Smoky Maple-Mustard Roasted Half Chicken
with Garlic Herb Mashed Potatoes & Thyme-Roasted Carrots
- Milk
Roasted chicken, potatoes, and veggies are the ultimate comfort food combo. You'll rub a half chicken with smoky paprika salt, then brush with maple-mustard-butter sauce. Roast until crispy and juicy, then serve the chicken with roasted thyme carrots over garlic herb butter mashed potatoes and drizzle with those savory pan juices.
Ingredients
12 ounce
Carrots
2 tablespoon
Maple Syrup
1 teaspoon
Smoked Paprika
1 teaspoon
Garlic Powder
3 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Half Chicken
2 ounce
Smoky Mustard
16 ounce
Potatoes
1 teaspoon
Dried Thyme
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch pieces.
• In a small bowl, combine smoked paprika, garlic powder, and 1 TBSP salt (2 TBSP for 4 servings). • Place 2 TBSP plain butter(4 TBSP 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 tsp maple-mustard sauce (4 tsp for 4) in a separate small bowl (you’ll use it in the next step).
• 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).
• Once chicken has roasted 10 minutes, carefully toss carrots on opposite side of 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).
• While chicken and carrots roast, peel and dice potatoes into 1⁄2-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 1⁄2 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.
• 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.
• Transfer mashed potatoes to a large plate; top with chicken and carrots. Pour any remaining sauce from baking sheet over chicken. Serve family style.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the smoky maple-mustard sauce, calling it delicious and flavorful. Some found it too salty; consider reducing salt in the rub 🍗.
- Ease of prep: Several noted the chicken took longer to cook than instructed. Some found cutting and portioning the half chicken challenging.
- Suggestions: Consider offering pre-cut chicken for easier sharing. Try cooking the carrots separately to prevent them from getting soggy.
- Portions: Some felt the half chicken wasn't enough for two people, especially given the bones. Others found it perfect for two.
- Leftovers: A few mentioned it doesn't reheat well, except for the carrots which hold up nicely when reheated.
Reviews from our home cooks
Wonderful flavors, the carrots and mashed potatoes were the perfect side dishes. I would recommend cooking the chicken in a covered baking dish to make the chicken more tender and to seal in the juices and flavors. Remove the cover and broil until desired level of crispy brown.
Delicious! Chicken was very tender and juicy, and the sauce was so yummy. Never cooked a half chicken before, but it turned out great! We just cut it in half to make sharing easier.
The flavor of the chicken - rub and sauce - was amazing!!! Best chicken I've ever had!! This will definitely be a go to option for us!!
My husband just loved this on and the maple mustard sauce, however I thought it would have been 2 quarter chickens since the piece was small. I had to add a couple extra legs so there was enough protein for both of us.
This was delicious, but way too salty, and too much thyme on the carrots. Next time, no salt underneath the chicken skin, and a very light sprinkle of thyme.
Love, love the smoky mustard. This was plenty of food for the two of us (hubs prefers dark meat, I like white meat). Hubs had to finish my meal. Will order this again.
Delicious.... Only critique is that this took WAAY longer than it stated it would. The chicken did not bake in the amount of time it said. I had to add time and it took forever!
The rub and the glaze for the chicken was extremely good! And I love roasted carrots. To me they almost taste like candy. Not quite but close!
Instructions made it seem like I was supposed to put in all of the ingredient during a step, and then a few steps later, it would say to use that ingredient that I already used and had nothing left for. I also wish it was easier to portion out the chicken since it was for a serving of 4, but only had 2 chicken halves. I wish the halves were precut so I could easily portion out. Very good flavors though. This meal was very unique.
The chicken takes alot longer to roast than what the recipe calls for. We've had two meals with half chickens and both meals they took about 15 mins longer. Its fine for us now, we know how long to put it in.
