Curry Roasted Half Chicken and Peppers

By Genevieve Ko

Updated May 21, 2024

Curry Roasted Half Chicken and Peppers
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(244)
Comments
Read comments

A half chicken, cut right between the breasts and back, is sold in most supermarkets and just what you want when cooking for one, offering both light and dark meat, and the juiciness that comes with all the bones. After it cooks — quickly, relative to a whole bird — it leaves you with two meals or one very hearty dinner. Here, this curry-rubbed chicken roasts over peppers and onion, which release their natural sweetness into the pan juices. It’s great over rice or with bread, and leftovers can be simmered with coconut milk for a stewed curry, or chopped and mixed with mayonnaise for a chicken salad sandwich.

Featured in: Cooking for One Can Be Fun, Easy and Delicious. Here’s How.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 to 2 servings
  • 4tablespoons olive oil
  • 2garlic cloves, very finely chopped
  • 2tablespoons Madras or yellow curry powder
  • 3sweet bell peppers (red, orange and yellow), diced
  • 1large onion, diced
  • Salt and black pepper
  • 1whole half chicken (about 1½ pounds), patted dry with paper towels
  • Lemon or lime wedges, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

843 calories; 64 grams fat; 14 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 11 grams polyunsaturated fat; 24 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 47 grams protein; 1478 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat the oven to 400 degrees. Line a sheet pan with parchment paper or foil for easy cleanup.

  2. Step 2

    In a small bowl, mix the oil, garlic and curry powder. Toss the peppers and onion with 2 tablespoons of the curry oil. Spread in an even layer and sprinkle with salt and pepper.

  3. Step 3

    Set the chicken over the vegetables and rub the remaining curry oil all over the bird and under the breast skin. Sprinkle the chicken all over with salt and pepper.

  4. Step 4

    Roast until the chicken juices run clear when you stab the drumstick with a paring knife, about 35 minutes. If you’d like, squeeze lemon or lime juice all over before serving.

Ratings

5 out of 5
244 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Portland

Delicious and definitely worth making. Used a whole spatchcocked chicken placed on top of the vegetables. Increased amount of curry oil by half. It was just enough to cover peppers and onions plus the chicken. I added 5-6 whole garlic cloves to peppers and they were wonderful to come across as we scooped the vegetables. Roasted on 375 in a convection oven for 50 minutes. Served on top of garlic naan bread.

mcalon

My only hack was 2 bone in chicken breasts. Other than, I followed it exactly. I diced the veggies and was surprised they didn’t scorch but the veggies made a jammy kind of thing when I took it out of the oven. 28 minutes to 150F. This was easy, quick and wonderfully tasty. A thumbs up for sure!

Matthew

Just the addition of a little thyme and crushed hot pepper gives this a nice Caribbean vibe.

Ken R

This is a really easy, delicious meal. I used chicken thighs instead of a whole chicken and added diced sweet potatoes into the mix. Since I used thighs it rendered a little too much fat so next time I'll trim do a better job of removing excess chicken skin as well as use 1 T less olive oil.

Myra Smith

This dish is so flavourful and the chicken juicy and tender. Such a simple dish! I did add some thyme and pepper flakes as I like heat, as suggested . This will be rotated in my kitchen a lot!!!

Jim Crane

I used boneless chicken thighs and cooked the dish at 400 degrees for 25 minutes. Chicken was cooked and peppers still had a bit of crispness. Overall, we thought the dish was good but not outstanding. It might have been our curry powder but it didn’t seem spicy at all.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.