Roast Red Thai Chicken with Crispy Cauliflower and Potatoes
Everyone loves a traditional roast chicken dinner but sometimes it's good to spice things up... this recipe uses red Thai curry paste to add a bit of a kick to the classic!
Totally easy and incredibly scrumptious, this dish requires very little effort, few ingredients and a little bit of patience for a brilliant twist on tradition. Perfect for this transitional period into autumn - give this a go this week!
Roast Red Thai Chicken with Crispy Cauliflower and Potatoes
Serves 4
800g potatoes
1 small head of cauliflower (600g)
1 tbsp red wine vinegar
1.2 kg whole free-range chicken
3 tbsp red Thai curry paste
sea salt and freshly ground black pepper
Preheat the oven to 180ºC/350ºF/gas 4. Wash the potatoes and chop into 3cm chunks. Trim the cauliflower stalk, remove any tough outer leaves, then chop the cauliflower and nice leaves the same size as the potatoes.
In a large roasting tray, toss the veg with a pinch of sea salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar. Roast in the oven for 20 minutes.
Rub the chicken all over with the curry paste, getting into all the nooks and crannies. Place the chicken on top of the veg and then roast for a further hour or until everything is golden and cooked through.
Remove the chicken from the tray and set aside to rest. Whack the oven up as high as it goes and put the veg back in for a final 10 minutes or until starting to char. Carve the chicken and serve with the roasted veg and the resting juices.
Totally easy and incredibly scrumptious, this dish requires very little effort, few ingredients and a little bit of patience for a brilliant twist on tradition. Perfect for this transitional period into autumn - give this a go this week!
Roast Red Thai Chicken with Crispy Cauliflower and Potatoes
Serves 4
800g potatoes
1 small head of cauliflower (600g)
1 tbsp red wine vinegar
1.2 kg whole free-range chicken
3 tbsp red Thai curry paste
sea salt and freshly ground black pepper
Preheat the oven to 180ºC/350ºF/gas 4. Wash the potatoes and chop into 3cm chunks. Trim the cauliflower stalk, remove any tough outer leaves, then chop the cauliflower and nice leaves the same size as the potatoes.
In a large roasting tray, toss the veg with a pinch of sea salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar. Roast in the oven for 20 minutes.
Rub the chicken all over with the curry paste, getting into all the nooks and crannies. Place the chicken on top of the veg and then roast for a further hour or until everything is golden and cooked through.
Remove the chicken from the tray and set aside to rest. Whack the oven up as high as it goes and put the veg back in for a final 10 minutes or until starting to char. Carve the chicken and serve with the roasted veg and the resting juices.
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