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–+ servings
Curried Chicken on top of a bed of rice with potatoes and herbs on a platter.
5 from 1 vote

Curried Roast Chicken with Rice

Curried Roast Chicken with Rice is a delicious one-pot meal that brings the bold flavors of curry to a comforting roast chicken. Juicy, spiced chicken roasts to golden perfection alongside aromatic basmati rice with onions and potatoes for a hearty and satisfying meal with minimal cleanup.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 servings
Calories: 704kcal
Author: Shweta Garg

Equipment

Ingredients

  • 4-5 lbs whole chicken
  • 1 stick salted butter softened
  • 1.5 tablespoon medium curry powder
  • 2 sprigs rosemary divided
  • 2 sprigs sage divided
  • 1 head garlic halved
  • 1 lemon zested and halved
  • 1 tablespoon ginger garlic paste
  • Kosher salt
  • black pepper
  • 2 yellow onions peeled and halved
  • 10 baby potatoes halved
  • 1 cup chicken stock
  • 2 tablespoons olive oil
  • 1 cup basmati rice
US Customary - Metric

Instructions

  • Preheat the oven to 425℉.
  • Finely chop 1 sprig of rosemary and 1 sprig of sage. In a bowl, mix together the softened butter, the chopped herbs, lemon zest, ginger garlic paste, curry powder, 1 teaspoon Kosher salt, and 1 teaspoon black pepper.
  • Remove the giblets from the cavity of the chicken. Pat the whole chicken dry with paper towels. Generously sprinkle salt and pepper all over the chicken as well as inside the cavity.
  • Stuff the cavity with half a lemon, a sprig of rosemary, a sprig of sage, and half a garlic head.
  • Gently separate the skin from the breast of the chicken. Add a spoonful of curry butter in each pocket and carefully spread it towards the top. Brush the rest of the curry butter all over the chicken and inside the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
  • In the bottom of a dutch oven, place the onions cut side down and add the baby potatoes and the other half of the garlic head. Season with salt and pepper. Place the chicken on top of the onions. Drizzle the olive oil over the top of the chicken. Sprinkle black pepper on top.
  • Fill the bottom of the dutch oven with chicken stock. Place the dutch oven in the oven. Roast the chicken for 30 minutes, basting every 15 minutes. Turn heat down to 350℉ for 45-50 minutes and continue basting the chicken with the pan juices until the chicken registers 165℉ with a thermometer in the thickest part of the thigh. If skin is starting to become too dark, cover it with foil or a lid.
  • Remove the chicken to a platter and cover with aluminum foil for about 20 minutes for the juices to redistribute. In the meantime, squeeze the garlic out of the head and separate the layers of onion. Add the basmati rice to the bottom of the pan with 2 cups of water and stir everything together. Place it back in the oven with the lid on for 20 minutes, or until the basmati rice is fully cooked.
  • Carve the chicken and serve it on a platter on top of the vegetables and rice.

Notes

  • Adjust the cook time for the weight of the chicken. Refer to FoodSafety.gov's roasting charts for guidelines on cooking roast chicken.