Maple-Rosemary Roasted Half Chicken

Name: Maple-Rosemary Roasted Half Chicken with Fingerling Potatoes, Carrots & Lemon Pepper Sauce
Total time: 1 h
Yield: 2
Cuisine: North America
Ingredients: 1 unit Onion; 2 tablespoon Maple Syrup; 1 unit Half Chicken; ¼ ounce Rosemary; 12 ounce Carrots; 1.5 tablespoon Sour Cream; 12 ounce Fingerling Potatoes; 1 teaspoon Garlic Powder; 1 unit Lemon; 2 teaspoon Dijon Mustard; 2 tablespoon Mayonnaise; Salt; Pepper; Cooking Oil; Butter

with Fingerling Potatoes, Carrots & Lemon Pepper Sauce

Recipe Development TeamUpdated on September 16, 2025

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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.

Allergens:

Milk

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time1 hour

Prep Time10 minutes

DifficultyHard

Ingredients

serving amount

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

/ per serving

Calories1370 kcal

Fat93 g

Saturated Fat33 g

Carbohydrate68 g

Sugar26 g

Dietary Fiber10 g

Protein65 g

Cholesterol280 mg

Sodium590 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Paper Towel

•Small Bowl

•Zester

•Small Pan

•Whisk

Instructions

PDF

• 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 all over with salt and pepper. (TIP: See a feather? Simply grip the end with a paper towel and pull!) 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). TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones).

• 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. • 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.

Poultry is fully cooked when internal temperature reaches 165°.*