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
1 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
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.)
-
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.)
-
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.
-
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 Feb 2026- Flavor: Many enjoyed the dish, though some found it needed more curry flavor or seasoning to boost depth.
- Ease of prep: Customers appreciated how quick and easy it was to prepare, with some calling it an "instant winner" 🎉.
- Suggestions: Consider air frying the chicken for extra crispiness; try adding sour cream or cucumber to enhance the yogurt sauce.
- Portions: Some felt the half chicken was small or awkward to divide, while others found the portions generous.
- Veggies: Roasted vegetables were a hit; consider cutting bell peppers into larger pieces for better texture.
- Pita: Mixed opinions on the pita; some loved it, others felt it unnecessary alongside the potatoes.
Reviews from our home cooks
I don't normally like onions or green peppers, but man I devoured them in this delicious dish. Had to cook the chicken a bit longer but it was so yummy. Hubby is out of town so I get to look forward to having it again for lunch tomorrow! Also love how it was prepare, then shove it in the oven and forget it for over a half hour.
The veggies were already burning at 30 mins and had to be pulled out while the chicken needed another 10. The chicken was moist with crispy skin which I love but lacked depth of flavor. The curry blend doesn't come through. The yogurt and cilantro sauce wasn't it, I ordered a side of taziki which complimented much better.
I have noticed in the last few weeks that the recipe cards no longer give a list of ingredients with amounts. Then the recipe says "half of the spice packet," but if it's not labeled or listed in the recipe with how much that it, I have no idea how much that is and need to eyeball it. Today, the packet SAID 1 TBSP curry, so I put 1.5 tsp on the veggies, but then that turned out to way more than half the packet, and I had to supplement with my own curry powder. Please bring back the (accurate) amount listing ingredients on the recipe cards.
This was super tasty, but I definitely didn't need pita on top of all the potatoes. Wish there was a way to work in a veggie besides bell pepper. Maybe cauliflower?
Delicious! Crispy skin on chicken, flavorful. I added some dill and cucumber to the yogurt. Very good meal!
This was so good and easy! I didn't have high expectations because it was just too easy but it was sooo delicious! Great flavors and big portions!
I was a bit taken by the time it was going to take to cook. However, I was pleasantly surprised at how fast it all came together. Delicious!!!!! Definitely a keeper!
Great meal! Really delicious and the chicken is just as good cooked in the air fryer.
Really good flavor, didn't care for the cilantro cream sauce. Felt like something was missing but not sure what to suggest
This is my husband's favorite meal! It was easy to prep and was delicious.
