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
- 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.
- 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.
- Preheat the oven to 240C, 220C fan.
- 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.
- 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.
- 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.
- 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.
- 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
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from 1088 reviewsWe've tried several of the sauces and this one is definitely our favourite. It's hot a kick but without blowing our head off! Lots of flavour.
Just received. I hope it will be useful.
I’ll be using Bays Kitchen for my cooking great products which taste superb, excellent customer service.
Just as it states on the jar it's spicy but mild. Really tasty
Absolutely fantastic, really tasty and nicer than Heinz!!
Always quick delivery. Food amazing. Thankyou 🌞🌞🌞🌞🌞
Great combination of lovely herbs and spices. Good flavour and medium hot. Goes great with pre cooked chicken slowly warmed and served with basmati rice. Easy dinner.
These soups are tasty and just the right amount to serve one person.
Korma Sauce is a firm favourite with the whole family, a great go to dinner.
This book has really helped to understand where I’m at and where I am going wrong. Having space for symptoms as well as food is really good
Tasty stock to add to soups , and vegetarian dishes.
This is a delicious sauce; I use it sparingly to give that extra kick to a dish. Best of all, I’m confident it’s low FODMAP so can enjoy it without worrying.
It was a lovely taste
Great to add to any chicken dish and to make gravy. Easy to use and good flavour.
Used this with chicken and pasta. Bit of a kick and very tasty.
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