Indian Roast Chicken with squash and apples

Give your roasted chicken dinner a new twist with store-bought Indian curry paste.

Preparation Time: 10 minutes
Roasting Time: 1 1/2 hour
Serves 4

3-1/2 lb (1.75 kg) whole roasting chicken
2 tbsp (25 mL) Indian curry paste (either mild or medium)
3 cups (750 mL) large chunks peeled Ontario Butternut Squash (about half a squash)
Olive oil
Salt
2 Ontario Apples
2 tbsp (25 mL) chopped fresh coriander

Rinse chicken and pat dry. Line rimmed baking sheet with foil; lightly
grease with oil. Spread outside of chicken with curry paste; place on baking sheet. Roast in 350 F (190 C) oven for 40 minutes.

Meanwhile, place squash in medium-size bowl. Drizzle with oil to taste and generous pinches of salt; toss to lightly coat. Baste chicken; surround with squash and stir. Roast for 30 minutes.

Cut apples into quarters; core and peel if desired. Toss lightly with
drizzle of oil. Add to squash and stir. Baste chicken; cover any parts that
are deep brown with foil. Roast until juices run clear when chicken is
pierced, meat thermometer inserted in thigh registers 185 F (85 C) and
apples are tender but still hold their shape, 15 to 20 minutes.

Remove chicken to platter; surround with squash and apples. Sprinkle with coriander.

Nutritional Information:
1 Serving:
Protein: 49 grams
Fat: 29 grams
Carbohydrates: 18 grams
Calories: 530
Source of Fibre

Recipe courtesy of Foodland Ontario