Curry Marinade for Chicken (Edit recipe)

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.

20 minutes

2 hours

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1103
Fat:	68 g
Carbohydrates:	26 g
Protein:	89 g
Cholesterol:	340 g
Sodium:	879 mg
Fiber:	7 g
Sugars:	9 g
Calculated for total recipe.

by Penny's Primal

Serves: 4-6

Ingredients

4 - 5 lb Whole Chicken, I like Rastelli Delivered
2 whole Onion, large, sliced 1/2" thick
1.5 lb Baby Potatoes, leave whole, tossed in olive oil with carrots
5 - 6 whole Carrots, cut in 3" pieces

Marinade

5 - 6 whole 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
0.5 tsp Black Pepper
1 tsp Onion Powder
0.5 cup Water, see note

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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