Curry Roasted Half Chicken and Peppers
You can usually find a half chicken, split between the breasts and back, at most supermarkets. It's a perfect option when cooking for one, offering a mix of light and dark meat along with the flavorful juiciness that comes from cooking with bones. Cooking it is relatively quick compared to a whole bird, and it yields enough for two meals or one very satisfying dinner.In this recipe, the chicken is seasoned with curry spices and roasted with peppers and onions, allowing their natural sweetness to add the pan juices. Serve it over rice or with bread; leftovers can be used to make a creamy coconut milk curry or chopped up for a delicious chicken salad sandwich.
Ingredients
- 4 tablespoons olive oil
- 2 garlic cloves very finely chopped
- 2 tablespoons Madras or yellow curry powder
- 3 sweet bell peppers red, orange and yellow, diced
- 1 large onion diced
- Salt and black pepper
- 1 whole half chicken about 1½ pounds, patted dry with paper towels
- Lemon or lime wedges for serving (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Prepare a sheet pan by lining it with parchment paper or foil to simplify cleanup.
- In a small bowl, combine the oil, minced garlic, and curry powder. Toss the diced peppers and onion with 2 tablespoons of the curry-infused oil mixture and spread evenly and season with salt and pepper.
- Arrange the half chicken over the bed of vegetables. Use the remaining curry oil mixture to coat the chicken thoroughly, including underneath the breast skin. Season the chicken all over with salt and pepper.
- Roast in the preheated oven for approximately 35 minutes or until the chicken juices run clear when tested with a paring knife. Optionally, before serving, drizzle lemon or lime juice over the dish for an extra burst of flavor.