Garlic and Curry Butter Roast Chicken

Serves 1
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Directions

  1. 1Heat the oven to 170°C.
  2. 2Prepare garlic and curry butter.
  3. 3Place halved onions in the base of the roasting dish.
  4. 4Separate the skin from the chicken breasts with a spoon.
  5. 5Massage curried butter under the chicken skin.
  6. 6Coat the outside generously with more garlic butter, then drizzle with olive oil and season with salt and black pepper.
  7. 7Season the cavity of the chicken with salt and pepper, then stuff it with lemon halves.
  8. 8Roast for 80–90 minutes.
  9. 9Add sliced aubergine and courgette to the roasting dish and toss them gently in the cooking juices.
  10. 10Baste the chicken every 20 minutes.
  11. 11Remove the cooked chicken from the oven, cover it with foil, and let it rest.
  12. 12Increase the oven temperature to 200°C.
  13. 13Discard the outer layer of the onions in the roasting dish.
  14. 14Pour basmati rice into the dish and mix it with the cooking juices, roasted onions, aubergine, and courgette.
  15. 15Add boiling water and stir well.
  16. 16Cover and return the dish to the oven for 20 minutes, until the rice is fully cooked and the vegetables are tender.

Ingredients

  • 75 g butter
  • 1 tbsp curry powder
  • 2 3 cloves garlic
  • pinch parsley
  • 4 5 onions
  • drizzle olive oil
  • salt
  • black pepper
  • 2 lemons
  • sliced aubergine
  • sliced courgette
  • 1 cup basmati rice
  • 2 cups boiling water

Equipment

roasting dishspoonfoil

Tips

  • Use a spoon to separate the skin from the chicken breasts and massage curried butter under the skin.
  • Baste the chicken every 20 minutes for the best results.
  • Let the chicken rest for at least 20 minutes covered with foil.

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