Curry Butter Roasted Half Chicken with Potatoes and Cilantro Yogurt Sauce

This sheet pan dinner brings together juicy roasted chicken, tender potatoes and sweet bell peppers with a warm curry twist. A simple curry butter rub infuses the chicken with rich flavor as it roasts to golden perfection alongside the vegetables.

Finished with a bright cilantro yogurt sauce and warm pita wedges, this meal is both comforting and exciting. Perfect for a weeknight dinner that feels special without a lot of fuss.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 unit Half ChickenView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle position. Wash and dry produce. Dice potatoes into ½-inch pieces. Core, deseed and slice bell pepper into 1-inch-thick strips. Halve, peel and cut onion into 1-inch-thick wedges. Roughly chop cilantro; reserve 1 teaspoon for serving.
2. On a baking sheet, toss potatoes, bell pepper and onion with a drizzle of oil, half the curry powder, salt and pepper. Spread veggies in a single layer, leaving an empty space in the center for the chicken.
3. In a small microwave-safe bowl, melt 4 tablespoons butter (30-60 seconds). Stir in remaining curry powder and a pinch of salt. Pat chicken dry with paper towels; season all over with salt and pepper. Place chicken skin side up in the center of the baking sheet. Pour curry butter over chicken and rub to coat evenly. Roast until chicken is browned and cooked through (165°F internal temp) and veggies are tender, 40-50 minutes. Let chicken rest 5 minutes.
4. In a small bowl, combine yogurt and remaining cilantro. Add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
5. Wrap pitas in damp paper towels; microwave until warm and pliable, 30 seconds. Slice into quarters.
6. Transfer chicken and veggies to a serving plate. Drizzle with yogurt sauce, sprinkle with reserved cilantro. Serve with pita wedges and extra sauce.

Recipe Tips

FAQ

Can I use boneless chicken instead of half chicken?

Yes, but adjust cooking time as boneless pieces cook faster. Use a thermometer to ensure internal temperature reaches 165°F.

Can I make this dairy-free?

Substitute butter with a dairy-free margarine or oil and use a plant-based yogurt for the sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.