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

This sheet pan dinner brings all the cozy, festive flavors of a Thanksgiving feast to your weeknight table. Juicy roasted half chicken pairs perfectly with tender fingerling potatoes, sweet carrots and caramelized onions, all drizzled with a glossy maple-Dijon-rosemary glaze. A creamy lemon pepper sauce adds a bright, tangy finish that ties everything together.

Ready in just about an hour, this meal is as impressive as it is simple. The chicken roasts to golden perfection alongside the vegetables, while you whip up an easy crostini appetizer and a luscious sauce. Perfect for a special dinner or when you’re craving something warm and comforting.

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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

2 clove GarlicView 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

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry all produce. Trim, peel and cut carrots diagonally into 1-inch pieces. Halve fingerling potatoes. Halve, peel and cut onion into 1-inch wedges. Slice baguette crosswise into 8-10 rounds. Grate tomato on a box grater into a medium bowl to make a pulp. Mince or grate garlic.
2. Toss carrots, potatoes and onion on a baking sheet with a drizzle of cooking oil, half the garlic powder, salt and pepper. Spread in a single layer on one side of the sheet. Place baguette rounds on a second baking sheet, drizzle with olive oil and season with salt and pepper. Toast on middle rack until golden, 5-10 minutes.
3. To the bowl with grated tomato, add minced garlic, a pinch of chili flakes, salt and pepper; stir to combine. Once crostini are done, top with tomato mixture, a drizzle of olive oil and balsamic glaze. Serve immediately or set aside to serve with the main course.
4. Pat chicken dry with paper towels and season all over with salt and pepper. Place chicken skin side up on the opposite side of the sheet from the vegetables. Roast on top rack until chicken is browned and cooked through and vegetables are tender, 35-45 minutes. For even cooking, rotate sheet halfway through. Chicken is done when internal temperature reaches 165°F in the thickest part of thigh and breast.
5. While chicken roasts, zest and quarter the lemon. In a small bowl, combine mayonnaise, sour cream, remaining garlic powder, a squeeze of lemon juice and lemon zest to taste. Season with salt and pepper. Refrigerate until ready to serve.
6. Let chicken rest for at least 5 minutes. Strip rosemary leaves from stems; finely chop to get 1 teaspoon. In a small pan over medium-high heat, combine maple syrup, Dijon mustard, chopped rosemary, 3 tablespoons butter, 2 tablespoons water, salt and pepper. Cook, whisking, until thickened, 2-3 minutes.
7. Transfer chicken and vegetables to a serving platter. Drizzle with glaze and garnish with reserved rosemary leaves. Serve family style with creamy lemon pepper sauce and lemon wedges on the side.

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 the lemon pepper sauce ahead of time?

Absolutely! The sauce can be made up to 2 days in advance and stored in the refrigerator.

What can I substitute for fingerling potatoes?

Any small waxy potato, like baby Yukon Gold or red potatoes, works well. Cut them into similar sizes.