Green Curry Roasted Chicken

• servings: 4-6
• active time: 50 minutes
• total time: 1.5 hrs

Ingredients

1 Whole chicken - spatchcocked (around 5lbs)

3-4 tablespoon Green curry paste (adjust to spice)

1 tablespoon Mustard/ Mustard powder

2 tablespoon Yogurt

2 tablespoon oil

1-2 teaspoon Garlic/ Garlic Paste/ Powder

1 teaspoon Onion powder

2 teaspoon Paprika

1 tablespoon sugar (or more depending on taste)

1 tablespoon soy sauce or fish sauce

Pepper to taste

Salt to taste

Directions

1. Spatchcock and score chicken

2. Separate skin from chicken but don’t take off

3. Mix the curry paste, yogurt, mustard and remaining listed ingredients in a separate bowl, taste and adjust salt/ pepper/ sweet/ spicy/ tangy

4. Season top of chicken and inside the skin and cavity with the mix

5. Marinade for 30 mins

6. Preheat oven to 375

7. Roast chicken covered for 25 mins, then increase to 400, remove the cover and roast for another 7-10 mins to get char or until the thickest part of chicken is 175 F degrees

8. Remove and rest chicken for 15 minutes and cut up chicken

Notes

The marinade should be more salty than expected, when chicken is cooked the salt will be just right