Maple-Rosemary Roasted Half Chicken
with Fingerling Potatoes, Carrots & Lemon Pepper Sauce
- Milk
- Eggs
Roasted chicken, potatoes, and veggies—one of our ultimate comfort food combinations—comes together in just an hour with this simple sheet pan dinner. You'll pair a juicy half-chicken with tender fingerling potatoes, carrots, and onions, then drizzle with a maple-Dijon-rosemary glaze. A creamy lemon pepper sauce rounds out this instant winner.
Ingredients
1 unit
Onion
2 tablespoon
Maple Syrup
1 unit
Half Chicken
¼ ounce
Rosemary
12 ounce
Carrots
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Fingerling Potatoes
1 teaspoon
Garlic Powder
1 unit
Lemon
2 teaspoon
Dijon Mustard
2 tablespoon
Mayonnaise
(Contains: Eggs)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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 (you’ll use the rest later), salt, and pepper. Spread out in a single layer on one side of sheet (for 4, spread veggies out across entire sheet).
• Pat chicken* dry with paper towels and season generously all over with salt and pepper. (TIP: See a feather? Simply grip the end using a paper towel and pull!) Place chicken, skin side up, on opposite side of sheet from veggies (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). 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!
• 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. Taste and season with salt and plenty of pepper (and more lemon juice and zest if desired!). Refrigerate until ready to serve.
• Once chicken and veggies are done, let chicken rest for at least 5 minutes. • Strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings). Reserve remaining whole leaves for garnish. • 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 1⁄4 cup water for 4). Cook, whisking, until thickened, 2-3 minutes. TIP: Glaze should be glossy; if it seems greasy, add a splash of water and continue to cook over medium-high heat, whisking, until smooth and thickened. • Transfer chicken and veggies to a serving plate; drizzle with glaze and garnish with reserved rosemary leaves. Serve family style with creamy lemon pepper sauce and any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The maple-rosemary glaze is absolutely incredible and the star of this dish. Some found the chicken itself mild and suggest adding extra seasonings or herbs for deeper flavor.
- Ease of prep: Simple sheet pan cooking makes this surprisingly easy, though the chicken often needs 15-20 extra minutes beyond recipe time. Cutting and serving the half chicken can be tricky for beginners.
- Suggestions: Cook vegetables and chicken on separate racks to prevent burning, and brush chicken skin with oil for better crisping. The lemon pepper sauce feels unnecessary to many — the maple glaze alone is perfection.
- Portions: The half chicken provides limited meat for two people, with many wishing for a full chicken or additional protein.
Reviews from our home cooks
Omg- the caramelized onions were amazing! They were my favorite taste on the plate and I am a chicken lover. I'll add more onions next time I make this! The rosemary/maple roasted chicken is great, especially in the cold weather we're having. Very filling and satisfying. LOVE THE ROASTED VEGGIE TRIO!
Fantastic flavor! Not sure the white sauce is needed. I used the extra rosemary and put it over the veggies before baking. I removed all the chicken off the bone after cooking and drizzled the maple sauce over the veggies and chicken after roasting. Unbelievable! Definitely would order again.
This meal was really delicious! It taught me some techniques too. The chicken took about twice as long to cook as written, though. I also wasn't sure from the instructions if the glaze was supposed to go over the vegetables and the chicken, or just the chicken? I found one sheet was not enough room for everything so I had to use 2 baking sheets. I have had this happen with other recipes that say to split the veggies and meat on the same baking sheet.. the veggies take up the whole entire sheet.
This is one of the best meals I have ever received from Hello Fresh. The chicken was of very high quality and cooked perfectly. Lots of high quality carrots, potatoes and onions came with this meal. The maple syrup glaze was phenomenal. This is a great tasting meal and easy to prepare.
I bought this for my family's Christmas dinner and I was reluctant to spend the extra money since this was a specialty meal however once I tasted it I realized it was worth it. This was absolutely delicious. My family loved it. It was moist and seasoned perfectly. It was easy to make and the ingredients were fresh. My kitchen had an aroma coming out of it that was fantastic. I will keep this recipe card for future dinners. Thank you Hello Fresh for an amazing Christmas Dinner.
Amazing chicken with maple syrup, butter & lemon, so so good. And the roasted potatoes onion & carrots with garlic & Mayo/sour cream sauce just melted in our mouth. Bravo 👏🏻
I don't usually get chicken but this was SO good. The chicken skin was crisp, the chicken juicy & that maple rosemary glaze (I served on the side) was delicious. The veggies were caramelized & perfect but I didn't think a lemon sauce was necessary. If I did it again I wouldn't even make that
Love how simple this was, but I made a few adjustments. I made a lemon herb butter with lemon zest and rosemary to stuff under the skin, and then I roasted the chicken on top of the veggies so they could get all the drippings. We enjoyed both sauces but I thought just one would suffice, my plate was drenched.
Fantastic meal. The amount of vegetables was perfect and exactly what I'd hope to get. The chicken itself was perfectly good quality and the meal was quite simple to prepare overall
The chicken and vegetables with the glaze were absolutely delicious. The lemon pepper sauce was not delicious, and I had no idea what I was supposed to do with it. I tried it with the potatoes and with the chicken and it didn't work with either. It was unnecessary. Perhaps you could eliminate that sauce and lower the cost of the meal. While it was delicious, there was no extra ingredients in there that would warrant the huge hike in price. It's just chicken potatoes and carrots, nothing fancier than any of your other chicken, potato and carrot meals. Get rid of the superfluous sauce and lower the price and this meal would get 4 stars.
