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RECIPE
17 INGREDIENTS 10 STEPS 2hr

Curried Roasted Chicken and Vegetables

4.5
2 Ratings
This curried roasted chicken with lots of veggies is simple, comforting, and so incredibly flavorful for the colder months. Best of all, it’s a one-pan wonder for easy clean-up!
Curried Roasted Chicken and Vegetables Recipe | SideChef
This curried roasted chicken with lots of veggies is simple, comforting, and so incredibly flavorful for the colder months. Best of all, it’s a one-pan wonder for easy clean-up!
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
2hr
Total Time
1hr 30min
Active Time
$0.61
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Veggies

7
Carrots , sliced, peeled
as needed
to taste
to taste
Freshly Ground Black Pepper
1 pinch
Garlic Powder
1 pinch
Curry Powder
1
Onion , thinly sliced

Chicken

1 head
top cut off to reveal cloves
3 sprigs
1 pinch
1 pinch
Freshly Ground Black Pepper
2 Tbsp
Butter , melted
1/2 Tbsp
Curry Powder
1/2
Lemon , juiced

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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
339
FAT
9.9 g
PROTEIN
24.4 g
CARBS
40.9 g

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) , 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 (4 lb) 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 (2 Tbsp) , Curry Powder (1/2 Tbsp) 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.

Rate & Review

4.5
2 Ratings
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Nutrition Per Serving
Calories
339
% Daily Value*
Fat
9.9 g
13%
Saturated Fat
3.7 g
18%
Trans Fat
0.0 g
--
Cholesterol
86.3 mg
29%
Carbohydrates
40.9 g
15%
Fiber
5.6 g
20%
Sugars
6.0 g
--
Protein
24.4 g
49%
Sodium
528.9 mg
23%
Vitamin D
--
--
Calcium
80.9 mg
6%
Iron
4.1 mg
23%
Potassium
964.7 mg
21%
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