Oven Roasted Curry Chicken with Vegetables

Name: Oven Roasted Curry Chicken with Vegetables
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 5
Cuisine: Christmas
Ingredients: 1 kg Chicken; 500 g Potatoes; 2 Carrots; 1 Green Capsicum; 1 Yellow Capsicum; 1 Red Capsicum; 150 g Butter; 120 g Plain Greek Yoghurt; 5 sprigs Coriander; 4 cloves Garlic; 1 Ginger; 1 Lemon Zest; 1/2 Lemon; 3 Tbsp Curry Powder; Coriander; 2 tsp Salt; Kitchen String

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Level

easy

Cooking

80 min

Preparation

40 min

Ingredients

Servings

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.