Maple Rosemary Roasted Half Chicken with Fingerling Potatoes and Lemon Pepper Sauce

This sheet pan dinner brings holiday-style comfort to any weeknight. A juicy half chicken roasts alongside tender fingerling potatoes, carrots and onions, all finished with a sweet and savory maple-Dijon-rosemary glaze. The creamy lemon pepper sauce adds a bright, tangy finish that ties everything together.

Ready in about an hour, this dish is perfect for a special dinner without the fuss. The glaze caramelizes beautifully on the chicken, while the vegetables soak up all the flavors. Serve family style for a meal that feels festive and satisfying.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Half ChickenView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into 1-inch-thick pieces. Halve potatoes. Halve, peel and cut onion into 1-inch wedges. Toss carrots, potatoes and onion on a baking sheet with a drizzle of oil, half the garlic powder, salt and pepper. Spread out in a single layer on one side of sheet (for 4, spread veggies across entire sheet).
2. Pat chicken dry with paper towels and season all over with salt and pepper. Place chicken, skin side up, on opposite side of sheet (for 4 servings, add chicken to a second sheet). Roast on top rack until chicken is browned and cooked through and veggies are tender, 35-45 minutes (for 4, roast chicken on top rack and veggies on middle rack, swapping positions halfway through). To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast, avoiding bones.
3. While chicken and veggies roast, zest and quarter lemon. In a small bowl, combine mayonnaise, sour cream, remaining garlic powder, a squeeze of lemon juice and as much lemon zest as you like. Season with salt and pepper. Refrigerate until ready to serve. Strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings). Reserve remaining whole leaves for garnish.
4. Once chicken and veggies are done, let chicken rest for at least 5 minutes. In a small pan over medium-high heat, combine maple syrup, mustard, chopped rosemary, 3 tbsp butter, 2 tbsp water, salt and pepper (6 tbsp butter and ¼ cup water for 4). Cook, whisking, until thickened, 2-3 minutes. Transfer chicken and veggies to a serving plate; drizzle with glaze and garnish with reserved rosemary leaves. Serve with creamy lemon pepper sauce and any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of a half chicken?

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

How do I store leftovers?

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

Can I make this dish dairy-free?

Substitute butter with a dairy-free alternative and use dairy-free sour cream and mayonnaise.