Pasture-Raised Chicken & Honey-Sherry Glaze with Fontina & Pepper Spoonbread
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Pasture-Raised Chicken & Honey-Sherry Glaze

with Fontina & Pepper Spoonbread

60 MIN
+$5.50/serving 4 Servings
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From the Test Kitchen

DEFINITION Spoonbread is a Southern cornbread-like dish so-named for its light, spoonable texture. We’re making ours with smoky-spiced vegetables and melty fontina cheese for an incredibly rich, comforting side dish.

TECHNIQUE TO HIGHLIGHT In addition to our step-by-step instructions, we’ve created a video to help you perfectly carve your chicken—click this link to check it out! https://blog.blueapron.com/carving-half-chicken/
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    1160 Cals (est.)
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fresh
ingredients
Pasture-Raised Chicken & Honey-Sherry Glaze with Fontina & Pepper Spoonbread
Title
  • 2 Half Chickens
  • 4 oz Arugula
  • ½ lb Multicolored Grape Tomatoes
  • 1 Bell Pepper
  • 2 Tbsps Sherry Vinegar
  • 4 tsps Honey
  • 1 cup Cornbread Mix
  • 4 oz Fontina Cheese
  • 2 oz Butter
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ¼ cup Sour Cream
  • 1 Sweet Or Yellow Onion
time-saving
tips & techniques
Prepare & roast the chicken
1 Prepare & roast the chicken

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.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

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. 

Make the spoonbread
3 Make the spoonbread

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.

Make the salad
4 Make the salad

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.

Carve the chicken & serve your dish
5 Carve the chicken & serve your dish

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!

Tips from Home Chefs

Prepare & roast the chicken
1 Prepare & roast the chicken

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.

2 Prepare the remaining ingredients

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. 

Prepare the remaining ingredients
Make the spoonbread
3 Make the spoonbread

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.

4 Make the salad

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.

Make the salad
Carve the chicken & serve your dish
5 Carve the chicken & serve your dish

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!

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