Roasted Chicken

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Heat a small pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place on the prepared sheet pan. Drizzle with olive oil and turn to coat. Arrange the seasoned chicken skin side up. Roast 36 to 38 minutes, or until the chicken is browned and cooked through. (An instant-read thermometer inserted into the thickest part of the thigh should register 165ºF.) Remove from the oven. Reserving any juices on the sheet pan, transfer to a cutting board; let rest for at least 5 minutes.

While the chicken roasts, wash and dry the fresh produce. Large dice the potatoes. Peel and roughly chop the garlic. Peel and finely chop the shallot. Cut off and discard the stem ends of the green beans; halve crosswise. Roughly chop the parsley leaves and stems.

While the chicken continues to roast, add the potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche, half the butter, a drizzle of olive oil, and up to half the milk, depending on your desired consistency (you will have extra milk). Season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover the pot and set aside in a warm place.

While the potatoes cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and shallot; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

To the pan, add the honey (kneading the packet before opening), vinegar, remaining butter, and 2 tablespoons of water (be careful, as the liquid may splatter). Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until well combined and the green beans are coated. Turn off the heat. Season with salt and pepper to taste.

Using a sharp, sturdy knife, cut along the leg of each piece of rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Divide the mashed potatoes, finished green beans, and carved chicken among 4 dishes. Drizzle the chicken with any reserved juices from the sheet pan. Garnish with the parsley. Enjoy!