Maple-Rosemary Roasted Half Chicken
with Fingerling Potatoes, Carrots & Lemon Pepper Sauce
This sheet pan dinner brings Thanksgiving-inspired comfort to any weeknight. Juicy roasted half-chicken pairs with tender fingerling potatoes, carrots, and onions, all drizzled with a maple-Dijon-rosemary glaze. A creamy lemon pepper sauce adds a cozy, festive touch in just an hour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
12 ounce
Carrots
1 unit
Lemon
¼ ounce
Rosemary
2 clove
Garlic
12 ounce
Fingerling Potatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Half Chicken
1 unit
Tomato
1 teaspoon
Chili Flakes
2 tablespoon
Maple Syrup
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and middle positions; 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. Slice baguette crosswise into 8-10 rounds (16-20 rounds for 4 servings). Place box grater over a medium bowl; use large holes to grate tomato into a pulp. Mince or grate garlic.
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).
Spread baguette rounds out on a second baking sheet and drizzle with olive oil; season with salt and pepper. Toast on middle rack until golden, 5-10 minutes. Meanwhile, to 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 as much balsamic glaze as you like. (Serve immediately and eat as you cook! Or, prefer to serve the crostini with the main course? Toast now and assemble right before serving!)
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 from veggies (for 4 servings, add chicken to a third 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 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. (Assemble crostini now if you prefer them with the main course!) Serve family style with creamy lemon pepper sauce and any remaining lemon wedges on the side.
