Honey Mustard Roasted Half Chicken
with Potato Wedges, Cheesy Asparagus & 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
6 ounce
Asparagus
1 ounce
Smoky Mustard
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
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.
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!).
Stir in dressing, garlic powder, and remaining Fry Seasoning.
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!
Remove sheet from oven and let chicken rest for at least 5 minutes.
While potatoes and chicken roast, in a second small bowl, combine mayonnaise and smoky mustard.
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.
Add a drizzle of oil to pan and cook, stirring occasionally, until browned and tender, 1-2 minutes more.
Turn off heat; sprinkle Monterey Jack over broccoli and cover to melt, 30 seconds.
Transfer cheesy broccoli, potatoes, and chicken to a serving platter in separate sections. Serve family style with smoky mayo on the side.
