Maple Mustard Glazed Half Chicken with Garlic Herb Mashed Potatoes and Roasted Carrots &Amp; Broccoli

This roasted half chicken is the ultimate comfort food with a gourmet twist. A glossy maple-mustard glaze coats the chicken, while smoky paprika brings warmth to the roasted carrots and broccoli. Creamy garlic herb mashed potatoes complete the plate, making every bite harmonious and satisfying.

Perfect for a cozy autumn dinner, this recipe lets you roast everything together for a meal that looks and tastes like you spent hours in the kitchen. The sweet maple and tangy mustard create a irresistible glaze that caramelizes beautifully in the oven.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

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

Recipe Tips

FAQ

Can I use chicken breasts instead of half chicken?

Yes, but adjust cooking time as boneless breasts cook faster. Use a meat thermometer to ensure they reach 165°F.

Can I make this recipe dairy-free?

Substitute butter with a dairy-free alternative and use dairy-free sour cream. The garlic herb butter can be replaced with olive oil and herbs.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.