Uploaded June 2026 | Updated September 2026, 2 weeks ago
Succulent roast chicken cooked together in one pan with tender potatoes and vegetables in a creamy coconut curry sauce. A fantastic alternative for your Sunday Roast – clean plates all round.
Ingredients
1 medium whole chicken weighing about 2kg (4.4lbs)
1 lime sliced in half
3 tbsp Indian curry paste I use Patak’s Tikka Masala Paste, use your favourite brand – Korma, Madras and Rogan Josh Paste also work well.
1 ½ tbsp olive oil
½ tsp salt
½ tsp black pepper
600 g (1.3 lbs) baby new potatoes (**you can replace with any floury potatoes, but will need to peel and chop into bitesize pieces if not using baby new potatoes)
400 g (14 oz) can coconut milk
2 tsp fish sauce
1 tsp sugar
1 red bell pepper sliced
250 g (9oz) green beans, sliced in half
1 medium head of broccoli sliced into florets
2 tbsp freshly chopped coriander cilantro
Optional:
1 tbsp cornflour mixed with 3 tbsp cold water to form a slurry
Instructions
✅Preheat the oven to 180C/350F (fan).
✅Place the chicken in a large roasting tin, place ½ of a lime in the cavity.
✅Brush 1 tbsp of the curry paste all over the top of the chicken, then drizzle on the olive oil and sprinkle on the salt and pepper.
✅Cover the chicken in foil, loosely tented, and place in the oven for 1 hour.
✅Remove the chicken from the oven and remove the foil.
✅Add the potatoes to the sides of the tin and turn to coat in any chicken juices and oils in the base of the tin.
✅Place back in the oven for 30 minutes.
✅After 30 minutes, remove from the oven.
✅Add the remaining 2 tbsp of curry paste, the juice of the remaining half a lime, the can of coconut milk, fish sauce, and sugar to the tin. Stir together to mix the sauce and coat the potatoes.
✅Add the sliced peppers, green beans and broccoli to the pan and stir again, to coat the vegetables in the sauce.
✅Place back in the oven for a final 15 minutes, until the vegetables are tender and the sauce has thickened slightly and is bubbling.
✅Remove from the oven and leave to rest for a few minutes.
✅Remove the roast chicken from the tin and place on a chopping board. ✅Carve the chicken and divide it between plates.
✅TIP: if you would like the curry sauce to be a little thicker, stir the cornstarch slurry into the sauce and place it back in the oven for 2-3 minutes to thicken, while you carve the chicken.
✅Add the potatoes and vegetables from the pan to the plates and drizzle over the sauce.
✅Serve topped with a little freshly chopped coriander (cilantro).
Succulent roast chicken cooked together in one pan with tender potatoes and vegetables in a creamy coconut curry sauce. A fantastic alternative for your Sunday Roast – clean plates all round.
Ingredients
1 medium whole chicken weighing about 2kg (4.4lbs)
1 lime sliced in half
3 tbsp Indian curry paste I use Patak’s Tikka Masala Paste, use your favourite brand – Korma, Madras and Rogan Josh Paste also work well.
1 ½ tbsp olive oil
½ tsp salt
½ tsp black pepper
600 g (1.3 lbs) baby new potatoes (**you can replace with any floury potatoes, but will need to peel and chop into bitesize pieces if not using baby new potatoes)
400 g (14 oz) can coconut milk
2 tsp fish sauce
1 tsp sugar
1 red bell pepper sliced
250 g (9oz) green beans, sliced in half
1 medium head of broccoli sliced into florets
2 tbsp freshly chopped coriander cilantro
Optional:
1 tbsp cornflour mixed with 3 tbsp cold water to form a slurry
Instructions
✅Preheat the oven to 180C/350F (fan).
✅Place the chicken in a large roasting tin, place ½ of a lime in the cavity.
✅Brush 1 tbsp of the curry paste all over the top of the chicken, then drizzle on the olive oil and sprinkle on the salt and pepper.
✅Cover the chicken in foil, loosely tented, and place in the oven for 1 hour.
✅Remove the chicken from the oven and remove the foil.
✅Add the potatoes to the sides of the tin and turn to coat in any chicken juices and oils in the base of the tin.
✅Place back in the oven for 30 minutes.
✅After 30 minutes, remove from the oven.
✅Add the remaining 2 tbsp of curry paste, the juice of the remaining half a lime, the can of coconut milk, fish sauce, and sugar to the tin. Stir together to mix the sauce and coat the potatoes.
✅Add the sliced peppers, green beans and broccoli to the pan and stir again, to coat the vegetables in the sauce.
✅Place back in the oven for a final 15 minutes, until the vegetables are tender and the sauce has thickened slightly and is bubbling.
✅Remove from the oven and leave to rest for a few minutes.
✅Remove the roast chicken from the tin and place on a chopping board. ✅Carve the chicken and divide it between plates.
✅TIP: if you would like the curry sauce to be a little thicker, stir the cornstarch slurry into the sauce and place it back in the oven for 2-3 minutes to thicken, while you carve the chicken.
✅Add the potatoes and vegetables from the pan to the plates and drizzle over the sauce.
✅Serve topped with a little freshly chopped coriander (cilantro).
