Curried Roast Chicken with Cauliflower & 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 Oliver, results in a perfectly cooked chicken complete with crispy skin and sumptuous veggies that require no extra sauce or gravy.
Ingredients
- 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
Instructions
- 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!
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