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. Plus, 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 I saw where 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!
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!