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.
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.
Roast the chicken directly on the oven rack.
Did you know you can roast a chicken directly on your oven rack? Simply place your seasoned chicken on the top oven rack and a pan of vegetables directly underneath. The drippings will season the vegetables and the pan prevents any mess from getting on the bottom of your oven.
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- Cutting board and knife
- Baking sheet - I like this Cuisinart baking sheet .
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.
Oil: I like using olive oil for this recipe but you can also use avocado oil or ghee if you prefer.
This recipe is naturally Whole30 and Paleo compatible. It's low carb, works well for a keto lifestyle and is a great option for those following the 2B Mindset program.
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Made this Curried Roast Chicken recipe? Let me know what you think in the comments!
Curried Roast Chicken with Cauliflower & Carrots
- 1 2-4 lb whole chicken, giblets removed I recommend organic, free range chicken
- 3-4 tbsp red curry paste You can use any of your favorite curry pastes, but make sure your use PASTE (not a powder or sauce) or you will not get the same depth of flavor.
- 1 head of cauliflower, roughly chopped The whole cauliflower is edible, leaves and all, so feel free to chop those up as well and add to the pan.
- 8-10 carrots, cut into about 1 inch rounds
- 1 tbsp olive oil
- salt & pepper
- Fresh cilantro, chopped (optional) for serving
- lime wedges (optional) for serving
- 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 towel. Place the chicken on top of the vegetables and spoon about 3 tbsp of curry paste on top of the chicken.
- Using your hands, rub the curry paste all over the chicken until covered then use whatever paste it left over your hands to lightly coat the veggies (they do not need to be fully coated just touched by the curry).
- Sprinkle a little salt and pepper over the top of the chicken and, using tongs, place the chicken in the center of the upper oven rack. Place the sheet pan with the veggies directly under the chicken so that it catches all of the delicious juices as the chicken roasts.
- Roast the chicken and veggies for 60-70 minutes until the chicken reaches an internal temperature of 165 degrees F and the juices run clear when pierced. 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 serving.
- Serve with fresh chopped cilantro and lime wedges. Enjoy!