Description
This recipe for curried roasted chicken and vegetables is so simple and comforting. It’s perfect for a cozy dinner in or even fancy entertaining!
Ingredients
- FOR THE VEGGIES:
- 7 whole Carrots, Peeled And Cut Into Rounds
- 6 whole Yukon Gold Potatoes, Cut Into Small Wedges
- Olive Oil, As Needed
- Salt And Freshly Cracked Black Pepper
- 1 pinch Garlic Powder
- 1 pinch Yellow Curry Powder
- 1 whole Onion, Thinly Sliced
- FOR THE CHICKEN:
- 1 whole (4 Lb. Size) Chicken
- 1 head Garlic, Top Cut Off To Reveal The Cloves
- 1 whole Lemon, Halved
- 3 sprigs Fresh Thyme
- 2 pinches Salt
- 2 pinches Freshly Cracked Black Pepper
- 2 Tablespoons Butter, Melted
- 2 teaspoons Yellow Curry Powder
Preparation
Preheat oven to 425ºF and get out a large roasting pan. Add carrots and potatoes into the pan and drizzle generously with olive oil. Sprinkle with a couple of generous pinches of salt and pepper, along with garlic powder and a pinch of curry powder. Toss all of that together well to coat the vegetables, then arrang them in a single layer in the pan. Add thinly sliced onion as the next layer.
Then it’s time to dress up the chicken. Remove giblets from the chicken and rinse thoroughly inside and out. Dry well with paper towel, then place on top of the vegetables in the pan.
Put garlic head, half of the lemon and thyme inside the cavity for lots of flavor. Season chicken with salt and pepper next. Stir melted butter, curry powder and juice from remaining half of lemon in a bowl and brush liberally all over the chicken. Tie legs together tightly with kitchen twine, then roast everything for 1 1/2 hours. When it is done, cut twine and remove chicken to a board to rest for a couple of minutes before you carve it.
Serve immediately with the vegetables for an amazing one-pan meal. It also makes great leftovers.
