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!
3tbspIndian curry pasteI use Patak’s Tikka Masala Paste, use your favourite brand - Korma, Madras and Rogan Josh Paste also work well.
1 ½tbspolive oil
½tspsalt
½tspblack pepper
600g(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)
1tbspcornflourmixed 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:
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.
How to scale down this recipe:If you're cooking for fewer people, my recommentation would be to cook the recipe with the full ingredients, then freeze the leftovers (the leftovers taste great!). However, if preferred, you could replace the whole chicken with bone-in, skin on chicken legs or thighs. Reduce the quantities of the rest of the recipe too, sticking to the same ratios. 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).