Succulent roast chicken cooked together in one pan with tender potatoes and vegetables in a creamy coconut curry sauce. A fantastic alternative for your Sunday Roast – clean plates all round. The vegetables absorb the flavour of the amazing curry sauce, so even the kids will eat all their veggies.
Chicken juices make that curry sauce even more flavourful as it’s cooking….
📋 What do we need?
- Chicken – go for a medium chicken, about 2kg (4.4lbs). You can use a larger chicken if you want to stretch this meal for more people, but you will need to cook it for longer (before the potatoes are added) to ensure the chicken is fully cooked through.
- Coconut milk – use full-fat to help ensure the sauce won’t split
- Potatoes – baby new potatoes are best, as you don’t need to peel or chop them. However, you can replace with regular-sized potatoes if you like. Just peel and chop them into large chunks.
- Curry Paste – Use your favourite curry paste. I usually make this with Tikka Masala paste as it’s nice and mild (no chilli heat) but full of flavour.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- First we place the chicken on a large roasting tray. Brush the chicken with curry paste, drizzle with oil and sprinkle with a little salt and pepper. Place a lime wedge in the cavity, then cover the chicken with foil and roast for an hour.
- Then we remove the foil and add the potatoes to the tray and cook for a further 30 minutes.
- Next in goes more curry paste, lime juice, cococnut milk, fish sauce and a tiny bit of sugar. That’s all mixed together to coat the potatoes.
- We also add in peppers, green beans and broccoli, then place back in the oven for a final 15 minutes until the vegetables are tender.
👩🍳PRO TIP The addition of the vegetables can make the curry sauce a little on the thin side (as they release water during cooking). If you like a thicker curry sauce, you can stir in a little cornstarch slurry to the sauce at the end.
I love to serve my curry roast chicken with boiled rice 😍
🍽️ Other ideas for a whole chicken
There should be plenty of sauce with this dish, and it’s amazingly flavourful, so be sure to drizzle any sauce left in the tray over the chicken slices – you really don’t want to waste any 😋
🍲 More fantastic One Pan recipes
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Curry Roast Chicken
Succulent Roasted Chicken cooked together in one pan with tender potatoes and vegetables in a creamy coconut curry sauce. A fantastic alternative for your Sunday roast!
Ingredients
- 1 medium whole chicken weighing about 2kg (4.4lbs)
- 1 lime sliced in half
- 3 tbsp Indian curry paste I use Patak’s Tikka Masala Paste, use your favourite brand – Korma, Madras and Rogan Josh Paste also work well.
- 1 ½ tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 600 g (1.3 lbs) baby new potatoes (**you can replace with any floury potatoes, but will need to peel and chop into bitesize pieces if not using baby new potatoes)
- 400 g (14 oz) can coconut milk
- 2 tsp fish sauce
- 1 tsp sugar
- 1 red bell pepper sliced
- 250 g (9oz) green beans, sliced in half
- 1 medium head of broccoli sliced into florets
- 2 tbsp freshly chopped coriander cilantro
Optional:
- 1 tbsp cornflour mixed with 3 tbsp cold water to form a slurry
Instructions
- Preheat the oven to 180C/350F (fan).
- Place the chicken in a large roasting tin, place ½ of a lime in the cavity.1 medium whole chicken, 1 lime
- Brush 1 tbsp of the curry paste all over the top of the chicken, then drizzle on the olive oil and sprinkle on the salt and pepper.3 tbsp Indian curry paste, 1 ½ tbsp olive oil, ½ tsp salt, ½ tsp black pepper
- Cover the chicken in foil, loosely tented, and place in the oven for 1 hour.
- Remove the chicken from the oven and remove the foil.
- Add the potatoes to the sides of the tin and turn to coat in any chicken juices and oils in the base of the tin.600 g (1.3 lbs) baby new potatoes
- Place back in the oven for 30 minutes.
- After 30 minutes, remove from the oven.
- Add the remaining 2 tbsp of curry paste, the juice of the remaining half a lime, the can of coconut milk, fish sauce, and sugar to the tin. Stir together to mix the sauce and coat the potatoes.400 g (14 oz) can coconut milk, 2 tsp fish sauce, 1 tsp sugar
- Add the sliced peppers, green beans and broccoli to the pan and stir again, to coat the vegetables in the sauce.1 red bell pepper, 250 g (9oz) green beans,, 1 medium head of broccoli
- Place back in the oven for a final 15 minutes, until the vegetables are tender and the sauce has thickened slightly and is bubbling.
- Remove from the oven and leave to rest for a few minutes.
- Remove the roast chicken from the tin and place on a chopping board. Carve the chicken and divide it between plates.
- TIP: if you would like the curry sauce to be a little thicker, stir the cornstarch slurry into the sauce and place it back in the oven for 2-3 minutes to thicken, while you carve the chicken.1 tbsp cornflour
- Add the potatoes and vegetables from the pan to the plates and drizzle over the sauce.
- Serve topped with a little freshly chopped coriander (cilantro).2 tbsp freshly chopped coriander
Video
Notes
Can I make it ahead?
This recipe is best served right away when the green vegetables are still vibrant with a slight crunch to them.
