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

Transform your kitchen into a cozy autumn bistro with this delightful roasted half chicken recipe. The chicken gets a glossy maple-mustard glaze that caramelizes beautifully, while smoky paprika carrots roast until charred and tender. Creamy garlic herb mashed potatoes provide the perfect foundation and roasted asparagus adds a fresh, vibrant touch. This harmonious meal brings together sweet maple and tangy mustard for a comforting yet gourmet dinner that will impress any guest.

Everything cooks together on one sheet pan (mostly!), making cleanup a breeze. The chicken is seasoned with a smoky salt rub, then brushed with a maple-mustard sauce before roasting. As it cooks, the carrots join the pan, soaking up all the delicious flavors. Meanwhile, you’ll whip up velvety mashed potatoes infused with garlic herb butter and sour cream. Finish with a final glaze of the reserved sauce for a sticky, irresistible finish. Serve it all together for a complete, satisfying meal.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

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

12 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch pieces. Trim ends of asparagus.
2. In a small bowl, combine smoked paprika, garlic powder and 1 tablespoon kosher salt. Place 2 tablespoons plain butter in a medium bowl; cover with plastic wrap and microwave until melted, 30-60 seconds. Add maple syrup, smoky mustard and a pinch of salt; stir to combine. Reserve 2 teaspoons of this maple-mustard sauce in a separate small bowl for later.
3. Pat the half chicken dry with paper towels. Rub the smoky salt mixture all over the chicken, including under the skin and inside the cavity. Brush the reserved 2 teaspoons of maple-mustard sauce over the chicken. Place the chicken on one side of a baking sheet. Roast on the middle rack for 10 minutes, until it just begins to brown.
4. After 10 minutes, carefully 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 the sheet to the middle rack and roast until carrots are browned and tender and chicken is nearly cooked through, 15-20 minutes more.
5. While the chicken and carrots roast, peel and dice potatoes into ½-inch pieces. Place them in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the potato cooking liquid, then drain and return potatoes to the pot. Add sour cream and garlic herb butter; mash until smooth and creamy, adding splashes of reserved liquid if 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 middle rack and roast until the chicken is charred and cooked through and carrots are tender, about 5 minutes more. To ensure doneness, insert a thermometer into the thickest part of the thigh and breast (avoiding bones); it should read 165°F. Let the chicken rest for at least 5 minutes.
7. To serve, spread the mashed potatoes on a large plate. Top with the roasted chicken, carrots and asparagus. Drizzle any remaining sauce from the baking sheet over the chicken.

Recipe Tips

FAQ

Can I use chicken breasts instead of half chicken?

Yes, you can substitute bone-in, skin-on chicken breasts. Adjust cooking time as needed; breasts may cook faster, so check for doneness earlier.

What can I use instead of smoky mustard?

If you don’t have smoky mustard, you can mix regular Dijon mustard with a pinch of smoked paprika to mimic the flavor.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and sour cream alternatives. The garlic herb butter can be replaced with a dairy-free version or simply use olive oil and garlic.