Give your roasted chicken dinner a new twist with store-bought Indian curry paste.
Roasting Time: 1-1/2 hours
- 3-1/2 lb (1.75 kg) whole roasting Ontario chicken
- 2 tbsp (25 mL) Indian curry paste (either mild or medium)
- 3 cups (750 mL) large chunks peeled Ontario Butternut Squash (about half a squash)
- Olive oil
- 2 Ontario Apples
- 2 tbsp (25 mL) chopped fresh Ontario Coriander
Rinse chicken and pat dry. Line rimmed baking sheet with foil; lightly grease with oil. Spread outside of chicken with curry paste; place on baking sheet. Roast in 350°F (190°C) oven for 40 minutes.
Meanwhile, place squash in medium-size bowl. Drizzle with oil to taste and generous pinches of salt; toss to lightly coat. Baste chicken; surround with squash and stir. Roast for 30 minutes.
Cut apples into quarters; core and peel if desired. Toss lightly with drizzle of oil. Add to squash and stir. Baste chicken; cover any parts that are deep brown with foil. Roast until juices run clear when chicken is pierced, meat thermometer inserted in thigh registers 185°F (85°C) and apples are tender but still hold their shape, 15 to 20 minutes.
Remove chicken to platter; surround with squash and apples. Sprinkle with coriander.
- PROTEIN: 49 grams
- FAT: 29 grams
- CARBOHYDRATE: 18 grams
- CALORIES: 530
- SOURCE OF FIBRE