Jamaican Curry Roast Chicken, a one pot meal of roasted whole chicken that serves as meal prep all week long. Over a salad, over rice, in a soup, or even on its own, make this curry-spiced roast chicken and vegetables once for family meals throughout the week.
If you love a good roast chicken recipe, but think you don’t have time to make one, think again! This Jamaican Curry Roast Chicken recipe is not a recipe to be saved for when guests arrive. It’s a recipe to be made once and turned into multiple meals throughout the week.
Jamaican Curry Roast Chicken for Weekly Meal Prep
While most people may think of meal prep recipes as roasted vegetables and sheet pan chicken breasts, I challenge you to think outside the box. Depending on its size, a whole roasted chicken with vegetables will feed two people for at least three meals and after the bones can be used to create chicken stock. Easy, delicious, money saving, time saving, and sustainable!
This Jamaican Curry Roast Chicken is easy on prep and heavy on flavor. The whole roasted chicken is cooked in one cast iron skillet or pot with fresh vegetables like onions, peppers, and sweet potatoes. While roasted chicken with vegetables is not a novel recipe idea, the Jamaican curry spice blend gives this recipe the flavor kick you crave and pairs perfectly with the sweetness of the baked sweet potatoes.
Spice up your weekly meal prep!
This roast chicken recipe is a one pot meal, but is great for leftovers. Some ideas for reusing include:
- Jamaican curry chicken and vegetable salad: Top salad greens with roasted chicken, vegetables, and a drizzle of olive oil and a squeeze of lime for a Caribbean-flavored salad.
- Jamaican curry chicken and vegetable bowl: Top brown rice or farro with chicken and vegetables for an easy grain bowl.
- Roast chicken soups with Jamaican curry vegetables: Don’t throw away those bones! Add the chicken carcass to a pot of boiling water and create homemade chicken stock to freeze and use for future soup recipes.
I hope this Jamaican Curry Roast Chicken recipe has inspired you to think outside the meal prep box. Looking for more easy recipe that are great for leftovers? Check out my favorite Easy Lentil Bowl with Sunny Egg and Harissa or my vegan Ginger Soy Tofu Bowl.
- 1 4-lb whole chicken
- 1 tbsp vegetable oil, halved
- 2 tbsp Jamaican curry (or make your own, see tip below)
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1 onion, sliced
- 2 bell peppers, sliced
- 1 large sweet potato or yam, sliced
- Preheat oven to 375ºF.
- Rinse and pat dry chicken. Rub all over with half of oil and then season with Jamaican curry, salt, and pepper.
- Place cast iron skillet on stovetop on medium heat and brown all sides of chicken for about two minutes each side. When all sides are browned, bake chicken for thirty minutes uncovered.
- After 30 minutes, remove chicken and add onion, bell peppers, and sweet potatoes to pan. Cover tightly with foil and bake another 30-40 minutes, or until vegetables are softened and chicken is cooked throughout (use a meat thermometer in the thickest part of the chicken thigh, a safe temperature is 165ºF).
- Remove pan and leave covered on stove for 10 minutes before serving.
Leftovers and storage: Jamaican Curry Roast Chicken with vegetables can be kept in a sealed container in the refrigerator for up to five days.
Home Chef Tip: Make your own Jamaican curry! Add one part allspice to two parts curry powder for a Jamaican twist on traditional curry spices.
We hope you love this Jamaican Curry Roast Chicken from SoFabFood Home Chef, Kristina from Fork in the Road, as much as we do. If you enjoyed this recipe and you’re looking for more ways to meal prep, be sure to stop by our Chicken Section to find more like it. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!