Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
In a large roasting pan, add the
Carrots (7)
and
Yukon Gold Potatoes (6)
into the pan and drizzle them generously with
Olive Oil (as needed)
. Sprinkle them with
Salt (to taste)
,
Freshly Ground Black Pepper (to taste)
,
McCormick® Garlic Powder (1 pinch)
, and
Curry Powder (1 pinch)
. Toss well to coat the vegetables.
Step 3
Add the
Onion (1)
as a top layer to the carrots and potatos.
Step 4
Remove the giblets from the
Whole Chickens (1.8 kg)
and rinse it thoroughly inside and out. Dry it well with paper towel, then place it on top of the vegetables in the pan.
Step 5
Put the
Garlic (1 head)
,
Lemon (1/2)
, and
Fresh Thyme (3 sprigs)
inside the cavity for lots of flavor.
Step 6
Season the chicken generously with
Salt (1 pinch)
and
Freshly Ground Black Pepper (1 pinch)
.
Step 7
Then stir the
Butter (30 g)
,
Curry Powder (4 g)
and the juice from the remaining half of
Lemon (1/2)
together in a bowl and brush it liberally all over the chicken.
Step 8
Tie the legs together tightly with kitchen twine, then roast everything for an hour and a half.
Step 9
When it is done, cut the twine and remove the chicken to a board to rest for a couple of minutes before you carve it.
Step 10
Serve it immediately with the vegetables for an amazing one-pan meal. It also makes great leftovers.
