Step 1

1 Roast the chicken Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat 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 33 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.

Step 2

2 Prepare the 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. Thinly slice the scallions. Grate the fontina on the large side of a box grater.

Step 3

3 Cook the vegetables In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and sliced scallions; season with salt and pepper. Cook, stirring occasionally, 3 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. Rinse and wipe out the pan.

Step 4

4 Make the cornbread pancakes While the chicken rests, to the bowl of cooked vegetables, add the cornbread mix, grated cheese, and 1/4 cup of water. Stir to thoroughly combine. In the same pan, heat the butter on medium-high until melted. Scoop or pour the batter into the pan to make 4 equal-sized pancakes, keeping them separate. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.

Step 5

5 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.

Step 6

6 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 cornbread pancakes. Top the chicken with the reserved juices from the sheet pan. Garnish the salad with the parmesan and almonds. Enjoy!