Jul 14 2026
Restaurants›The Bistro›1/2 Chicken Recipe

1/2 Chicken Recipe

Inspired by The Bistro
Time1h 30m
Serves4

Chefs Choice - Curry honey mustard glaze. Coming with mashed potatoes and broccolini

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Chicken

For the Mashed Potatoes

For the Broccolini

Method

For the Chicken

  1. 1

    Prepare the Chicken

    Preheat your oven to 400°F (200°C). Rinse the chicken halves under cold water and pat them dry with paper towels.

  2. 2

    Season the Chicken

    Rub the chicken halves with olive oil, salt, and black pepper. Ensure the seasoning is evenly distributed.

  3. 3

    Make the Glaze

    In a small bowl, mix together the curry powder, honey, Dijon mustard, minced garlic, and lemon juice until well combined.

  4. 4

    Glaze the Chicken

    Brush the curry honey mustard glaze generously over the chicken halves, making sure to coat evenly.

  5. 5

    Roast the Chicken

    Place the glazed chicken halves in a roasting pan and roast in the preheated oven for about 45-55 minutes, or until the internal temperature reaches 165°F (74°C).

For the Mashed Potatoes

  1. 6

    Cook the Potatoes

    In a large pot, add the peeled and chopped potatoes and cover them with water. Bring to a boil and cook for about 15-20 minutes until tender.

  2. 7

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper, and mash until smooth and creamy.

For the Broccolini

  1. 8

    Prepare the Broccolini

    In a skillet, heat olive oil over medium heat. Add the broccolini and sauté for about 5-7 minutes until tender.

  2. 9

    Season the Broccolini

    Season with salt and black pepper to taste and toss to combine before serving.

More from The Bistro