Honey Mustard Roasted Half Chicken with Potato Wedges and Cheesy Green Beans

This honey mustard roasted half chicken is the ultimate comfort food dinner. The chicken is rubbed with a honey mustard butter that creates a beautifully browned, crispy skin while keeping the meat juicy and tender. Alongside, you’ll roast potato wedges until golden and crisp and prepare a quick side of green beans with melted Monterey Jack cheese. A smoky mayo dipping sauce ties everything together.

Perfect for a family meal or a special weeknight dinner, this recipe delivers big flavor with minimal fuss. The entire meal cooks on one or two baking sheets, making cleanup a breeze. Serve everything family style and watch it disappear!

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

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 rack to middle position (middle and top positions for 4 servings) and preheat oven to 425°F. 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).
2. 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.
3. Pat chicken dry with paper towels and season generously all over with salt and pepper (don’t forget the underside!). 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). 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.
4. While potatoes and chicken roast, in a second small bowl, combine mayonnaise and smoky mustard.
5. 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.
6. Transfer cheesy broccoli, potatoes and chicken to a serving platter in separate sections. Serve family style with smoky mayo on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of a half chicken?

Yes, you can substitute bone-in, skin-on chicken breasts. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I use instead of Fry Seasoning?

You can make your own blend with paprika, garlic powder, onion powder, salt and pepper.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.