Curry Roast Chicken | Video
Perfectly delicious and juicy roast chicken flavored with classic Indian curry paste
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Servings
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
Serving: 1g | Calories: 961kcal | Carbohydrates: 19g | Protein: 93g | Fat: 55g | Saturated Fat: 13g | Polyunsaturated Fat: 36g | Cholesterol: 293mg | Sodium: 421mg | Fiber: 4g | Sugar: 6g