Honey Mustard Chicken

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl. Add the softened butter; toss to combine.

Air Fryer: Cook the potato wedges at 400°F for 12 to 18 minutes.

Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the chives. Quarter and deseed the lemon(s). In a bowl, whisk together the honey, mayonnaise and mustard.

Transfer the broccoli florets to the remaining sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges; carefully toss to combine.

Air Fryer: Cook the broccoli at 390°F for 7 to 10 minutes.

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise. To the bowl of roasted potato wedges, add the sliced chives; toss to coat. Serve the sliced chicken with the finished potatoes and finished broccoli. Top the chicken with the creamy honey mustard. Serve the remaining lemon wedges on the side. Enjoy!

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.