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One-Pan Thai Red Curry Spatchcock Roast Chicken

One-Pan Thai Red Curry Spatchcock Roast Chicken

Serves

4 Persons

Prep Time

1 hour

Cook Time

1 hour 10 including resting

Ingredients

  • 1 Jar Bay’s Kitchen Red Thai Curry Stir-In Sauce
  • 1.5-1.8kg Whole chicken
  • 750g Small potatoes, halved and any larger ones quartered
  • 400g Leafy carrots, trimmed and halved lengthways
  • 200ml Hot low FODMAP stock, made up from 2 Tbsp Bay’s Kitchen Concentrated Chicken or Vegetable stock
  • 1-2 Limes, cut into wedges, to serve
  • 2 Tbsp Olive oil
  • 4-5 Fresh lime leaves
  • 1 Tsp Salt

Method

  1. To spatchcock chicken, set the whole chicken out on a chopping board in front of you, breast facing down and legs facing you. Using a pair of good scissors and then a knife, cut along the right hand side of the backbone, all of the way from bottom to top. Do the same on the other side of the backbone, to remove it entirely.
  2. Flip the chicken back over, breasts facing up and use your weight to push down on the centre of the chicken, to open it out flat. Sprinkle the salt on both sides and allow it to come up to room temperature for 45 minutes -1 hour. 
  3. Preheat the oven to 240C, 220C fan.
  4. Add the potatoes, carrots and lime leaves to a large, deep baking tray or shallow casserole or cast iron dish. Sit the chicken on top and drizzle it generously with olive oil, rubbing it into all of the nooks and crannies.
  5. Place the dish in the oven and bake for 25 minutes, or until the chicken is starting to get some colour. Drop the oven down to 170C, 150C fan.
  6. Pour the hot stock into the bottom of the tray, onto the potatoes and carrots. Then, tip a jar of Bay’s Kitchen Red Thai Curry Stir-In Sauce over the chicken, using a spoon to spread it around. Place the dish back in the oven and bake for another 30 minutes, or until the chicken is succulent and cooked through. A temperature gauge should reach 73C. 
  7. Use a pair of tongs to place the chicken onto a chopping board. Cover it loosely with foil and let it rest for 15 minutes. Meanwhile, give the potatoes and carrots and shuffle around and place them back into the oven for 15 minutes to finish cooking and to allow the sauce to reduce slightly.
  8. Carve the chicken and divide between plates. Spoon the potatoes and carrots alongside and drizzle over lots of the sauce. Serve with some lime wedges and seasonal low FODMAP greens, if you like.

Recipe created by cook and author Emma Hatcher (www.shecanteatwhat.com).

Copyright of Bay’s Kitchen. Please do not reprint without permission.

Low FODMAP Cooking Sauces

Mild Korma Stir-in SauceMild Korma Stir-in Sauce
Mild Korma Stir-in Sauce Sale price£3.95
(4.8)
Tomato & Basil Stir-in SauceTomato & Basil Stir-in Sauce
Tomato & Basil Stir-in Sauce Sale price£3.95
(4.8)
Tikka Masala Stir-in SauceTikka Masala Stir-in Sauce
Tikka Masala Stir-in Sauce Sale price£3.95
(4.9)
Sweet & Sour Stir-in SauceSweet & Sour Stir-in Sauce
Sweet & Sour Stir-in Sauce Sale price£3.95
(4.8)
Katsu Curry Stir-in SauceKatsu Curry Stir-in Sauce
Katsu Curry Stir-in Sauce Sale price£3.95
(4.8)
Thai Red Curry Stir-in SauceThai Red Curry Stir-in Sauce
Thai Red Curry Stir-in Sauce Sale price£3.95
(5.0)
Spicy Arrabbiata Stir-in SauceSpicy Arrabbiata Stir-in Sauce
Spicy Arrabbiata Stir-in Sauce Sale price£3.95
(4.7)
Thai Green Curry Stir-in SauceThai Green Curry Stir-in Sauce
Thai Green Curry Stir-in Sauce Sale price£3.95
(4.8)

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