Serves 1
Directions
- 1Heat the oven to 170°C.
- 2Prepare garlic and curry butter.
- 3Place halved onions in the base of the roasting dish.
- 4Separate the skin from the chicken breasts with a spoon.
- 5Massage curried butter under the chicken skin.
- 6Coat the outside generously with more garlic butter, then drizzle with olive oil and season with salt and black pepper.
- 7Season the cavity of the chicken with salt and pepper, then stuff it with lemon halves.
- 8Roast for 80–90 minutes.
- 9Add sliced aubergine and courgette to the roasting dish and toss them gently in the cooking juices.
- 10Baste the chicken every 20 minutes.
- 11Remove the cooked chicken from the oven, cover it with foil, and let it rest.
- 12Increase the oven temperature to 200°C.
- 13Discard the outer layer of the onions in the roasting dish.
- 14Pour basmati rice into the dish and mix it with the cooking juices, roasted onions, aubergine, and courgette.
- 15Add boiling water and stir well.
- 16Cover and return the dish to the oven for 20 minutes, until the rice is fully cooked and the vegetables are tender.
Ingredients
- 75 g butter
- 1 tbsp curry powder
- 2 3 cloves garlic
- pinch parsley
- 4 5 onions
- drizzle olive oil
- salt
- black pepper
- 2 lemons
- sliced aubergine
- sliced courgette
- 1 cup basmati rice
- 2 cups boiling water
Equipment
roasting dishspoonfoil
Tips
- Use a spoon to separate the skin from the chicken breasts and massage curried butter under the skin.
- Baste the chicken every 20 minutes for the best results.
- Let the chicken rest for at least 20 minutes covered with foil.
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