This juicy roast curry chicken is the perfect lazy Sunday bake. Don’t be intimidated with roasting a whole chicken. Here you’ll find an easy way to do it.
Why We Love This Recipe So Much
- Cheap meal: Whole chicken is less expensive than buying chicken parts.
- Easy dinner: One pot dinner, you just let the oven do its magic.
- Your house will smell amazing, thanks to that perfect roast.
- Flavourful dinner with the combination of the crispy-root vegetables.
5 Tips to Baking the Perfect Roast Whole Chicken
- Make sure to remove any excess of water with a paper towel.
- Salt is key to get a crispy skin, don’t be afraid to put too much onto it!
- Use a flavourful paste to rub onto the chicken’s skin and in between the skin. Here we’re making it with butter, curry, ginger, turmeric and salt.
- Cook the chicken at high temperature first and decrease the heat to cook completely. That way, you’ll get a crispy skin.
- Let it rest for about 10 minutes before carving.
Keep Chicken Carcass for Stock
Please don’t throw it away! The chicken carcass is the key to a good chicken broth.
To make homemade chicken broth, just add chicken carcasses, 1 onion chopped, 2–3 carrots chopped and garlic gloves in a pot filled with salty water. Cook on low heat for about 1 hour. Drain.
Love chicken? Try my Comforting Chicken & Barley soup here.
Perfect Roast Curry Chicken With Root Vegetables
4
servings20
minutes1h15
This juicy roast curry chicken is the perfect lazy Sunday bake. Don’t be intimidated with roasting a whole chicken. Here you’ll find an easy way to do it.
Ingredients
- Chicken
3 pounds (1.5 kg) of whole chicken.
4 tbsp of unsalted butter, melted
2 tbsp of curry powder
1 tsp of ginger powder
½ tsp of turmeric powder
2 tsp of salt
- Vegetables
1 small sweet potato
2 carrots
2-3 parsnips
1 lime : zest and juice
2 tbsp of olive oil
- For serving
Coriander
Lime
Instructions
- Preheat the oven to 450 degrees F.
- Prepare the chicken. With a paper towel, remove any excess of water.
- Place the chicken on a plate and salt it (2 tsp).
- In a small bowl, combine melted butter and spices (curry, ginger, turmeric). Mix well.
- Rub the mixture onto the chicken with your hands: between the skin, into the chicken and onto the skin.
- Cut the vegetables lengthwise (2 inches long).
- In a big roasting pan, mix the vegetables, juice and zest of one lime, olive oil, salt and pepper. Mix well and put the vegetables on the sides, leaving a hole in the middle to place the chicken.
- Cook in the oven at 450 degrees F. for 15 minutes. Decrease the oven to 350 degrees F and cook for 60 minutes for a 3-pound chicken (20 minutes per pound). If you have a cooking thermometer, you should aim for an internal temperature of 165 degrees. Halfway through cooking time (30 minutes), mix the vegetables.
- When the chicken’s ready, remove from the oven and cover it with aluminum foil. Let it rest for about 10 minutes.
- Serve the chicken directly on the table with coriander and limes.
- You can serve with couscous and bread on the side.
