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

Transform your kitchen into a cozy autumn bistro with this stunning roasted half chicken. The glossy maple-mustard glaze caramelizes into a sweet and tangy finish, while smoky paprika carrots roast until perfectly charred. Creamy garlic herb mashed potatoes round out the meal, creating a harmonious blend of flavors that will impress any dinner guest.

This recipe brings together simple ingredients for a gourmet twist on comfort food. Everything cooks together (mostly!) for a seamless dinner that tastes like you spent hours in the kitchen. Perfect for a special weeknight meal or a festive fall gathering.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 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

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 (middle and top positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch pieces.
2. In a small bowl, combine smoked paprika, garlic powder and 1 tablespoon kosher salt (2 tablespoons for 4 servings). Place 2 tablespoons plain butter (4 tablespoons for 4) in a medium bowl. Cover with plastic wrap and microwave until butter has melted, 30-60 seconds. Add maple syrup, mustard and a pinch of salt; stir to combine. Reserve 2 teaspoons maple-mustard sauce (4 teaspoons for 4) in a separate small bowl (you’ll use it in the next step).
3. Pat chicken dry with paper towels. Rub smoky salt all over chicken (make sure to season underneath the skin and in the cavity too!). Brush reserved maple-mustard sauce all over chicken; place on one side of a baking sheet (for 4 servings, spread out across entire sheet). Roast on middle rack until chicken is just beginning to brown, 10 minutes (you’ll add more to the sheet then).
4. Meanwhile, once chicken has roasted 10 minutes, carefully toss carrots on empty side of same sheet with a drizzle of oil, thyme, salt and pepper. (For 4 servings, leave chicken roasting; add carrots to a second sheet and roast on top rack.) Return to middle rack and roast until carrots are browned and tender and chicken is nearly cooked through, 15-20 minutes more (you’ll finish the chicken in Step 6).
5. While chicken and carrots roast, peel and dice potatoes into ½-inch pieces. Place potatoes in a medium pot (large pot for 4 servings) with enough salted water to cover 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 with a potato masher or fork until smooth and creamy, adding splashes of reserved potato cooking liquid if necessary. Season with salt and pepper. Keep covered off heat until ready to serve.
6. When chicken is almost done, remove sheet from oven (for 4 servings, if carrots are done, remove from oven) and carefully pour remaining maple-mustard sauce over chicken. Return to middle rack and roast until chicken is charred and cooked through and carrots are tender, 5 minutes more. TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink-this is OK! Remove from oven; let chicken rest at least 5 minutes.
7. Transfer mashed potatoes to a large plate; top with chicken and carrots. Pour any remaining sauce from baking sheet over chicken and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of half chicken?

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

Can I make this recipe dairy-free?

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