Green Thai Curry Chicken with Roasted Carrots

You can also use this same technique on a whole chicken, turkey, game hens, etc. Just alter cooking time accordingly. The curry gives this dish a bit of heat.


2 tbps unsalted softened butter
3 garlic cloves, minced
4 tsp green curry paste
4 tsp ginger, minced
3 tsp lime juice
skin-on, boneless chicken breasts
baby carrots
olive oil
salt and pepper for seasoning

Preheat oven to 450 degrees.

Combine butter, garlic, curry, ginger and lime juice and mix together. Season with salt and pepper. Loosen skin on chicken and rub curry mixture under the skin of each chicken breast. Finish chicken by rubbing remaining amount on top of chicken. Place chicken on a roasting pan. You will need a roasting pan with a rack.

Place carrots in a baking dish. Drizzle with olive oil and season with salt and pepper.

Please chicken on middle rack and place carrots on bottom rack in the oven.

Bake in 10 minute increments for about 30 minutes. In between 10 minute increments, take carrots out and toss to keep coated with olive oil. This will help them stay moist.

Serve and ENJOY!!!!

Wine pairing.........Viognier or Chardonnay.