Coconut Curry Roast Chicken

Recipe - Price Rite Marketplace Corporate

Prep Time30 Minutes

Servings6

Cook Time90 Minutes

Ingredients

1 1/2 tsp salt

1/4 cup Wholesome Pantry plain Greek yogurt

1 Tbs curry paste

1/2 tsp ground black pepper

1/4 cup plus 2 Tbs Wholesome Pantry coconut oil, melted and cooled

1 large lemon, halved

1 onion, peeled and halved

1 Wholesome Pantry Whole Young Chicken, patted dry and giblets discarded

1 package Wholesome Pantry zucchini noodles

1 lb cauliflower florets

1 can Wholesome Pantry chickpeas, drained and rinsed

Directions

1.Preheat oven to 350 degrees. Combine all marinade ingredients in a small bowl. Coat chicken in marinade and place on a foil-lined baking sheet. Add lemon halves and onion halves into the cavity of the chicken before tying legs together with twine. Tuck wing tips under the chicken to keep from scorching.

2. Roast at 350 degrees for 45 minutes.

3. Meanwhile, prep all your veggies by tossing them with 2 tbsp coconut oil. Once 45 minutes have passed, remove pan from oven, add vegetables to the bottom of the pan around the chicken, and return pan to oven. Increase heat to 425 and continue roasting until chicken is cooked through (internal temperature of leg should reach 165 degrees) and vegetables are roasted and tender, about another 15-20 minutes.

4. Let it rest for about 20 minutes before carving, then serve with vegetables and any additional sides!

30 minutes

Prep Time

90 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1 1/2 tsp salt

Morton Salt, Plain, 26 Ounce

Add Morton Salt, Plain, 26 Ounce to Favorites.Add Morton Salt, Plain, 26 Ounce to Favorites.

$1.69$0.07/oz

1/4 cup Wholesome Pantry plain Greek yogurt

Chobani Nonfat Plain Greek Yogurt Value Pack, 5.3 oz, 4 count

Add Chobani Nonfat Plain Greek Yogurt Value Pack, 5.3 oz, 4 count to Favorites.Add Chobani Nonfat Plain Greek Yogurt Value Pack, 5.3 oz, 4 count to Favorites.

$4.69$0.22/oz

1 Tbs curry paste

Not Available

1/2 tsp ground black pepper