Smoky Maple-Mustard Roasted Half Chicken

• 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.