A Sunday roast that smells like a very good decision. The chook gets dusted with mild curry powder before it goes in, so the skin roasts up golden and fragrant rather than fierce. The potatoes get tossed through Bombay Chilli Crunch after they come out, which keeps the cashews and curry leaves crisp instead of letting the oven kill them.
1 hr 45 mins. Serves 4.
Ingredients
- 1.8kg whole chicken
- 2 dessertspoons Plateit Bombay Chilli Crunch
- 1 tbsp mild curry powder
- 1kg roasting potatoes, peeled, chunked
- 3 tbsp olive oil
- 30g butter
- 1 lemon, halved
- Salt, generous
Method
- Oven to 200C. Pat the chook bone dry, rub with 1 tbsp of the oil, then dust all over with the curry powder and plenty of salt. Lemon halves in the cavity.
- Parboil the potatoes 10 mins, drain, and shake the pot hard to rough the edges.
- Chook into a roasting tray, potatoes around it in the rest of the oil. Roast 65 to 75 mins, turning the potatoes once, until the juices run clear.
- Rest the bird 15 mins. Potatoes stay in for another 10 to get properly crisp.
- Tip the hot potatoes into a bowl with the butter and 2 dessertspoons of Plateit Bombay Chilli Crunch. Toss once, gently. Carve, pile, done.
Swap it: No whole bird? Curry-dusted marylands roast in 45 mins and the potatoes never notice the difference.
