Incredible Roasted Curried Chicken

• 3lb. Whole chicken
• 1 Tbls. Mild Indian curry paste
• 1 lb. Mini new potatoes
• 1-cup baby carrots
• 1 medium zucchini

Preheat oven to 450o. For easy cleanup, line a rimmed baking sheet with foil. Place chicken on a cutting board breast-side down. Then use a sharp knife to cut chicken all the way through, down one side of back. Repeat on other side and remove backbone. Reserve for making stock or discard. Lay chicken flat and if necessary, pound lightly with a mallet or bottom of a small bowl to flatten breastbone slightly. Cut away and discard any excess skin. Place chicken, skin-side up on prepared baking sheet. Rub curry paste evenly over skin. Halve any potatoes that are larger than a golf ball. Slice thicker carrots in half lengthwise. Scatter potatoes and carrots around chicken.

Place pan in center of 450o oven and roast, basting occasionally and stirring vegetables, for 30 minutes. Meanwhile, slice zucchini into 1/2-inch pieces. Add zucchini to pan. Stir vegetables and baste chicken with pan juices. Roast until juices from chicken run clear when meat is pierced with a knife or chicken leg moves easily, from 15 to 20 more minutes. If chicken begins to brown too much, cover loosely with foil. Brush chicken with pan juices, and then remove from over. Let stand for 10 minutes before carving.

Meanwhile, place vegetables in a bowl. Using a paper towel, pat to absorb any excess fat. Toss with salt to taste. Carve chicken into pieces and arrange on a platter. Surround with vegetables.