Curried Roasted Chicken and Vegetables Recipe
This curried roasted chicken with lots of veggies is simple, comforting, and so incredibly flavorful for the colder months. Best of all, it’s a one-pan wonder for easy clean-up!
Keywords
- Low-Fat
- Peanut-Free
- Tree Nut-Free
- Fish-Free
- Main Dish
- American
- Oven
- Sheet Pan
- Sugar-Free
- Grain-Free
- Budget-Friendly
- Beginner
- Low Salt
- Fusion
- Egg-Free
- Nut-Free
- Soy-Free
- Tomato-Free
- Low-Sugar
- Gluten-Free
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sidechef.com.
Cooking tools:
- Butcher's twine
- Pastry brush
- Carving knife
- Roasting pan
- Oven
- Mixing bowl
- Cutting board
- Measuring spoon
- Paper towel
Ingredients
- 7 Carrot
- 6 Yukon Gold Potato
- as needed Olive Oil
- 1 pinch Garlic Powder
- 1 pinch Curry Powder
- 1 Onion
- 4 pounds Whole Chicken
- 1 head Garlic
- 1/2 Lemon
- 3 sprigs Fresh Thyme
- 1 pinch Salt
- 1 pinch Freshly Ground Black Pepper
- 2 tablespoons Butter
- 2 teaspoons Curry Powder
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