Curry-Spiced Roast Chicken Served with Potatoes, Carrots, and Onion

Nothing is more appetizing than the wonderful aromas of a chicken roasting in the oven, and the curry spices in this recipe kick it up a notch! The recipe is simple and requires very little hands on time, but the outcome is a mouth-wateringly delicious meal for your family that it is nutritious and affordable too (and leftovers are delicious in soups, salads, and sandwiches)!

1 Mary’s Free-Range whole chicken, (3-4 pounds)
1 tablespoon Natural Grocers Brand Bulk Organic Curry Powder Blend
1 1⁄2 teaspoons Natural Grocers Brand Bulk Real Salt
1 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
4 medium organic Yukon gold or russet potatoes, peeled and cut in half lengthwise
2 large organic carrots, ends trimmed and cut into 2-inch pieces
1 large organic yellow onion, peeled, ends trimmed, and cut into chunks
3 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil, divided


  1. Preheat oven to 375° F.
  2. In a small bowl, mix the curry powder with salt and pepper and set aside.
  3. Prep the potatoes, carrots, and onion. Toss the vegetables with 2 tablespoons olive oil and 1 ½ teaspoons of the seasoning mix in a large bowl.
  4. To prepare the chicken: Place a small bowl for the giblets and a large plate for the chicken next to the sink. Over the sink, use kitchen shears to open the plastic covering the chicken, pull the giblet bag from the chicken cavity and set in the bowl, place the chicken breast-side up on the plate, and pour the liquid down the drain. Note: Rinsing a Mary’s chicken before cooking is not necessary because Mary’s air chills the chickens rather than placing them in a chlorinated bath. Conventional poultry producers place all poultry in a chlorinated bath during processing, requiring it to be rinsed before cooking.
  5. Pat the chicken dry with a paper towel. Rub the chicken with the remaining olive oil and sprinkle the remaining spice mix evenly over the surface of the chicken, rubbing the chicken to completely cover with the seasonings.
  6. Evenly distribute the vegetables in the bottom of the roasting pan and place the chicken breast-side up on top of the vegetables.
  7. Optional: Place the giblets (liver, heart, kidneys, neck) in the bottom of the roasting pan or in a pot to make gravy. (The giblets can also be saved and used as a nutritious addition to bone broth and the liver can be made into chicken liver pâté.)
  8. If using a countertop roaster, cover with the lid. If using a conventional oven, there is no need to cover the chicken. In both, leave the chicken to roast for one hour. Check for doneness after one hour (in a countertop roaster avoid lifting the lid until the end of the cook time because it can't return to temperature as quickly as a conventional oven). After one hour, use an instant read thermometer inserted into the thickest part of the thigh (do not touch the bone); the chicken should reach an internal temperature of 165° F. If you do not have an instant read thermometer, you can also test for doneness by cutting the skin between the drumstick, pull the drumstick downward slightly and when the juices run clear the chicken is done. Note: In a countertop roaster, browning of the skin is less consistent because the lid traps moisture inside.
  9. Once done, transfer the chicken to a cutting board breast-side up using insulated gloves or two large utensils (insert one utensil into the cavity and stabilize with the other to lift and move to the cutting board). Let rest for 10-15 minutes. Toss the vegetables in the pan drippings, season to taste with salt and pepper, and cover until ready to serve.
  10. To carve the chicken: Remove the leg and thigh: Cut the skin between the drumstick and down around the back of the thigh. Pull downward to expose the hip joint, and cut between the round end of the hip bone and the chicken body until the leg is detached. Separate the thigh and drumstick by forcefully pushing straight down and cut through the joint. Repeat the process for both legs. For the breast meat: Cut along the breastbone at the front of the breast cavity. Move the knife from front to back while pulling the breast meat away from the bone. Place on the cutting board skin-side up and cut each breast into four pieces. Transfer the carcass and wings to a crockpot (or refrigerate for later use) and make a broth for soup.
  11. Divide the roasted vegetables evenly among four plates (spoon pan drippings over the top if desired), add a piece of chicken and a green vegetable of your choice. Serve immediately.