Wednesday, September 29, 2010

Flour-Dusted Roast Chicken with Asparagus in Lemon-Curry Sauce

Yesterday, THE BEST OF FRIENDS was released, and I wanted to celebrate with a really good meal. In the morning, I happened upon a Food Network show on which they were making roast chicken with olives and onions. I came upon the show in the last few minutes, so I didn’t know how to make their recipe, but roast chicken sounded like a very nice way to celebrate my latest book. (Read Chapters 1 and 2 for free here: THE BEST OF FRIENDS excerpt)

One of the most popular recipes I’ve shared so far was the Crispy Baked Parmesan Ranch Chicken, and I wondered if there was a way to roast a whole chicken and make the skin as crispy and delicious as it was on that recipe.

My flour-dusted roast chicken recipe turned out delicious. It would be wonderful served with mashed potatoes and gravy made from the drippings. If only carbs weren’t evil.

I served it with roasted asparagus and red pepper, and a lemon-curry sauce of my own devising. I actually devised two versions, one with wasabi, then decided I liked this one best. So I threw out the other one, only to realize I had thrown out the one that I preferred. Then I had to throw out the wasabi one, wash all the bowls and measuring spoons, and start from scratch. Which means that I can say definitively that this recipe is reproducible.

Flour-Dusted Roast Chicken

One 4-5 pound roasting chicken

¼ C all-purpose flour

2 t season salt or garlic salt

¼ t cayenne pepper

Preheat the oven to 400 degrees. Combine the flour, salt, and pepper. Place half of it in a bag that’s large enough to hold the chicken with room to spare. If you have nothing else, a plastic grocery bag should work, though you’ll want to work over the sink in case there are any small holes. Put the chicken in the bag, then toss in the rest of the flour mixture. Shake to coat the chicken all over. Remove the chicken from the bag and shake off the extra flour.

Lightly oil the rack in a roasting pan, and place the chicken breast side up on the rack. Roast on the lowest rack of the oven, basting occasionally with its own juices, until the thigh temperature reaches 170. The chicken will take about 90 minutes to 2 hours. Let sit for about 10 minutes before slicing.

Asparagus in Lemon-Curry Sauce

Lemon-Curry Sauce:
¼ C mayonnaise

¼ C plain, unsweetened yogurt

1 t curry powder

1 t soy sauce

1 t honey

1 t lemon juice

Mix all ingredients thoroughly.

Roasted Asparagus and Red Peppers:
1 lb. asparagus

1 red bell pepper

To prepare the asparagus, snap off about one inch at the bottom and discard. Snap the remaining asparagus spear into two pieces. Slice the red bell pepper thin. Toss the asparagus and the pepper with about half of the lemon curry sauce. Lay in a single layer on a foil-lined baking sheet. Bake at 400 degrees for about 15 minutes, until the asparagus is crisp-tender. Arrange a serving on a plate and then drizzle it with lemon-curry sauce.


  1. Some days I want to discontinue following you because you make me SO hungry!!

  2. LOL, Gina! That makes me feel happy and sad all at once. :D

  3. Thanks.... gonna make that tonight for dinner. The chicken anyway, with some butternut squash.

  4. Ooooh, this is such a good time of year for butternut squash. I have an acorn squash in my fridge that I think I'll fix tonight to have with the leftover chicken.

    Think of me when you're eating dinner! :)