Pasture-Raised Chicken & Honey-Sherry Glaze

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Line a sheet pan with foil. In a bowl, whisk together the honey (kneading the packet before opening) and half the vinegar; season with salt and pepper. Pat the chicken dry with paper towels; season on all sides with salt, pepper, and the weeknight hero spice blend. Transfer to the sheet pan. Roast 36 minutes. Leaving the oven on, remove from the oven. Evenly top the partially roasted chicken with the honey-sherry glaze. Return to the oven and roast 5 to 8 minutes, or until the chicken is browned and cooked through.* Remove from the oven. Leaving any juices on the foil, transfer the roasted chicken to a cutting board and let rest at least 10 minutes. 

*An instant-read thermometer should register 165°F.

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Halve, peel, and small dice the onion. Grate the fontina on the large side of a box grater. 

In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the diced pepper and diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the smoky spice blend. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Transfer to a large bowl. Add the cornbread mix, sour cream, and 1/4 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the grated fontina. Bake 14 to 16 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.

Meanwhile, in a large bowl, whisk together the remaining vinegar and a drizzle of olive oil. Season with salt and pepper. Halve the tomatoes; transfer to the bowl of dressing. Just before serving, add the arugula to the bowl of dressed tomatoes; toss to coat. Taste, then season with salt and pepper if desired.

Using a sharp, sturdy knife, cut along the leg of the 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. Cut through the joint connecting the wing to the breast. Serve the carved chicken with the salad and spoonbread. Top the chicken with the reserved juices from the sheet pan. Garnish the salad with the parmesan and almonds. Enjoy!