Spicy Roast Chicken w/ Potatoes & Curry Sauce

You can’t beat a good Sunday roast dinner – but you can mix things up a bit to make it a bit more interesting! Cue my Spicy Roast Chicken w/ potatoes & curry sauce. Think roast chicken flavoured with aromatic spices, lime, ginger and a bit of a chilli kick. It’s finger licking good.  This simple recipe provides an alternative to your normal roast that is perfect for sharing with family or friends.

Spicy Roast Chicken w/ potatoes & curry sauce: Roast chicken with spices, lime, ginger and a chili kick. It's finger licking good. Naturally gluten and dairy free.

I love roast chicken – it’s one of my favourite classic dishes. As the weather warms up here in New Zealand I start to get that Christmas feeling – I know right, it will seem weird to all of you northern hemisphere folk! But for southerners the weather starts getting warmer, we have longer hours of daylight, we are more active outside and we wake up to the sound of lawn mowers and the holiday feeling starts to creep in – that’s the ‘Christmas is coming’ feeling. Today it’s a particularly nice day in Wellington and I woke up with the Coco Cola “Holidays are Coming” song in my head – I’m still a big kid who loves Christmas.

Spicy Roast Chicken w/ potatoes & curry sauce: Roast chicken with spices, lime, ginger and a chili kick. It's finger licking good. Naturally gluten and dairy free.

Roast chicken reminds me of Christmas as we would always have two meat dishes on the day, one being roast chicken and the other being my grandma’s famous roast pork. For the last few years, at my British partner’s request, we have had roast turkey, which is nice but is a bit of a mission to cook on a hot summer’s Christmas day, and the last thing you want to be doing is standing by the oven for hours cooking.  That’s why a lot of people in New Zealand have BBQ’s for Christmas – maybe this year I can persuade my family back to the classic roast chicken so we have more time to relax and enjoy the weather.

Spicy Roast Chicken w/ potatoes & curry sauce: Roast chicken with spices, lime, ginger and a chili kick. It's finger licking good. Naturally gluten and dairy free.

This spicy roast chicken is easy to make, but it looks impressive so you can serve it up for a special occasion. It’s also perfect for any season as the chilli factor can be reduced or enhanced depending on your climate and tastes. It combines your favourite curry paste, which is rubbed onto the chicken, roast potatoes and a creamy curry sauce that you can pour over the chicken and potatoes. Lime, garlic and ginger are also used to flavour the chicken from the inside out.

Spicy Roast Chicken w/ potatoes & curry sauce: Roast chicken with spices, lime, ginger and a chili kick. It's finger licking good. Naturally gluten and dairy free.

For this spicy roast chicken recipe I used massaman curry paste, which derives from Thailand. This paste is really aromatic as it usually contains, amongst other ingredients, cumin, cinnamon, coriander, cloves and chilli. It’s full of flavour and works really well in this dish. You could however, use your own favourite curry paste and come up with your own version, I think green or yellow curry (sticking with Thai flavours) or even butter chicken or korma curry paste (if you like a milder Indian flavour) would work well. Keep in mind your chosen paste will also be used to make the curry sauce.

Serve this spicy roast chicken dish with your favourite seasonal vegetables and you have a nutritious meal that is perfect for any season and occasion.  It is also naturally gluten-free and dairy free : )

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Spicy Roast Chicken w/ potatoes & curry sauce: Roast chicken with spices, lime, ginger and a chili kick. It's finger licking good. Naturally gluten and dairy free. {Click through for recipe} www.isleofflora.com

Spicy Roast Chicken w/ Potatoes & Curry Sauce
Print Recipe
A twist on a classic roast chicken recipe. Aromatic spices, lime, ginger with a bit of a chilli kick makes this dish finger licking good. Perfect for sharing with family or friends.
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour 20 mins
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour 20 mins
Spicy Roast Chicken w/ Potatoes & Curry Sauce
Print Recipe
A twist on a classic roast chicken recipe. Aromatic spices, lime, ginger with a bit of a chilli kick makes this dish finger licking good. Perfect for sharing with family or friends.
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour 20 mins
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour 20 mins
Ingredients
Spicy roast chicken and potatoes
Curry Sauce
Servings: people
Instructions
  1. Preheat oven to 180C (356F)
  2. Pour a little olive oil into a large roasting pan. Rinse the chicken with cold water and pat dry. Place chicken onto prepared pan.
  3. Pour 1 Tbsp oil and curry paste onto chicken and rub all over on both sides. Season with salt and pepper. Stuff the chicken with 1/2 a lime, ginger, garlic, and onion. Tie legs together with baking string.
  4. Cover loosely with tin foil (aluminium foil). Put into oven and set timer for 1 hour and 30 minutes
  5. Prepare potatoes: Wash potatoes and cut into quarters / bite-sized pieces. Place them into a large pot. Pour water into pot and boil on a high heat for about 10-15 minutes or until just tender. Drain water and set potatoes aside. TIP: boiling potatoes before roasting makes them go crunchy!
  6. When the chicken has been in oven for 45 minutes (half of the total time) take roasting pan out of oven and remove tin foil. Baste chicken with juices in pan. Pour a little oil into pan and add potatoes around chicken.
  7. Return pan uncovered to oven and bake for a further 45 minutes.
  8. While the chicken continues to roast, prepare and cook your curry sauce. Grate 1 Tbsp ginger into a medium sized pot and add 3 Tbsp of curry paste. Fry for about a minute on a medium heat stirring constantly.
  9. Add lime juice and chicken stock to pot, stir to combine, bring to boil and turn down to a low heat, simmer uncovered for 15 minutes.
  10. After 15 mins pour coconut milk into sauce and stir to combine and simmer uncovered on lowest heat until chicken is ready.
  11. 20 minutes to go: Pull out roasting tray and quickly turn potatoes. Return to oven.
  12. 15 minutes to go: Prepare and cook your chosen seasonal vegetables. I like to steam mine in a steamer pot.
  13. When the chicken has been in oven for 1 hour 30 minutes in total, check that it is cooked by pulling one leg away from body and pushing a knife or skewer in between - if the juices run clear it's cooked.
  14. Take pan out of oven and set aside. Take sauce off heat and pour your curry sauce into a serving jug. Pour 1/2 of sauce over chicken and potatoes in pan and serve with your chosen vegetables. Alternatively leave all curry sauce in jug and your guests can pour their own sauce. Enjoy!
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Categories: Lunch / Dinner

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