Oven Roasted Curry Chicken with Vegetables
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Oven Roasted Curry Chicken with Vegetables

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Level

easy

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Cooking

80 min

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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
12
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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