Curried Roast Chicken With Grapefruit, Honey and Thyme Recipe (2024)

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.

A combination I was unsure of, but needn't have been. It was AWESOME and that skin is sooooo gorgeous. I used storebought fresh grapefruit juice.

So delicious - Would have added a bit more curry powder just to have more of that flavor. Also would have kept the oven on high for a bit longer, just to get extra crispy skin. Super easy and v good. We ate the whole thing.

I make a lot of roasted chickens. I love them. But I’ve never loved one as much as this.

as noted, great receipe. Went with the extra curry powder and also added some fresh minced ginger because we had it on hand. Surprisingly good!

Absolutely delicious! A unique, tasty take on a roast chicken. I added a bit of extra curry powder and used fresh grapefruit juice. The basting was key to get the wonderful caramelization; I did it every 15 minutes, but you could probably get away with every 20. Made a quick gravy with the drippings, some stock, and flour. Served with roasted potatoes and a salad. Would definitely make again!

This works on fish as well. I’ve used salmon and cod. Pat fish dry 30 to 60 minutes before cooking and apply glaze. I checked every 15 min and if not glassy wet reapplied. Cooked as usual which for us is oven baking at 425. Very nice.

We followed many of the suggestions people have here and this was EASY and delicious. Here in Colorado we have a great honey--Bjorn's--and they have a Sweet and Spicy one with JoJo's Sriracha. (I have no association with either company.) It was PERFECT! I'll add a little more spice next time and a little more curry--I did 1 1/2 tsp and will bump that a little. We added potatoes as suggested for the last 30 minutes. I'm making chicken broth now with the carcass. This was a winner!

We had a 5.5 lb. whole chicken, so I adjusted the cooking time, doubled the amount of baste and added extra curry powder and about 1 tsp. red pepper flakes to the baste since our family enjoys spicy food. Adding additional chicken stock to the bottom of the pan throughout the cooking process was necessary to prevent burning. During the last 40 minutes or so of cooking, I tossed in fingerling potatoes, carrot and onion slices and whole peeled cloves of garlic. Absolutely delicious!

This was so good, and surprising how the flavors blended and mellowed. I threw a few pats of butter into the bottom of the roasting pan to add to the basting, and it added to the tasty skin

During the last 30 min of cooking ..add fingerling potatoes and whole garlic cloves to the pan and tossed in the leftover glaze to make a tasty side dish. Perhaps add more curry powder,

OK, so here is my biggest gripe I have with recipes that use a whole chicken. Almost every recipe calls for a 3-1.2 to 4 lb. chicken. These are nearly impossible to find in any supermarket these days. Maybe in NYC you can go to a butcher and get one, but here in Palm Springs, that is not an option. Please adjust these recipes for a larger chicken. NYT Cooking is by far not the only one with this issue. ATK and everywhere else writes their recipes with a small chicken.

Very tasty and surprising combination. The curry powder definitely needs to be increased. Doubling, tripling, or even quadrupling to taste will really punch up the final result. Fresh grapefruit juice is also key to making sure the final result is beautifully caramelized but not too sweet.

My grocer only had 5 lb. Chickens, so that’s what I used. Since it was so big, I used cooking guidelines from another site (20 minutes per pound at 375), but used this recipe for basting sauce. My bird came out perfect - it looked like the picture. It was tender, juicy, and tasted like chicken! The juices did not have a ‘curry’ taste - just a series of warm notes. It was a very good meal. Served it with roasted fingerling potatoes and broccoli.

There are some fabulous curry pastes from India/Pakistan that would far exceed the flavor potential of the ordinary curry powder available in stores. As a paste it will mix more thoroughly with the grapefruit juice and honey and offer much more intense flavor over all.

Big hit! some notes:1.patted the bird dry, salt and pepper, and let it sit at room temp for 5 hours 2. added probably 4x as much curry powder as recipe to bring out the flavor and slightly less than 1/4 cup of honey. 3.some water at the bottom of the cast iron skillet was needed to prevent burning 4.initial temp was 400F for 25 mins then did the rest at 325F basting every 15 mins. Tented foil for the last hr. 5.blitzed parsley, lemon peel+juice, garlic, olive oil for a sauce.

I'm clearly in the minority here, but I found this dish deeply disappointing. It was simply too sweet. The curry powder and grapefruit juice did not mitigate that fact.

This was a major fail. I'll have to take some of the blame because I added carrots and potatoes to the bottom of the dutch oven, so that could be part of the problem. The problem? After 2+ hours, the chicken (4 pounds) still wasn't done. Had to cut it apart, put it on a roasting rack and cook it at 400 for 20 minutes. Veggies were good but the chicken, not so much. Will not repeat.

Has anyone adapted this for turkey, duck or goose?

Huge hit in our house. Made it several times, followed as is with a touch more curry powder. We will make it with split breast too and just as good.

This was delicious! A few changes inspired by other comments. Doubled curry powder, used a mix of lime& orange juice because of medication issues with grapefruit. Added a few splashes of hot sauce to the sauce mixture (would have used sriracha or Mike's Hot Honey but didn't have on hand). Also used a disposable aluminum pan and did this on the grill that hovered around 375-400 degrees the whole time. Luckily didn't have any issues with burning, but had foil on hand to tent if needed (didn't).

Nice recipe. I don’t usually cook recipes that require basting but this was fun and worth it.

Made this with bone-in chicken thighs and cooked it in the air-fryer on the roast setting, starting at 380F for 10 minutes and then decreasing to 350F for the last 10-12 minutes, basting frequently. Tender chicken with crispy skin - definitely worth repeating.

While preparing this recipe. I inadvertently used maple syrup of the very dark variety («very dark, strong taste»). Turned out the chicken was extremely flavourful and to our taste, better than with honey. Yea for distraction.

I make this but spatchco*ck chicken. I use few tablespoons of frozen orange juice concentrate instead of juice.

The ratio of ease to payoff is what makes this recipe so outstanding. It's barely ANY work and is SCRUMPTIOUS. I took a reviewer's advice to use Mike's Hot Honey -- GREAT recommendation which I second. I also followed the advice to put small, quartered potatoes in the pan. They were rolled in the sauce and then I roasted them a little extra at the end and OH BOY. It was transcendent. I used a large stainless steel All-Clad straight-sided pan and it worked really well.

My sauce reduced way too much in the first 30 minutes of cook time but I saved it by adding some water to the skillet and whisking the sauce until it thinned out again. By the time the chicken was done, my sauce was the perfect consistency for a thick sticky glaze. The finished chicken had just a hint of curry taste which I liked, but I’m sure you could double the amount of curry for more of a punch. I always marinate my chickens overnight in salted buttermilk so it’s seasoned and juicy.

This turned out delicious. Could have used double to curry powder though, I don't know why I didn't think to add more. Another note: try to add potatoes/other veggies ASAP, as 40 min on 325 wasn't enough for all of our slightly larger potatoes to cook all the way through.