Honey Mustard Roasted Half Chicken with Potato Wedges and Cheesy Broccoli

This honey mustard roasted half chicken is the ultimate comfort meal, combining juicy, golden-brown chicken with crispy potato wedges and tender cheesy broccoli. The honey mustard butter rub creates a beautifully caramelized crust, while the smoky mayo adds a tangy kick that ties everything together.

Perfect for a family dinner or a special weekend meal, this recipe is straightforward yet impressive. The chicken and potatoes roast together on one sheet pan, making cleanup a breeze. Meanwhile, the broccoli is quickly steamed and sautéed, then topped with melted Monterey Jack cheese. Serve everything family-style with the smoky mayo on the side for dipping.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Half ChickenView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat to 425°F. Wash and dry produce. Cut potatoes into 1-inch-thick wedges. Cut broccoli into bite-size pieces if needed. On one side of a baking sheet, toss potatoes with a drizzle of oil, half the Fry Seasoning, salt and pepper.
2. Place 1 tablespoon butter in a small microwave-safe bowl. Cover tightly with plastic wrap and microwave in 10-second bursts until softened (not melted). Stir in Honey Dijon dressing, garlic powder and remaining Fry Seasoning.
3. Pat chicken dry with paper towels and season generously all over with salt and pepper. Rub the honey mustard butter all over the chicken. Place chicken, skin side up, on the opposite side of the sheet from the potatoes. Roast on middle rack until potatoes are tender and chicken is browned and cooked through, 35-45 minutes. (For food safety, insert a thermometer into the thickest part of thigh and breast; avoid bone. Let chicken rest at least 5 minutes before serving.)
4. While chicken and potatoes roast, in a small bowl combine mayonnaise and smoky mustard to make the smoky mayo.
5. When chicken and potatoes are nearly done, heat a large dry pan over medium-high heat. Add broccoli, 2 tablespoons water and a pinch of salt. Cover and cook until broccoli begins to soften, 1-3 minutes. Uncover, add a drizzle of oil and cook, stirring occasionally, until browned and tender, 1-2 minutes more. Turn off heat; sprinkle Monterey Jack cheese over broccoli and cover to melt, about 30 seconds.
6. Transfer cheesy broccoli, potato wedges and chicken to a serving platter. Serve family style with smoky mayo on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of a half chicken?

Yes, but adjust cooking time as boneless breasts cook faster. Use a thermometer to ensure they reach 165°F.

What can I substitute for smoky mustard?

You can use regular Dijon mustard mixed with a pinch of smoked paprika for a similar smoky flavor.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and cheese alternatives. The smoky mayo is already dairy-free.