Low FODMAP Whole Roasted Curry Chicken with Carrots & Potatoes
Look at this gorgeous, burnished whole roasted curry chicken, complete with potatoes and carrots, made in one pan. I was inspired by Casa de Santé Low FODMAP Curry Sauce.
It comes ready to use, contains no onion or garlic, and is certified low FODMAP by FODMAP Friendly. I used it to slather all over our Low FODMAP Whole Roasted Curry Chicken with Carrots & Potatoes.
Think Curry Is Too Spicy? Think Again!
If you think all curry is too spicy for you, think again! Casa de Santé Low FODMAP Curry Sauce is a flavorful sauce containing tomatoes, coriander, turmeric, cumin seed and powder, ginger, cloves and lemon creating an intriguing blend without too much heat.
We found that you can add cayenne, if you like, so it is very versatile. Also, hot foods can be a trigger for many with IBS, so this curry sauce might be the one you have been looking for.
Low FODMAP Whole Roasted Curry Chicken with Carrots & Potatoes
This curry dish is not too spicy, yet it is very flavorful and we have created a one-pot meal for you with chicken, potatoes and carrots
Ingredients:
- ½ cup (120 ml) Casa de Santé Low FODMAP Curry Sauce
- Low FODMAP hot sauce, optional
- 4 to 5- pound (1.8 kg to 2.3 kg) whole chicken, patted dry
- 3 tablespoons Garlic-Infused Oil, made with vegetable oil, or purchased equivalent, divided
- Kosher salt
- Freshly ground black pepper
- 1- pound (455 g) small waxy potatoes, scrubbed and halved
- 8- ounces (225 g) “baby” carrots, or standard carrots scrubbed and cut to size
Preparation:
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Position rack in middle of oven. Preheat oven to 375°F/190°C.
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Taste the Casa de Santé Low FODMAP Curry Sauce and stir in hot sauce to taste, if desired. Set aside.
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Rub 1 tablespoon of the oil all over the chicken, then season chicken inside and out generously with salt and pepper. Place chicken in center of roasting pan. Slather with some of the Casa de Santé Low FODMAP Curry Sauce.
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Place potatoes and carrots in a mixing bowl, drizzle with remaining oil and season well with salt and pepper. Toss to coat well. Toss with about ¼ cup (60 ml) of the curry sauce and scatter around chicken in roasting pan.
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Roast chicken for about 30 minutes, then slather with some more of the reserved curry sauce. Roast for another 30 minutes at which point check for doneness. Use an instant read thermometer to check the thickest part of the thigh (make sure thermometer is not touching bone). You want it to register 165°F/74°C. You can also jiggle the wings and legs and they should feel loose in their sockets, or prick in one spot with the tip of a knife and juices should run clear. Depending on exact size of chicken and how cold it was when it went in the oven the cooking time might vary by about 10 minutes.
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Rest the chicken for about 10 minutes, which will allow the juices to distribute. If there is any sauce leftover, you can brush it over the chicken and vegetables as they rest. The dish is ready to serve. Leftovers will keep for about 4 days refrigerated in an airtight container.
Notes:
Tip
- If you are not familiar with Casa de Santé we highly recommend checking out their website. They offer dozens of low FODMAP products, many of them Certified low FODMAP by FODMAP Friendly.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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