However, you can make it ahead if you like. I really love the leftovers from this recipe for lunch the next day with a drizzle of sweet chilli sauce. To make ahead, make the whole recipe, then slice up the chicken meat and place in the sauce, discarding the chicken carcass. Quickly cool the chicken, vegetables and potatoes in the tray, then cover and refrigerate for up to a day. When you’re ready to reheat, take the tray out of the refrigerator an hour before heating (to take the chill off). Cover the tray in foil and place in the oven at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot.
You may want to add a splash of water to the sauce if it starts to dry up a little. Can I freeze it? Yes, you can freeze leftovers.
Slice up the chicken and discard the carcass. Place the chicken into a container with the sauce and vegetables. Cover and freeze.
Defrost overnight in the refrigerator and remove from the refrigerator an hour before heating (to take the chill off). Reheat in a baking dish, covered in foil at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot. Microwave: Alternatively, individual thawed portions can be reheated in the microwave. Heat on high for about 3-4 minutes per portion, stirring a couple of times during heating, until the chicken and potatoes are piping hot throughout.
Note: The chicken skin will be soft if reheating in the microwave. Ingredient swaps:
Roasting chicken legs doesn’t give you quite as many lovely chicken juices as roasting a whole chicken, but it will still be tasty.
If you’re doing this, there’s no need to cook the chicken in the foil before adding the potatoes (as they’re much quicker to cook).
Instead put the chicken legs in at the same time as the potatoes. You’ll need to drizzle the potatoes with oil too (as there won’t be any chicken oil/juices in the pan at that point), and continue with the rest of the recipe as written. Nutritional information is approximate, per serving (not including rice).
However, you can make it ahead if you like. I really love the leftovers from this recipe for lunch the next day with a drizzle of sweet chilli sauce. To make ahead, make the whole recipe, then slice up the chicken meat and place in the sauce, discarding the chicken carcass. Quickly cool the chicken, vegetables and potatoes in the tray, then cover and refrigerate for up to a day. When you’re ready to reheat, take the tray out of the refrigerator an hour before heating (to take the chill off). Cover the tray in foil and place in the oven at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot.
You may want to add a splash of water to the sauce if it starts to dry up a little. Can I freeze it? Yes, you can freeze leftovers.
Slice up the chicken and discard the carcass. Place the chicken into a container with the sauce and vegetables. Cover and freeze.
Defrost overnight in the refrigerator and remove from the refrigerator an hour before heating (to take the chill off). Reheat in a baking dish, covered in foil at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot. Microwave: Alternatively, individual thawed portions can be reheated in the microwave. Heat on high for about 3-4 minutes per portion, stirring a couple of times during heating, until the chicken and potatoes are piping hot throughout.
Note: The chicken skin will be soft if reheating in the microwave. Ingredient swaps:
- Peeled and chopped sweet potatoes or butternut squash work well in place of baby new potatoes.
- Chopped courgettes (zucchini), asparagus, sugarsnap peas and baby spinach all work great in this dish.
- Swap the Tikka Masala curry paste for your favourite. Madras, Jalfrezi, Korma and Massaman all work great.
Roasting chicken legs doesn’t give you quite as many lovely chicken juices as roasting a whole chicken, but it will still be tasty.
If you’re doing this, there’s no need to cook the chicken in the foil before adding the potatoes (as they’re much quicker to cook).
Instead put the chicken legs in at the same time as the potatoes. You’ll need to drizzle the potatoes with oil too (as there won’t be any chicken oil/juices in the pan at that point), and continue with the rest of the recipe as written. Nutritional information is approximate, per serving (not including rice).
Nutrition
Calories: 842kcal | Carbohydrates: 43g | Protein: 44g | Fat: 57g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 708mg | Potassium: 1634mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3817IU | Vitamin C: 141mg | Calcium: 136mg | Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Completely delicious & something different for roast chicken.
I really wanted to like this recipe. After reading reviews I knew it was up my alley. However, after cooking my chicken for 2.5 hours the veg and chicken still were not done. Maybe there is something wrong with my oven (I have never had trouble before) or maybe more than a tent is needed from the foil for the first hour? I don’t know. I’m sure once it is done it will be delicious for lunches this week. We had to go get a pizza 🤷🏻♀️
This was a brilliant dish. I made it tonight for dinner and. used red curry paste as the store was out of tikka masala curry paste. I added a 1/4 of frozen peas at the end and while the chicken was resting I thickened the sauce, added the peas, and one cup of cooked, short-grain brown rice I had in the fridge that needed to be used back up. I put it all back in the oven for about ten minutes and then cut the chicken into pieces and placed it on top of the curried veggies and sauce. It looked brilliant, it served up nicely, and the rice soaked up all the wonderful flavors of the sauce. I also used coconut oil to rub the chicken down instead of olive oil. My husband raved about this dish. I’m going to try it with green curry or tikka masala curry next time.
Can you cook this in a slow cooker?
I tried this as a change to my traditional Sunday roast chicken. I followed the recipe exactly. OMG! absolutely delicious. Lovely flavours but not at all hot. Will definitely be making this regularly. Thanks Nicky x