* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

Preheat oven to 350 degrees F. In a deep Cast-Iron Skillet or cast iron Dutch oven (any large soup pot may be used), place a round roasting rack.

Remove gizzards and cut off any excess fat from chicken. Place chicken breast onto roasting rack in your cooking pot, tucking the legs under the chicken.

In a small bowl, make Chicken Rub by blending curry, sage, rosemary, coriander, thyme, and garlic together; then vigorously rub all over the outside skin of the chicken. Place prepared vegetables around chicken.  NOTE: Be sure to use large chunks of vegetables, since you will be slow roasting.

Blend the remaining Chicken Rub with 1/4 cup of olive oil to make a baste; set aside. 

Cook the chicken and vegetables, covered, for approximately 1 hour. Every 20 minutes, check the chicken and liberally baste all vegetables and chicken skin with the Chicken Rub/Olive Oil paste.

After 1 hour, uncover and cook for an additional 15 minutes to half hour or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove the pan from the oven and serve.

Makes 4 servings.
 

Chicken Rub:
1 teaspoon curry powder
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried coriander
1 teaspoon dried thyme
1 clove garlic, finely crushed or chopped

In a small bowl, combine the curry powder, sage, rosemary, coriander, thyme, and garlic.