Indian Roast Chicken with Squash and Apples

Give your roasted chicken dinner a new twist with store-bought Indian curry paste.

Recipe Tags:

Roasting Time: 1-1/2 hours

Preparation Time:

Servings: 4

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  • 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
  • Salt
  • 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.

Nutritional information

1 Serving

  • PROTEIN: 49 grams
  • FAT: 29 grams
  • CARBOHYDRATE: 18 grams
  • CALORIES: 530