Oven Roasted Curry Chicken with Vegetables
Level
easy
Cooking
80 min
Preparation
40 min
Ingredients
Servings
5
Chicken remove the head and feet | 1 kg |
Potatoes deskinned and cut into large pieces | 500 g |
Carrots deskinned and cut into large pieces | 2 |
Green Capsicum deseeded and cut into square pieces | 1 |
Yellow Capsicum deseeded and cut into square pieces | 1 |
Red Capsicum deseeded and cut into square pieces | 1 |
Butter softened | 150 g |
Plain Greek Yoghurt | 120 g |
Coriander chopped coarsely | 5 sprigs |
Garlic minced | 4 cloves |
Ginger minced | 1 |
Lemon Zest | 1 |
Lemon goes into chicken's cavity | 1⁄2 |
Curry Powder | 3 tbsp |
Coriander chopped, for garnish | |
Salt | 2 tsp |
Kitchen String |
How to cook
Marinade the chicken
- In a large bowl, mix the garlic, ginger, plain Greek yoghurt, softened butter, lemon zest, curry powder, coriander and salt together.
- Rub ¾ of the marinade on the chicken, beneath the skin and the in chicken’s cavity.
- Insert the lemon into the chicken's cavity.
- Tie up the thighs and wings using the kitchen’s string.
- Set aside and let it marinate for at least 20 minutes.
Marinade the vegetables
- Cut the vegetables into equal sizes.
- Mix the remaining marinade with the vegetables.
- Spread the marinated vegetables on a baking tray lined with aluminium foil.
Start cooking
- Pre-heat the oven at 180°C for 20 minutes.
- Place the marinated chicken on the wire rack and place it on the middle tray of the oven.
- Place the marinated vegetables on the lower tray insert.
- Bake the chicken for 1 hour and 20 minutes.
- Let it rest in the oven for 20 minutes before serving to keep the chicken moist and tender.
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