1-pound (455 g)small waxy potatoes, scrubbed and halved
8-ounces (225 g) “baby” carrots, or standard carrots scrubbed and cut to size
Position rack in middle of oven. Preheat oven to 375°F/190°C.
Taste the Casa de Santé Low FODMAP Curry Sauce and stir in hot sauce to taste, if desired. Set aside.
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.
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.
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.
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.