For those days you know you want leftovers to fuel your through the week. In partnership with Paderno Kitchenwear, here is a must have Curry Roast Chicken recipe that is A) Fancy and B) Tender. Serve with your family’s favorite veggies and enjoy for days to come.

Curry Roasted Chicken with Vegetables

Prep Time: 10 mins

Cook Time: 1 hour 45 mins

Total Time: 1 hour 55 mins

Serves: 4-5

Ingredients

4lbs Whole Chicken

4 tablespoon Curry Powder

1 tablespoon Cumin

1 ½  tablespoon fresh, Parsley, finely chopped

1 ½  tablespoon fresh, Rosemary, finely chopped

1 ½  tablespoon fresh, Oregano

1 ½ teaspoon fresh Thyme, finely chopped

5 tablespoon Extra Virgin Olive Oil

4 cloves Garlic, minced

⅓  cup unsalted Butter, cold

2 teaspoon Salt

1 teaspoon Black Ground Pepper

Vegetables

3 large Carrots, roughly chopped

1 large Sweet Potato, roughly chopped

1 Red Onions, roughly chopped

4 whole cloves of Garlic, peeled

Directions

Preheat the oven to 400° F

Place vegetables and potatoes in a ceramic bakeware, drizzle with oil, 1 teaspoon salt, and topped with ½ fresh Thyme. Set aside.

In a small sized bowl, mix together curry powder, cumin, parsley, rosemary, oregano, remaining thyme, extra virgin olive oil, salt, and pepper. Mix thoroughly.  

Pat roast chicken dry with paper towel. Cut 2 or 3 slices into the chicken legs and thigh. 

Rub the herb mixture on all sides of the chicken and into the cavity. Gently lift the skin and place herb mixture and butter under the skin. 

Tie chicken legs with butcher's twine and wrap the twine around and underneath the chicken securing it with a knot.

Place into ceramic baking dish and transfer into the pre-heated oven.

Roast uncovered for  30 minutes then reduce heat to 375° F. Continue to roast for 1 hour and 15 minutes and until the chicken reaches an internal temperature of 165 ° F. Rotate the chicken half way through the process.

Place vegetables into the oven 45 minutes before the chicken is done.

Let chicken cool for 15 minutes before carving.