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RECIPE
17 INGREDIENTS10 STEPS2HR

Curried Roasted Chicken and Vegetables

4.5
2 Ratings
Jeanie and Lulu's Kitchen
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.
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!

2HR

Total Cooking Time

17

Ingredients
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.
Ingredients
US / METRIC
Servings:
6
Serves 6
Veggies
7
Carrots, sliced, peeled
to taste
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
1/2
3 sprigs
1 pinch
1 pinch
Freshly Ground Black Pepper
2 Tbsp
Butter, melted
2 tsp
Curry Powder
1/2
Lemon, juiced
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Directions

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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 Carrot (7) and Yukon Gold Potato (6) into the pan and drizzle them generously with Olive Oil (to taste). 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 Chicken (4 pound) 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 sprig) 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 tablespoon), Curry Powder (2 teaspoon) 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.

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