Curried Roasted Chicken and Vegetables

Roasted chicken has been getting a lot of attention lately because of the revelation that Meghan Markle and Prince Harry were cooking it together when he proposed. It was even Ina Garten’s famous recipe, which she always called her “engagement” chicken. She wasn’t kidding! Personally, I think a proposal on a cozy night in over a delicious, comforting roasted chicken is endlessly sweet and romantic. So in honor of the royal engagement, I decided to make my own twist on Ina’s engagement chicken. 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!

I prepped my yummy potatoes and carrots first. They went right into the bottom of my roasting pan with lots of olive oil, salt, pepper, garlic powder and curry powder. Once I tossed it all together thoroughly, it was time to dress up the chicken.
I made my flavorful paste to brush all over the chicken first. It was where almost all of the flavor for this curried roasted chicken came from. The butter in it also made the skin gorgeously crispy. The lemon juice also brightened the whole dish while the acid tenderized the chicken.
Once I brushed the chicken all over, I made sure to tie the legs together and tuck the wings in. That way, it cooked evenly. The curried roasted chicken and vegetables cooked for an hour and a half all in the one pan. That meant flavor was melding together everywhere!
When it came out of the oven, the curried roasted chicken was so gorgeously golden. It also smelled so incredible. I cut the twine and let it rest on a cutting board before I carved it up. I still remember watching my Nana Jeanie expertly carve a chicken in awe. I’m not as good as she was yet, but I’m working on it!

Oh my goodness, this was the perfect dish for a snug night in with Marc. He already proposed years ago, but he joked that this made him want to propose all over again. Ha! I hope you all love it too. xoxo

Curried Roasted Chicken and Vegetables
Curried Roasted Chicken and Vegetables
Curried Roasted Chicken and Veggies
Curried Roasted Chicken and Veggies



5 from 2 votes
Curried Roasted Chicken and Vegetables
Curried Roasted Chicken and Vegetables
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins

This recipe for curried roasted chicken and vegetables is so simple and comforting. It's perfect for a cozy dinner in or even fancy entertaining!

Course: Main Course
Keyword: Curried Chicken, Curried Roasted Chicken and Veggies, Roasted Chicken
Servings: 6
Calories: 789 kcal
Author: Jeanie and Lulu's Kitchen
  • 7 whole carrots peeled and cut into rounds
  • 6 whole yukon gold potatoes diced into small wedges
  • olive oil as needed
  • salt as needed
  • freshly cracked black pepper as needed
  • 1 pinch garlic powder
  • 1 pinch yellow curry powder
  • 1 whole onion thinly sliced
  • 1 whole chicken 4 pounds
  • 1 head garlic top cut off to reveal cloves
  • 1 whole lemon halved
  • 3 sprigs fresh thyme
  • 2 pinches salt
  • 2 pinches freshly cracked black pepper
  • 2 tablespoons butter melted
  • 2 teaspoons yellow curry powder
  1. Pre-heat the oven to 425 and get out a large roasting pan. Add the carrots and potatoes into the pan and drizzle them generously with olive oil. Sprinkle them with a couple of generous pinches of salt and pepper, along with the pinch of garlic powder and pinch of curry powder. Toss all of that together well to coat the vegetables, then make it all a single layer in the pan. Add the thinly sliced onion as the next layer. Then it's time to dress up the chicken. Remove the giblets from the chicken and rinse it thoroughly inside and out. Dry it well with paper towel, then place it on top of the vegetables in the pan.
  2. Put the garlic head, half of the lemon and the thyme inside the cavity for lots of flavor. Season the chicken with the salt and pepper next. Then stir the melted butter, curry powder and the juice from the remaining half of lemon together in a bowl and brush it liberally all over the chicken. Tie the legs together tightly with kitchen twine, then roast everything for an hour and a half. When it is done, cut the twine and remove the chicken to a board to rest for a couple of minutes before you carve it. Serve it immediately with the vegetables for an amazing one pan meal. It also makes great leftovers.
Nutrition Facts
Curried Roasted Chicken and Vegetables
Amount Per Serving (1 portion)
Calories 789 Calories from Fat 470
% Daily Value*
Fat 52.2g80%
Saturated Fat 15.8g99%
Cholesterol 238mg79%
Sodium 331mg14%
Potassium 642mg18%
Carbohydrates 26.7g9%
Fiber 4.8g20%
Sugar 5.7g6%
Protein 53.7g107%
Calcium 90mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.



23 thoughts on “Curried Roasted Chicken and Vegetables”

  1. YUM! What a clover spin off roasted chicken- I will have to tuck this away to try for sure! And what a sweet compliment from the hubby! I’m so sensitive I’d probably start crying lol!

  2. This looks and sounds AMAZING! Saving this for a fun winter night so I can impress my hubby with my skills 🙂 Thank you so much for sharing!

  3. This looks so yummy! I love the idea of making it a little spicier to clear the sinuses and warm you during the winter!

  4. Oh gosh this looks amazing! I used to get intimidated when I had to use a whole chicken (I’m not the greatest cook) but it’s so simple to make!

  5. Beautiful chicken! I’ll have to try this recipe next time. That curry powder really gives the chicken a lovely color.

  6. This sounds amazing! I really love a good roast chicken, especially one with a nice flavorful, cripsy skin – and nothing is better than a one pot meal with minimal clearing up! I’m English and we make a roast dinner every Sunday, so I definitely think we’ll be adding this to our list of roasts to try!

  7. 5 stars
    This was so delicious! I made my own curry mix. My family loved it, it’s definitely a keeper and will be in regular rotation. Yummy!

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