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17.1 – Strategy of Amateur Athlete to Reach Top 5% in CrossFit Open 2017
Roasted Curry Chicken with Root Vegetables Purée | How To Make Roasted Chicken At Home
1h 30min for every 1.5kg (3.3lbs) of chicken @ 200°C
1h for 1kg (2.2lbs) chicken @ 200°C (390°F) + 10-15 min @ +250°C (+480°F)
1h 15min for 1.25kg (2.75lbs) chicken @ 200°C (390°F) + 10-15 min @ +250°C (+480°F)
1h 30min for 1.5kg (3.3lbs) chicken @ 200°C (390°F) + 10-15 min @ +250°C (+480°F)
1h 45min for 1.75kg (3.85lbs) chicken @ 200°C (390°F) + 10-15 min @ +250°C (+480°F)
2h for 2kg (4.4lbs) chicken @ 200°C (390°F) + 10-15 min @ +250°C (+480°F)
Extra 10-15 minutes is optional but I prefer to have my chicken slightly overdone than have it raw around bones. If you are not 100% sure about times just use thermometer and look for 74°C (165°F) inside of the chicken.
Hi, this is Ondřej from 7 Diet Meals with recipe for roasted curry chicken with root vegetable purée!
At first let’s prepare veggies for purée. You will need few garlic cloves, some celeriac or parsnip and some carrots.
Start by cleaning all vegetables and cut them to large pieces.
Move everything to baking tray, add splash of olive oil and mix it.
Rub curry powder and salt into chicken from all sides.
Place chicken on top of the veggies and let it roast for about 1h30min at 200°C in the oven.
After hour and half add some butter on top of the chicken, increase temperature to at least 250°C and let it roast for about 15 more minutes.
Let chicken rest for about 10 to 15 minutes and in meanwhile prepare root veggies purée.
Move vegetables to pan with all the juices. Add some extra water if you don’t have many juices from the chicken. Let it cook for about 10 minutes with lid on.
After 10 minutes veggies are soft. Now just blend them to make the purée. You can also sieve the purée to make it smoother.
Serve and enjoy this amazing roasted curry chicken with root veggies purée.
- 3 garlic cloves
- 6 medium carrots
- Some celeriac or parsnip
- Clean all the veggies and chop them to rough pieces
- Get baking tray and make a first layer from all the veggies and stir in some olive oil
- Place chicken on top of the veggies
- Let roast for 1h30min at 200°C
- Get it out from the oven, add some butter on top and put it back for 10-15 minutes at +250°C
- Seperate chicken and veggies
- Let chicken rest and move veggies to pan
- Let veggies cook for about 10 more minutes until soft
- Blend all the veggies
- Serve veggies together with the chicken, enjoy