Garlic and Curry Butter Roast Chicken

Serves 1
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Directions

  1. 1Heat the oven to 170°C.
  2. 2Heat the oven to 170°C.
  3. 3Heat the oven to 170°C.
  4. 4Prepare garlic and curry butter.
  5. 5Prepare garlic and curry butter.
  6. 6Prepare garlic and curry butter.
  7. 7Place halved onions in the base of the roasting dish.
  8. 8Place halved onions in the base of the roasting dish.
  9. 9Place halved onions in the base of the roasting dish.
  10. 10Separate the skin from the chicken breasts with a spoon.
  11. 11Separate the skin from the chicken breasts with a spoon.
  12. 12Separate the skin from the chicken breasts with a spoon.
  13. 13Massage curried butter under the chicken skin.
  14. 14Massage curried butter under the chicken skin.
  15. 15Massage curried butter under the chicken skin.
  16. 16Coat the outside generously with more garlic butter, then drizzle with olive oil and season with salt and black pepper.
  17. 17Coat the outside generously with more garlic butter, then drizzle with olive oil and season with salt and black pepper.
  18. 18Coat the outside generously with more garlic butter, then drizzle with olive oil and season with salt and black pepper.
  19. 19Season the cavity of the chicken with salt and pepper, then stuff it with lemon halves.
  20. 20Season the cavity of the chicken with salt and pepper, then stuff it with lemon halves.
  21. 21Season the cavity of the chicken with salt and pepper, then stuff it with lemon halves.
  22. 22Roast for 80–90 minutes.
  23. 23Roast for 80–90 minutes.
  24. 24Roast for 80–90 minutes.
  25. 25Add sliced aubergine and courgette to the roasting dish and toss them gently in the cooking juices.
  26. 26Add sliced aubergine and courgette to the roasting dish and toss them gently in the cooking juices.
  27. 27Add sliced aubergine and courgette to the roasting dish and toss them gently in the cooking juices.
  28. 28Baste the chicken every 20 minutes.
  29. 29Baste the chicken every 20 minutes.
  30. 30Baste the chicken every 20 minutes.
  31. 31Remove the cooked chicken from the oven, cover it with foil, and let it rest.
  32. 32Remove the cooked chicken from the oven, cover it with foil, and let it rest.
  33. 33Remove the cooked chicken from the oven, cover it with foil, and let it rest.
  34. 34Increase the oven temperature to 200°C.
  35. 35Increase the oven temperature to 200°C.
  36. 36Increase the oven temperature to 200°C.
  37. 37Discard the outer layer of the onions in the roasting dish.
  38. 38Discard the outer layer of the onions in the roasting dish.
  39. 39Discard the outer layer of the onions in the roasting dish.
  40. 40Pour basmati rice into the dish and mix it with the cooking juices, roasted onions, aubergine, and courgette.
  41. 41Pour basmati rice into the dish and mix it with the cooking juices, roasted onions, aubergine, and courgette.
  42. 42Pour basmati rice into the dish and mix it with the cooking juices, roasted onions, aubergine, and courgette.
  43. 43Add boiling water and stir well.
  44. 44Add boiling water and stir well.
  45. 45Add boiling water and stir well.
  46. 46Cover and return the dish to the oven for 20 minutes, until the rice is fully cooked and the vegetables are tender.
  47. 47Cover and return the dish to the oven for 20 minutes, until the rice is fully cooked and the vegetables are tender.
  48. 48Cover 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
  • 75 g butter
  • 75 g butter
  • 1 tbsp curry powder
  • 1 tbsp curry powder
  • 1 tbsp curry powder
  • 2 3 cloves garlic
  • 2 3 cloves garlic
  • 2 3 cloves garlic
  • pinch parsley
  • pinch parsley
  • pinch parsley
  • 4 5 onions
  • 4 5 onions
  • 4 5 onions
  • drizzle olive oil
  • drizzle olive oil
  • drizzle olive oil
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • 2 lemons
  • 2 lemons
  • 2 lemons
  • sliced aubergine
  • sliced aubergine
  • sliced aubergine
  • sliced courgette
  • sliced courgette
  • sliced courgette
  • 1 cup basmati rice
  • 1 cup basmati rice
  • 1 cup basmati rice
  • 2 cups boiling water
  • 2 cups boiling water
  • 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.