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Thai-Spiced Roasted Chicken With Potatoes
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- #113387
This curry and basil spiced bird roasts away with potatoes for a big, flavorful pan of homemade comfort food.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
5 1/2 pounds whole roaster chicken
1 teaspoon salt, divided
1 teaspoon ground black pepper,divided
1 tablespoon sesame oil
1 tablespoon curry powder
1 tablespoon dried basil
cooking spray
4 medium russet potatoes, cut into eighths
directions
Preheat oven to 450 degrees F.
Remove and discard giblet and neck from chicken cavity. Trim excess fat around neck and cavity opening. Rinse chicken with cold water and pat dry.
Season inside of cavity with 1/2 teaspoon salt and 1/2 teaspoon pepper. Starting at the neck, loosen skin around breast using your finger. Rub entire chicken (including breast meat under the skin) with sesame oil.
In a small bowl, mix curry and basil together. Rub half of mixture onto the breasts under the skin and rub the entire chicken with remaining mixture.
Place chicken breast side up into a roasting pan coated with cooking spray. Place potatoes around the chicken. Sprinkle entire chicken and potatoes with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
Bake in oven for 30 minutes. After 30 minutes, reduce heat to 350 degrees F and bake chicken an additional 45 minutes.
added by
Angiebaby
nutrition data
619 calories, 41 grams fat, 10 grams carbohydrates, 49 grams protein per serving. This recipe is low in carbs.
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reviews & comments
September 30, 2013
I was surprised that the chicken had as much flavor as it did. The curry powder and basil just didn't seem like they'd do that much but when baked into the skin they really did flavor it nicely.