You can ask your butcher to breakdown the bird for you and specify to separate thighs from drums and to cut the breasts in half. If you don’t have a butcher on hand, simply buy two bone-in skin-on breasts, thighs, drums and wings. You can of course substitute any type of chicken meat you prefer, but dark meat will fair better as a roast, and skin/bone will help keep the breasts juicy.
If you can’t find red curry paste, some alternatives are Moroccan harissa, sambal olek, or just plain Jane sriracha. If using the latter, double the quantity.
To make this recipe Whole30-friendly, simply omit the maple syrup and choose a compliant red curry option like Thai Kitchen. It will still be delicious!