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Roasted Chicken with Red Thai Curry Beurre Blanc

Victoria Townsend
  • 60 minutes
  • Serves

INGREDIENTS

3

lbs Chicken breast and thighs, boneless and skinless

2 tbsp

Basil

4 cloves

Garlic

1

Lemon, whole

1

Shallot, whole

2 tbsp

Red curry paste

1/2 tsp

Garlic salt

1

Kosher salt and black pepper

2 tbsp

Olive oil

2 sticks

Butter

1 cup

White wine, Dry