Curry-Roasted Half Chicken & Potatoes
with Green Bell Pepper, Pitas & Cilantro Yogurt Sauce
- Sesame
- Wheat
- Milk
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. Homestyle roasted chicken, potatoes, and veggies come together with a curried twist in just an hour with this simple sheet pan dinner. You'll pair a juicy, curry butter–rubbed half-chicken with tender potatoes, sweet bell pepper, and onion, and roast until crispy and golden brown. A creamy cilantro yogurt sauce and toasted pitas round out this instant winner.
Ingredients
1 unit
Green Bell Pepper
16 ounce
Potatoes
1 unit
Onion
2 unit
Pitas
(Contains: Sesame, Wheat)
1 tablespoon
Curry Powder
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Half Chicken
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. 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 tsp (2 tsp for 4 servings) in a small bowl for serving.
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Toss potatoes, bell pepper, and onion on a baking sheet with a drizzle of oil, half the curry powder (you'll use the rest in the next step), salt, and pepper. Spread veggies out in a single layer, leaving an empty space in the center (you'll add the chicken later). (For 4 servings, spread veggies out across entire sheet.)
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Place 4 TBSP butter (8 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted, 30-60 seconds. Stir in remaining curry powder and a pinch of salt.
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Pat chicken* dry with paper towels; season all over with salt and pepper. Place chicken, skin side up, in center of baking sheet with veggies (for 4, add chicken to a second sheet). Pour curry-spiced butter over chicken; rub all over to evenly coat. TIP: Make sure to season the underside of chicken!
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Roast on middle rack until chicken is browned and cooked through and veggies are tender, 40-50 minutes. (For 4, roast chicken on top rack and veggies on middle rack, swapping rack positions halfway through.)
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Remove from oven; let chicken rest for at least 5 minutes. TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK!
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Meanwhile, in a third small bowl, combine yogurt and remaining cilantro. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
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Wrap pitas in damp paper towels; microwave until warm and pliable, 30 seconds.
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Slice pitas into quarters.
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Transfer chicken and veggies to a serving plate. Drizzle with yogurt sauce as desired. Sprinkle with reserved cilantro. Serve family style with pita wedges and any remaining yogurt sauce.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, though some found it mild; consider boosting the curry for a more robust taste 🍲.
- Ease of prep: Quick and simple to prepare, with most of the cooking time hands-off in the oven.
- Suggestions: Try air frying the chicken for extra crispiness. Add extra veggies like cauliflower for more variety.
- Portions: Some felt the half chicken was small or difficult to divide; consider offering dark or white meat options.
- Cooking tips: Ensure even cooking by removing veggies earlier if needed. Brush chicken with oil before seasoning for better adherence.
