1 fryer chicken (3-4lb)
salt
pepper to taste
1/2 recipe Curry Mojo
1/3 recipe Curry Spice Rub
1. Sprinkle the chicken with salt and pepper and place it in a large resealable plastic bag. Pour the mojo over the chicken, seal the bag and marinate overnight in the refrigerator, turning occasionally to ensure that all of the chicken becomes saturated.
2. Preheat the oven to 375 degrees.
3. Remove the chicken from the marinade, discarding the liquid, and place the bird in a large bowl. Sprinkle it evenly all over with the spice rub. Tie the legs of the chicken together with kitchen string to help maintain the natural shape of the bird as it cooks. Place it on a rack set in a roasting pan.
4. Roast the bird for 1 hour and 25 min, or until the juices run clear when the thigh is pierced.
5. Carve the chicken and serve with rice.
Serve with Arroz con Coco or Red Rice.
Drink a beer, or full-bodied Chardonnay from California.