Curry Leaf & Garlic Butter Roast Chicken With Roasted Veggies, Za’atar Sweet Potato Fries & Courgette Ribbon Salad

by Zarina
Curry Leaf & Garlic Butter Roast Chicken With Roasted Veggies, Za’atar Sweet Potato Fries & Courgette Ribbon Salad

Next level aroma in the kitchen while this bird was roasting, flavour-packed garlicky curry leaf butter rubbed inside and out, giving it such an even roast. The meat was unbelievably succulent and juicy with the crispiest golden skin. 

Loads of onions and garlic packed inside the bird’s cavity for maximum flavour while roasting.  Carrots and potatoes are added to the bottom of the roasting dish for the last hour to suck up all the garlicky, buttery chicken juices, then removed and placed on an oven tray and finished off in the oven. In contrast, the juices are made into the most beautiful gravy.  I also roasted some cauliflower and asparagus tips.

The salad is made with rocket, lambs lettuce, yellow and green courgette ribbons, toasted pine nuts, lemon, olive oil, balsamic, salt snd pepper.  The sweet potato za’atar fries (just because we needed more carbs with that garlic bread!) were drizzled with EVOO, dusted in za’atar, and simply baked in the oven golden crispy perfection.

Curry Leaf & Garlic Butter Roast Chicken With Roasted Veggies, Za’atar Sweet Potato Fries & Courgette Ribbon Salad

Curry Leaf & Garlic Butter Roast Chicken With Roasted Veggies, Za’atar Sweet Potato Fries & Courgette Ribbon Salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Whole large chicken
  • 100g Butter at room temperature
  • 1 tsp Olive oil
  • 20 Curry leaves
  • 4 cloves garlic crushed
  • 1 tbsp Mustard Seeds
  • Sea salt
  • Freshly ground black pepper
  • 500ml – 750ml Chicken stock
  • 2 Whole onions peeled – 1 for a cavity, 1 diced
  • 6 large carrots, peeled
  • 2 large potatoes cut into 8
  • 1 whole bulb of garlic
  • 1 tbsp Cornflour (optional to thicken the gravy)


  1. Preheat oven to 180℃ fan with the rack positioned in the bottom third of the oven
  2. Toast curry leaves and mustard seeds in a pan with the olive oil and 1tsp of butter until crisp, drain, and cool
  3. Finely crush the leaves and put the softened butter and garlic in a bowl 
  4. Add the curry leaves and mustard seeds, and using a fork, mash it all together until thoroughly combined
  5. Add salt and pepper, set aside
  6. Put the whole chicken on a board and sprinkle the main cavity of the chicken with salt and pepper.
  7. Starting at the neck end, slide fingers under the skin of the breast and upper part of legs, loosening skin.
  8. Spread half the curry leaf butter under the skin on the breasts and upper leg meat
  9. Stuff 1 peeled onion and 1/2 the whole pod of garlic sliced lengthways inside the cavity of the chicken
  10. Place chicken on a wire rack in a large roasting pan and tie the legs together to hold their shape. 
  11. Dice the other onion and scatter around the chicken, break up the other garlic cloves and scatter around the chicken
  12. Spread the rest of the butter all over the outside of the chicken and sprinkle again with salt and pepper
  13. Fill the bottom of the pan with 500ml of chicken stock
  14. Roast chicken in the oven for 30 minutes, baste and return to the oven
  15. Remove the pan from the oven for the last hour and lay the carrots and potatoes into the stock at the bottom of the tray, replace the chicken on top of the rack and baste all over with the juices
  16. Check the stock level and replenish with more stock or water, so there is always about 1” liquid. This helps keep the chicken moist and will also be your gravy
  17. Continue basting your chicken every 30 minutes until the chicken is golden and the skin is crisp
  18. The chicken is cooked when you insert a thermometer into the thickest part of the thigh, and the temperature is 75℃ 
  19. Insert a wooden spoon into the main cavity and tilt chicken so that juices drain into the pan, transfer the chicken to a platter and cover with foil and rest 15 minutes
  20. Remove carrots and potatoes onto an oven tray, drizzle with oil, season with salt and pepper, and roast in the oven for a few minutes until slightly charred
  21. Set roasting pan with garlic and onions over medium-high heat, scraping up browned bits, add more stock or water if needed, and cook on medium-high heat for 10-15 minutes until garlic and onions have softened completely
  22. Arrange a sieve over another saucepan and pour all contents of the pan through the sieve pressing down on the garlic and onions to squeeze all the flavour out
  23. Taste and adjust salt and pepper, set aside
  24. If you would like a thicker gravy, add a little cornflour mixed with cold water to the gravy and whisk until combined.
  25. Serve Chicken Hot with all the trimmings!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

1 comment

Spiced Lamb Brioche Burgers with Garlicky Tzatziki & Sumac Slaw - Zars Kitchen July 30, 2021 - 11:57 am

[…] DAAAMNN, these were good… What an absolute BEAUT of a burger!!These scrumptious patties were grilled to perfection, crisp and charred on the outside but still soft, juicy, and tender on the inside.  Made using the freshest minced lamb mixed with sautéed onions and garlic, spices of cumin, coriander, paprika, cinnamon, cayenne pepper, some fresh coriander, and panko breadcrumbs.  A simple slaw gave a fabulous contrast in textures made from red cabbage, carrots, fresh parsley, mint, coriander, EVOO, sumac, and lemon juice.  Then the creamy, garlicky tzatziki is slapped on top, and it’s all served up in a grilled brioche bun.  Trust me; this was ONE EPIC BURGER!! I served them up with za’atar roasted sweet potato fries! […]


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