Honey Mustard Roasted Half Chicken

Name: Honey Mustard Roasted Half Chicken with Potato Wedges, Cheesy Broccoli & Smoky Mayo
Total time: 1 h
Yield: 2
Cuisine: North America
Ingredients: 1 unit Half Chicken; 1 tablespoon Fry Seasoning; 1 ounce Smoky Mustard; 1.5 ounce Honey Dijon Dressing; 1 teaspoon Garlic Powder; ¼ cup Monterey Jack Cheese; 2 tablespoon Mayonnaise; 16 ounce Potatoes; 1 unit Broccoli; Salt; Pepper; Cooking Oil; Butter

with Potato Wedges, Cheesy Broccoli & Smoky Mayo

Recipe Development TeamPublished on October 10, 2025

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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.

Allergens:

Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time1 hour

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Half Chicken

1 tablespoon

Fry Seasoning

1 ounce

Smoky Mustard

1.5 ounce

Honey Dijon Dressing

(Contains: Eggs)

1 teaspoon

Garlic Powder

¼ cup

Monterey Jack Cheese

(Contains: Milk)

2 tablespoon

Mayonnaise

(Contains: Eggs)

16 ounce

Potatoes

1 unit

Broccoli

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories1400 kcal

Fat97 g

Saturated Fat29 g

Carbohydrate61 g

Sugar15 g

Dietary Fiber6 g

Protein69 g

Cholesterol260 mg

Sodium760 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small Bowl

•Plastic Wrap

•Paper Towel

•Large Pan

Instructions

• 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.