Curry Roasted Whole Chicken with Baked Vegetables
  • 1kg chickenremove head and feet
  • 1 green capsicumremove the seeds and cut into square pieces
  • 1 yellow capsicumremove the seeds and cut into square pieces
  • 1 red capsicumremove the seeds and cut into square pieces
  • 500g potatoesdeskin and cut into large pieces
  • 2 carrotsdeskin and cut into large pieces
  • corianderchopped for garnish
  • 4 cloves garlicminced
  • 1 thumb gingerminced
  • 120g Greek plain yoghurt
  • 150g buttersoftened
  • 1whole lemon zest
  • 1/2 lemongoes into chicken's cavity
  • 3tbsp curry powder
  • 5springs corianderchopped coarsely
  • 2tsp salt
  • kitchen string
Prepare the chicken
  1. Deskin and chopped up the garlic and ginger.
  2. In a large bowl, add in the marinade ingredients and mix it evenly. Rub ¾ of the marinade on the chicken, beneath the skin and the chicken’s cavity.
  3. Tie up the thighs and wings using the kitchen’s string. Set aside and let it marinate for at least 20 mins.
Prepare the vegetable
  1. Cut the vegetables in equal sizes.
  2. Mix the remaining marinade with the vegetables. Spread it on the baking tray lined with aluminium foil.
Roast the chicken
  1. Pre-heat the oven @ 180 degree Celcius for 20 mins.
  2. Place whole chicken on the wire rack. Transfer into the middle tray of the oven.
  3. Insert the vegetables into the lower tray insert.
  4. Bake the chicken for 1 hour and 20 mins with Brandt’s “Top down heat with fan”.
  5. Let it rest in the oven for 20 mins before serving. This will retain the juice of the chicken, keeping it moist and tender.