Roasted Half Chicken With Cherry Sauce
plus Mashed Potatoes & Asparagus
- Milk
Roasted chicken, potatoes, and veggies are the ultimate comfort food combo. You'll rub a half chicken with plenty of garlic, salt, and pepper so it develops a beautifully golden and crispy skin. Meanwhile you'll make a rich and tangy cherry pan sauce to drizzle as you see fit. Serve the chicken and sauce family style along with roasted asparagus and buttery sour cream mashed potatoes.
Ingredients
6 ounce
Asparagus
12 ounce
Potatoes
2 unit
Scallions
1 teaspoon
Garlic Powder
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Half Chicken
1 unit
Cherry Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and discard woody bottom ends from asparagus. Dice potatoes into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
• Pat chicken dry with paper towels and season all over with garlic powder, a generous pinch of salt, and pepper. (TIP: Remove any feathers if present! Simply grip the end of the feather using a paper towel, and pull.) Place chicken, skin side up, on one side of a foil-lined baking sheet. • Roast on middle rack until chicken is fully cooked and skin is browned and slightly crispy, 40-50 minutes. TIP: If skin begins to brown too quickly, loosely cover top of chicken with foil. foil. 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! • When chicken has 12 minutes left, remove sheet from oven and carefully toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Return sheet to middle rack and roast until chicken is cooked through and asparagus is browned and tender, 10-12 minutes. (For 4 servings, leave chicken roasting on middle rack; toss asparagus on a second baking sheet and roast on top rack.)
• While chicken roasts, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1⁄2 cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot.
• To pot with potatoes, add half the sour cream and 1 TBSP butter(2 TBSP for 4 servings). • Mash with a potato masher or fork, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Taste and season with salt and pepper. • Keep covered off heat until ready to use.
• When chicken is almost done, heat a drizzle of oil in a medium pan over medium-high heat. Add scallion whites and cook, stirring, until softened and fragrant, 1 minute. • Stir in jam, stock concentrate, and 1⁄4 cup water(1⁄3 cup for 4 servings). Cook, stirring, until thickened, 2-3 minutes. Remove from heat; stir in remaining sour cream and 1 TBSP butter(2 TBSP for 4). Season with salt and pepper.
• Sprinkle chicken and mashed potatoes with scallion greens. • Serve chicken, asparagus, mashed potatoes, and cherry sauce family style.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The cherry sauce was a standout, with one customer calling it "so very delicious" and possibly their favorite HelloFresh sauce 🍒.
- Ease of prep: Some found serving and eating the bone-in chicken messy; consider using chicken cutlets for easier handling.
- Suggestions: Try pairing the dish with Brussels sprouts for added variety. Serve chicken over mashed potatoes with extra sauce for better absorption.
Reviews from our home cooks
My husband says this one is a keeper. I liked it, too, but I do have a suggestion that might make it more user friendly. The cherry sauce is so very delicious, but it rolls right off of the bone-in chicken. I'd suggest using chicken cutlets instead, and serving it with a bed of mashed potatoes, topped with a cutlet and then a generous supply of the cherry sauce over both the chicken and potatoes. This might help more of the sauce to be absorbed by the chicken, and the drizzle of sauce is delicious on the potatoes. I always like your sauces, but this one may be one of my favorites. The asparagus paired well with the rest of the meal, too. We will order this one again, but I really hope it will be offered with cutlets.
Very good, but mashed potatoes bland, even with extra butter, salt, etc. Not sure why?
I also included Brussels sprouts with the meal and cooked them with the asparagus.
Very good! The sauce for the chicken made the chicken so good
