thepioneerwoman4.0
Skillet Curry Roast Chicken
This one-pot skillet curry roast chicken is an easy weeknight dinner recipe with roasted vegetables and a delicious curry butter sauce.
👥 4 Servings⏱️ Prep & Cook: 2h⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●bowl
- ●pan
- ●cutting board
📝 Preparation Steps
1
Preheat the oven to 425˚F. Toss the carrots, garlic, red onion, olive oil, 1 teaspoon salt and ½ teaspoon pepper in a 12-inch cast-iron skillet.
red onion, cut into small wedges1
2
Stir together the butter, curry powder, lemon zest and lemon juice in a medium bowl until combined.
3
Pat the chicken dry. Use your fingers to rub the butter mixture all over the chicken, getting under the skin and inside the cavity. Stuff the cavity with the lemon halves. Season all over with the remaining 2½ teaspoons salt and ½ teaspoon pepper. Place the chicken breast-side up on top of the vegetables.
4
Put the skillet in the oven and roast until the chicken skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 165˚F, ⏱️ 1 hour ⏱️ 15 minutes to 1½ hours, tenting with foil after ⏱️ 50 minutes to avoid excess browning.
5
Remove the chicken to a cutting board and let rest at least ⏱️ 10 minutes before carving. Toss the vegetables with the pan juices in the skillet and sprinkle with the cilantro. Serve the chicken and vegetables with yogurt.
Nutrition Facts
calories
1043 Calories
fat Content
76 g
fiber Content
9 g
sugar Content
14 g
sodium Content
1806 mg
protein Content
60 g
trans Fat Content
1 g
cholesterol Content
283 mg
carbohydrate Content
21 g
saturated Fat Content
29 g
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