Roast chicken curry and coriander

Andréa, the owner, shares her recipe for roast chicken with curry and coriander. If you're looking to enhance the flavor of your roast chicken recipe, look no further. This chicken marinated in flavored butter is simply delicious!

For the chicken

• A whole vegetable grain chicken ( from the Voltigeurs farm or the Viandes Bio de Charlevoix farm ).

For the butter

• 1/2 cup room temperature butter
• Juice of half a lemon
• 1 tablespoon of olive oil
• 5 cloves of garlic, chopped
• A handful of finely chopped coriander
• 1 C. teaspoon curry powder
• 1 C. teaspoon garlic powder
• 1/2 tsp. 1 tsp turmeric powder
• Salt and pepper to taste

For the vegetables

*Choose a variety of vegetables for the roast, adjust the quantity according to your needs. Here are our current picks:

• Baby potatoes
• Carrots
• Yellow onions
• Rutabaga

Instructions :

1. Thaw 100% vegetable and organic grain-fed chicken
2. Leave to rest for 30 minutes out of the refrigerator
3. Take out the chicken and pat dry
4. Cut vegetables into approximately 1 inch pieces (except beans)
5. Place the vegetables in the bottom of the baking dish and toss with olive oil, salt and pepper.
6. Prepare the butter mixture by mixing all the “butter” ingredients
7. Carefully lift the skin of the chicken and insert the butter between the skin and the flesh. Don't forget the thighs and wings.
8. Salt and pepper the chicken skin
9. Insert the thermometer into the chicken breast
10. Bake at 360 °F to internal temperature of 165 °F (between 60 minutes and 90 minutes).

*The thermometer is essential for successful cooking at all times! A small purchase that is really worth it for tender flesh every time.

Enjoy your food!