Ingredients

4 Servings

Meat & Seafood

  • Spatchcock Chicken 3 lb

Canned/Bottled Goods

  • Honey 2 1/2 Tbsp

Condiments

  • Dijon Mustard 1/4 cup

Produce

  • Lemon 1

  • Fresh Thyme 1/2 bunch

  • Baby Yukon Gold Potato 1 1/2 lb

  • Fresh Shallot 1

  • Broccoli 3/4 lb

  • Garlic Cloves 4

Spices

  • Kosher Salt 5 1/2 tsp

Dairy & Eggs

  • Unsalted Butter 1 Tbsp

  • Heavy Cream 1 cup

  • Plain Greek Yogurt 1/2 cup

Pantry

  • Extra Virgin Olive Oil 3/8 cup

Preparation

  1. Prep & Bake Chicken

    Season chicken on sheet pan. Place on middle oven rack. Start to cook spatchcock chicken.

    • 3 lb Spatchcock Chicken
    • 2 Tbsp Extra Virgin Olive Oil
    • 2 tsp Kosher Salt
  2. Honey Mustard Creation

    Prepare ingredients. Heat pan over medium-high. Add olive oil, shallot, & thyme. Saute for 3 minutes. Add honey & mustard, cook for 2 minutes. Remove from heat & transfer to fidge to cool, about 5 minutes.

    • 1/2 Lemon
    • 2 1/2 Tbsp Honey
    • 1/4 cup Dijon Mustard
    • 1, minced Fresh Shallot
    • 1/2 cup Plain Greek Yogurt
    • 1/2 bunch Fresh Thyme
    • 1/2 tsp Kosher Salt
    • 2 Tbsp Extra Virgin Olive Oil
  3. Prep Mashed Potatoes

    Prepare potatoes. Place potatoes into a large pot, cover with water, season with salt, and bring to a boil. Reduce heat to medium-high, and cook potatoes for 20 mins.

    • 1 1/2 lb, quartered Baby Yukon Gold Potato
    • 6 cups Water
    • 2 tsp Kosher Salt
  4. Prep Broccoli & Baste Chicken

    Prepare broccoli & season on sheet pan. Once the chicken's first cook sequence is up, baste the chicken with honey mustard sauce. Place the broccoli on the oven rack below the chicken. Start the next cook sequence.

    • 3/4 lb, cut into florets Broccoli
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 tsp Kosher Salt
  5. Season & Mash Potatoes

    Strain potatoes in sink. Place back in same pot. Mash all ingredients together. Cover to keep warm.

    • 3, minced Garlic Cloves
    • 1 Tbsp Unsalted Butter
    • 1/2 lb Heavy Cream
  6. Serve & Enjoy!

    Allow chicken to rest 10 minutes before slicing. Serve with mashed potatoes and broccoli.

Nutrition

  Amount per
serving
Daily value percentage
Calories 700 kcal  
Total Fat 37 g 47%
Total Saturated Fat 13 g 67%
Unsaturated Fat 24 g  
Cholesterol 160 mg 53%
Sodium 3550 mg 150%
Total Carbohydrate 44 g 16%
Fiber Total Dietary 6 g 20%
Sugars Total 16 g  
Excellent Source: Protein 43 g 85%
Excellent Source: Vitamin C 84 mg 90%
Calcium Ca 148 mg 10%
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By Innit Culinary Team