Maple Mustard Glazed Half Chicken with Garlic Herb Mashed Potatoes and Roasted Carrots

Transform your kitchen into a cozy autumn bistro with this succulent half chicken, glossy with a smoky maple-mustard glaze. The chicken roasts until golden and charred, while carrots caramelize alongside. Creamy garlic herb mashed potatoes provide the perfect foundation, soaking up every bit of sauce.

Everything comes together on one sheet pan (mostly!) for a harmonious meal that feels gourmet yet approachable. Sweet maple meets tangy mustard, with a hint of smoke-comfort food with a twist that will impress any dinner guest.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Half ChickenView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

12 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the middle position. Wash and dry all produce. Trim, peel and cut the carrot on a diagonal into ½-inch pieces.
2. In a small bowl, combine smoked paprika, garlic powder and 1 tablespoon kosher salt. Place 2 tablespoons butter in a medium microwave-safe bowl; cover with plastic wrap and microwave until melted, 30-60 seconds. Whisk in maple syrup, smoky mustard and a pinch of salt. Reserve 2 teaspoons of this maple-mustard sauce in a separate small bowl for brushing the chicken.
3. Pat the half chicken dry with paper towels. Rub the smoky paprika mixture all over the chicken, including under the skin and inside the cavity. Brush the reserved maple-mustard sauce over the entire chicken. Place the chicken on one side of a baking sheet. Roast for 10 minutes.
4. After 10 minutes, remove the sheet from the oven. Toss the carrot pieces on the empty side of the sheet with a drizzle of oil, dried thyme, salt and pepper. Return to the oven and roast until the carrots are browned and tender and the chicken is nearly cooked through, 15-20 minutes more.
5. While the chicken and carrots roast, peel and dice the potatoes into ½-inch pieces. Place in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the cooking water, then drain the potatoes and return them to the pot. Add sour cream and garlic herb butter; mash until smooth and creamy, adding reserved cooking water as needed. Season with salt and pepper. Keep covered off heat.
6. When the chicken is almost done, remove the sheet from the oven. Pour the remaining maple-mustard sauce over the chicken. Return to the oven and roast until the chicken is charred and cooked through (internal temperature reaches 165°F in the thickest part of the thigh and breast) and the carrots are tender, about 5 minutes more. Let the chicken rest for at least 5 minutes.
7. Serve the mashed potatoes on a large plate, top with the chicken and roasted carrots. Drizzle any pan juices over the chicken.

Recipe Tips

FAQ

Can I use chicken thighs or breasts instead of a half chicken?

Yes, you can substitute bone-in, skin-on chicken thighs or breasts. Adjust cooking time as needed; thighs may take 25-30 minutes, breasts 20-25 minutes.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and sour cream alternatives and omit the garlic herb butter or replace with a dairy-free herb spread.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.