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!
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.
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