Succulent roast chicken cooked together in one pan with tender potatoes and vegetables in a creamy coconut curry sauce. A fantastic alternative for your Sunday Roast – clean plates all round. The vegetables absorb the flavour of the amazing curry sauce, so even the kids will eat all their veggies.
Chicken juices make that curry sauce even more flavourful as it’s cooking….
? What do we need?
- Chicken – go for a medium chicken, about 2kg (4.4lbs). You can use a larger chicken if you want to stretch this meal for more people, but you will need to cook it for longer (before the potatoes are added) to ensure the chicken is fully cooked through.
- Coconut milk – use full-fat to help ensure the sauce won’t split
- Potatoes – baby new potatoes are best, as you don’t need to peel or chop them. However, you can replace with regular-sized potatoes if you like. Just peel and chop them into large chunks.
- Curry Paste – Use your favourite curry paste. I usually make this with Tikka Masala paste as it’s nice and mild (no chilli heat) but full of flavour.
? Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- First we place the chicken on a large roasting tray. Brush the chicken with curry paste, drizzle with oil and sprinkle with a little salt and pepper. Place a lime wedge in the cavity, then cover the chicken with foil and roast for an hour.
- Then we remove the foil and add the potatoes to the tray and cook for a further 30 minutes.
- Next in goes more curry paste, lime juice, cococnut milk, fish sauce and a tiny bit of sugar. That’s all mixed together to coat the potatoes.
- We also add in peppers, green beans and broccoli, then place back in the oven for a final 15 minutes until the vegetables are tender.
??PRO TIP The addition of the vegetables can make the curry sauce a little on the thin side (as they release water during cooking). If you like a thicker curry sauce, you can stir in a little cornstarch slurry to the sauce at the end.
I love to serve my curry roast chicken with boiled rice ?
?️ Other ideas for a whole chicken
There should be plenty of sauce with this dish, and it’s amazingly flavourful, so be sure to drizzle any sauce left in the tray over the chicken slices – you really don’t want to waste any ?
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Curry Roast Chicken
Succulent Roasted Chicken cooked together in one pan with tender potatoes and vegetables in a creamy coconut curry sauce. A fantastic alternative for your Sunday roast!
Prep Time 15 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs
Calories 842 kcal
Preheat the oven to 180C/350F.
Place the chicken in a large roasting tin, place ½ of a lime in the cavity.
Brush 1 tbsp of the curry paste all over the top of the chicken, then drizzle on the 1 ½ tbsp of olive oil and sprinkle on the ½ tsp each of salt and pepper.
Cover the chicken in foil, loosely tented, and place in the oven for 1 hour.
Remove the chicken from the oven and remove the foil.
Add the potatoes to the sides of the tin and turn to coat in any chicken juices and oils in the base of the tin.
Place back in the oven for 30 minutes.
After 30 minutes, remove from the oven.
Add the remaining 2 tbsp of curry paste, the juice of the remaining half a lime, the can of coconut milk, 2 tsp of fish sauce and 1 tsp of sugar to the tin. Stir together to mix the sauce and coat the potatoes.
Add the sliced peppers, green beans and broccoli to the pan and stir again, to coat the vegetables in the sauce.
Place back in the oven for a final 15 minutes, until the vegetables are tender and the sauce has thickened slightly and is bubbling.
Remove from the oven and leave to rest for a few minutes.
Remove the roast chicken from the tin and place on a chopping board. Carve the chicken and divide between plates.
TIP: if you would like the curry sauce to be a little thicker, stir the cornstarch slurry into the sauce and place back in the oven for 2-3 minutes to thicken, while you carve the chicken.
Add the potatoes and vegetables from the pan to the plates and drizzle over the sauce.
Serve topped with a little freshly chopped coriander (cilantro).
✎ NotesCan I make it ahead?
This recipe is best served right away when the green vegetables are still vibrant with a slight crunch to them.
However, you can make it ahead if you like. I really love the leftovers from this recipe for lunch the next day with a drizzle of sweet chilli sauce.
To make ahead, make the whole recipe, then slice up the chicken meat and place in the sauce, discarding the chicken carcass.
Quickly cool the chicken, vegetables and potatoes in the tray, then cover and refrigerate for up to a day.
When you’re ready to reheat, take the tray out of the refrigerator an hour before heating (to take the chill off). Cover the tray in foil and place in the oven at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot.
You may want to add a splash of water to the sauce if it starts to dry up a little.
Can I freeze it?
Yes, you can freeze leftovers.
Slice up the chicken and discard the carcass. Place the chicken into a container with the sauce and vegetables. Cover and freeze.
Defrost overnight in the refrigerator and remove from the refrigerator an hour before heating (to take the chill off).
Reheat in a baking dish, covered in foil at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot.
Alternatively, individual thawed portions can be reheated in the microwave. Heat on high for about 3-4 minutes per portion, stirring a couple of times during heating, until the chicken and potatoes are piping hot throughout.
Note: The chicken skin will be soft if reheating in the microwave.
- Peeled and chopped sweet potatoes or butternut squash work well in place of baby new potatoes.
- Chopped courgettes (zucchini), asparagus, sugarsnap peas and baby spinach all work great in this dish.
- Swap the Tikka Masala curry paste for your favourite. Madras, Jalfrezi, Korma and Massaman all work great.
How to scale down this recipe:
If you’re cooking for fewer people, my recommentation would be to cook the recipe with the full ingredients, then freeze the leftovers (the leftovers taste great!).
However, if preferred, you could replace the whole chicken with bone-in, skin on chicken legs or thighs. Reduce the quantities of the rest of the recipe too, sticking to the same ratios.
Roasting chicken legs doesn’t give you quite as many lovely chicken juices as roasting a whole chicken, but it will still be tasty.
If you’re doing this, there’s no need to cook the chicken in the foil before adding the potatoes (as they’re much quicker to cook).
Instead put the chicken legs in at the same time as the potatoes. You’ll need to drizzle the potatoes with oil too (as there won’t be any chicken oil/juices in the pan at that point), and continue with the rest of the recipe as written.
Nutritional information is approximate, per serving (not including rice).
Calories: 842kcalCarbohydrates: 43gProtein: 44gFat: 57gSaturated Fat: 28gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 143mgSodium: 708mgPotassium: 1634mgFiber: 8gSugar: 8gVitamin A: 3817IUVitamin C: 141mgCalcium: 136mgIron: 8mg
Keywords One Pan, Roast Chicken
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Hi I’m Nicky
I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.
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