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+ servings
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.