- 4 chicken thighs
- A 23g sachet of Thai red curry paste
- A small handful of lime leaves
- A 500g bag of new potatoes
- 1 red pepper
- A 150g bag of French beans
- A handful of coriander, leaves only
- 1 lime
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Roasting tin
- Pan with a lid
Heat the oven to 200°C/Fan 180°C/Gas 6. Drizzle ½ tbsp oil in a roasting tin. Put in the oven for 15 mins to warm. Fill a pan with water. Add a pinch of salt. Cover. Bring to the boil.
Make a couple of cuts in the chicken thighs. Smear over the curry paste. Add to the roasting tin. Add a glug of oil. Rub it into the chicken. Put them in the tin skin side up. Slide a lime leaf under each thigh. Roast for 15 mins.
Scrub and chop the potatoes so they’re roughly the same size. Add them to the boiling water. Boil for 5 mins. Drain.
Halve the red pepper. Scoop out the seeds and stem. Slice into thick wedges. Trim the French beans. Toss all the veg with ½ tbsp olive oil and some salt and pepper.
Tuck the potatoes and red pepper around the chicken. Baste the chicken with hot oil from the pan. Roast for another 20 mins till the chicken is nearly cooked through and the veg are starting to char.
Nestle the French beans in the roasting tin. Cook for 10 mins so the chicken is cooked through – the juices should run clear if you pierce it with a knife.
Pick the leaves off the coriander stalks. Slice the lime into wedges. Serve the roast chicken and veg scattered with the coriander leaves and with lime wedges for squeezing.
Our Thai red curry paste adds a little spice and lots of aromatic flavour to this chicken dish. If you like it hotter, mince a fresh chilli and rub that in with the curry paste or use a pinch of dried chilli flakes.