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RECIPE
17 INGREDIENTS10 STEPS2hr

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!
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.
http://jeanieandluluskitchen.com/
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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.
http://jeanieandluluskitchen.com/
2hr
Total Time
1hr 30min
Active Time
$1.43
Cost Per Serving

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
1/2 Tbsp
Curry Powder
1/2
Lemon , juiced
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Nutrition Per Serving

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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 (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 Tyson® 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.
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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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