Curry roast chicken. Marinated in your favorite curry paste and baked to juicy perfection, this beautiful roast chicken is incredibly flavorful in every bite. The seasonal veggies roasted alongside chicken absorbs the spicy goodness making them the best side for your Sunday roast. It definitely makes for the ultimate dinner idea!
Truth to be told, behind every perfect recipe, there’s the art of mixing the right quantity of right ingredients to make a delicious dish. The magic of cooking is just amazing, right? Today, we are talking about beautiful Sunday roasts. All the juiciness and tenderness that make the roast a delicious masterpiece.
If you love roast chicken dinners, this curry roast chicken is the perfect choice. Absolutely delicious from every angle. The curry spiced chicken and the roast veggies served alongside rice and salad is what Sunday roast dinner dreams are made of.
Curry Roast Chicken Recipe
Start with making your own homemade curry paste. You can also use store bought paste if you like. Again, all kinds of curry pastes are perfect in this recipe - Indian, Malaysian, Thai - you name it. But, remember to combine the paste with a little oil.
Next up, marinate chicken with this curry paste and make sure you keep it in the refrigerator while marinating. Before baking, I like to add a lemon and a sprig of rosemary in the cavity of the chicken. The flavors of rosemary complement really well with the spices used to marinate the curry roast chicken.
I also like to add a few veggies to the roasting pan and place the chicken on the veggies. That way, all the juices from the chicken are absorbed by the beautiful roasted veggies.
Absolutely delicious and beautiful roast chicken for a satisfying dinner!
More Roast Chicken Recipes:
- Perfect Roast Chicken
- Chinese Roast Chicken
- Malabar Roast Chicken | Kozhi Nirachathu
- Tandoori Roast Chicken
- Jamie Oliver's Empire Roast Chicken
Curry Roast Chicken | Video
Ingredients
- Indian curry paste store bought or make your own (see notes)
- 4 tablespoons oil
- 1 large onion peeled and quartered
- 2 sweet potatoes peeled and cut into large cubes
- 4 carrots peeled and cut into large cubes
- 2 kg whole chicken
- 1 small lemon
- 1 sprig of fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 220 C / 420 F.
- Make curry paste following the recipe instructions. Set aside.
- Place all vegetables in a roasting pan. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Set aside.
- Rinse chicken under cold running water. Pat dry with a paper towel. Season the cavity with plenty of salt and pepper.
- Place lemon and rosemary in the cavity of the chicken.
- Cover the chicken with the curry paste. If you have time, cover and marinate in the refrigerator for at least 2 hours.
- Tuck the wings under the chicken. Tie legs with kitchen twine.
- Place chicken on top of the vegetables in the baking pan. Bake for about 1 hour or until juices run clear and chicken is cooked through. Ideally, the thigh part of chicken should register a temperature of 165 F or 75 C on an instant-read thermometer.
- If breast starts to brown before chicken is fully cooked, cover loosely with aluminum foil.
Notes
- Serve with rice and salad
- Indian curry paste can be substituted with your favorite curry paste like tandoori paste, korma paste, vindaloo paste, massaman curry paste, Thai curry paste etc
Nutrition
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