Now hear me out on this one, I know that curry and roast chicken are not exactly two things that you may think of together. But I can assure you they are a match made in heaven. Using just a few tablespoons of curry paste (not powder and not sauce) is the perfect way to get a TON of fabulous flavor with very little effort, which, you know, is pretty great.
The roasting method I use for this chicken was actually inspired by a Jamie Oliver cooking show. He simply put a seasoned chicken on the top oven rack and a pan of potatoes directly underneath so that it would catch all of those tasty drippings. To make this recipe Paleo, Keto and Whole30 compliant I replaced the potatoes with cauliflower and carrots (and obviously curried up the chicken) but the method still works out beautifully. However, if putting the chicken directly on the oven rack does not appeal to you and you already have a fancy roasting pan with a rack, feel free to use that instead. Enjoy!
Ingredients:
Whole chicken: I highly recommend using an organic or free range chicken if you can find one. And do not throw away those bones when you are done as they will make a delicious bone broth!
Red Curry Paste: You can use any brand of curry paste that you like, but just make sure that you are buying PASTE and not sauce. Paste is much thicker and the flavor is more condensed so you need less of it to pack a big punch.
Cauliflower & Carrots: To make this recipe low carb and Keto compliant I like using cauliflower and carrots. However, if you want to throw some diced potatoes in there too it is equally good.
Cilantro and Lime: These are optional but they really do take things over the top. Serve over the chicken and veggies for a delicious pop of flavor.
Compliant Oil: I like using olive oil for this recipe but you can also use avocado oil or ghee if you prefer.
Curried Roast Chicken with Cauliflower and Carrots
This incredibly delicious curried and roasted chicken feels like something special but takes no time to throw together and pairs perfectly with low carb carrots and cauliflower. The method for roasting, borrowed from Jamie Olive, results in a perfectly cooked chicken complete with crispy skin and sumptuous veggies that require no extra sauce or gravy,
4
servings5
minutes1
hour10
minutesIngredients
2-4 lb whole chicken, giblets removed
3-4 tbsp red curry paste
1 head of cauliflower, roughly chopped (leaves and all)
8-10 carrots, peeled and cut into about 1 inch rounds
1 tbsp olive oil
salt & pepper
fresh cilantro, chopped (optional)
lime wedges, for serving (optional)
Directions
- Preheat the oven to 350 degrees F.
- Place cauliflower and carrots on a large baking sheet. Drizzle with a little olive oil, salt & pepper and toss to combine.
- Remove chicken from packaging and pat dry with a paper towels. Place the chicken on top of the vegetables and generously seasoning with salt & pepper. Then spoon about 3-4 tbsp of red curry paste on top of the chicken.
Using your hands, rub the curry pasta all over the chicken until covered then use whatever curry paste is left over on your hands to lightly coat the veggies (they do not need to be fully coated just touched by the curry paste). - Using tongs, carefully place the chicken on the center of the upper oven rack. Then place the sheet pan with the veggies directly under the chicken so t hat it catches all of the delicious juices as the chicken roasts.
- Roast the chicken and veggies for about 60-70 minutes until the chicken reaches an internal temperature of 165 degrees F and the juices run clear when pierce.
During cooking, you can shake the veggies every 20 minutes or so to make sure that the chicken drippings are easily distributed. - Remove the chicken and vegetables from the oven and allow the chicken to rest for about 10 minutes before slicing.
Serve with fresh cilantro and lime wedges. Enjoy!
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