Honey Mustard Roasted Half Chicken
with Potato Wedges, Cheesy Broccoli & Smoky Mayo
- Eggs
- Milk
Roasted chicken, potatoes, and veggies—an ultimate comfort food combo—is just what everyone at the table is looking for. You'll rub a half chicken with honey mustard butter and pair it with potatoes on a baking sheet. Roast until crispy, burnished, and juicy. Meanwhile, you'll steam-sauté broccoli and finish it with melty Jack cheese. Serve it all with smoky mayo on the side for dipping.
Ingredients
1 tablespoon
Fry Seasoning
16 ounce
Potatoes
1 ounce
Smoky Mustard
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 unit
Broccoli
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Half Chicken
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 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.
-
Cut potatoes into 1-inch-thick wedges. Cut broccoli into bite-size pieces if necessary.
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Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning (you'll use the rest later), salt, and pepper (for 4, spread potatoes out across entire sheet).
-
Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl. Cover tightly with plastic wrap and microwave in 10-second bursts until softened (not melted!).
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Stir in dressing, garlic powder, and remaining Fry Seasoning.
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Pat chicken* dry with paper towels and season generously all over with salt and pepper (don't forget the underside!). TIP: See a feather? Simply grip the end with a paper towel and pull!
-
Rub honey mustard butter all over chicken.
-
Place chicken, skin side up, on opposite side of sheet from potatoes (for 4 servings, place chicken on a second sheet). Roast on middle rack until potatoes are tender and chicken is browned and cooked through, 35-45 minutes (for 4, roast chicken on middle rack and potatoes on top rack, swapping rack positions halfway through). 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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Remove sheet from oven and let chicken rest for at least 5 minutes.
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While potatoes and chicken roast, in a second small bowl, combine mayonnaise and smoky mustard.
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Once potatoes and chicken are done roasting, heat a large dry pan over medium-high heat. Add broccoli, 2 TBSP water (3 TBSP for 4 servings), and a big pinch of salt. Cover and cook until broccoli begins to soften, 1-3 minutes.
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Add a drizzle of oil to pan and cook, stirring occasionally, until browned and tender, 1-2 minutes more.
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Turn off heat; sprinkle Monterey Jack over broccoli and cover to melt, 30 seconds.
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Transfer cheesy broccoli, potatoes, and chicken to a serving platter in separate sections. Serve family style with smoky mayo on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty honey mustard rub and smoky mayo, praising the dish's delicious blend of savory and sweet flavors 🍗.
- Ease of prep: Customers found this meal surprisingly easy to prepare, with convenient one-pan cooking for the chicken and potatoes.
- Suggestions: Some recommend tenting the chicken with foil to prevent burning, and adjusting salt in the fry seasoning to taste.
- Portions: Several noted the half chicken was small for two people; consider ordering extra protein or using chicken pieces instead.
- Texture: While most enjoyed the juicy chicken, a few found it slightly tough; watch cooking time carefully for best results.
