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.
