • 5 - 6 Medjool Dates pitted and chopped rough
  • 5 cloves Garlic peeled and left whole
  • 1 Tbsp Curry Powder heaping if you love it like me
  • 1 Tbsp Dijon Mustard
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Onion Powder
  • 1/2 cup Water see note

Method
 

  1. Preheat oven to 375˚
  2. Combine all marinade ingredients in high speed blender till smooth, adding water if needed to thin out
  3. Lift chicken skin on breast gently by sliding fingers under skin. Rub marinade under skin and over entire outside of chicken
  4. In a large roasting pan, place onions in center to act as a "rack" for the chicken
  5. Place chicken on onions
  6. Surround chicken with potatoes and carrots
  7. Roast for approximately 2 hours for a 5 lb chicken. Checking temperature for 165˚ at thickest breast part (less time needed for smaller chicken)
  8. Enjoy!

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