Roasted Curried Chicken
I love curry. I think if I could curry everything, I probably would – just to try it. Ok well, not EVERYTHING. I’ve curried Tofu a few times. That turned out super!
In Jamaica, it is traditional to stew curried chicken. And for the most part, that is how I’ve always prepared curried chicken. Its great. But I wanted to do it a bit differently. You know, just because. I figured it would be ok to roast chicken that has been seasoned with curry. Especially since I’ve found a new appreciation for roasting chicken. It’s so easy! And the skin is so crispy and yummy.
When stewing curried chicken, carrots and potatoes are the usual suspects in the dish, so I kept them. I couldn’t leave them out. Besides, they taste amazing when roasted!
Roasted Curried Chicken
- 6 Chicken Thighs, skin on
- 3 Cloves Garlic, cut into thirds
- 2 Tsp low sodium All Purpose Seasoning
- 2 Tsp Dried Thyme
- 2 Tbsp Jamaican Curry Powder
- Coconut Oil to brush chicken + grease the baking tray
- 1 Large Carrot
- 3 Small White Potatoes
- Salt & Pepper
- Wash and pat dry each piece of chicken
- On a parchment lined surface, place each piece skin side down
- Brush with oil, then season with half of the seasoning (Salt, Pepper, Thyme, All-Purpose, Curry Powder)
- Flip over and do the same for the side with the skin
- Transfer chicken to a foil rimmed baking tray, lightly greased with coconut oil
- Put pieces of garlic between the chicken and set aside
- Cut the carrot and potatoes into 1 inch pieces
- In a small bowl, toss in about 1 tbsp coconut oil. Season with Salt, Pepper & Thyme
- Spread on another foil rimmed baking tray
- Place both trays in the oven and roast for about 45 minutes in a 450F oven
- If skin starts to burn, cover with foil until cooking is complete
- Toss carrots and potatoes half way through
- Serve with fluffy basmati rice
Prep time!
Seasoned Chicken on rimmed baking tray
Carrots & Potatoes, oiled and seasoned
I just love my oven. It works wonders!
Roasted Carrots & Potatoes
And here you have it. Serve with rice, or like me – just like this.
Roasted Curried Chicken & Roasted Carrots + Potatoes
Have a splendid week, my friends! ~Lyn
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Lyn, Wow! Curry is so versatile. I’ve done a similar dish some time back … thanks for reminding me!! Question: Why place the garlic in between the pieces like that? I’m a bit curious about that.
On another note, have you ever tried black rice? My mom told me about and sings its praises … and you know she’s into healthy eating so it must be good!
Sharing this post …. right NOW!!
Yes, curry is so great and can be used in so many ways. I put the garlic between the pieces because it makes the oil fragrant while it is roasting. Also, when I make gravy from the drippings it gives such a great flavour! I didn’t like the result when I tucked the garlic under the chicken. Maybe its just me, but it works this way for me 🙂
OMG CD I picked up a pack of black rice at the grocery store!!! It was either that or a wild rice combo…I almost bought it but decided to hold off for a minute. Plus, I want to do some more research on recipes! Yay CD’s Mommy! 😀
My roommate LOVES curry, I think she would love if I made this for her! Thanks for sharing =)
Thanks, Jenny! I hope you definitely give it a go. I appreciate your comment 🙂
Looks amazing! Good tip for the garlic, too. Thanks!
You’re welcome! Thanks Kale-igh 🙂 You’re name is so cool!