Smoky Maple-Mustard Roasted Half Chicken
with Garlic Herb Mashed Potatoes & Roasted Broccoli
- Milk
A half chicken is rubbed with smoky paprika salt, brushed with a maple-mustard glaze, and roasted until charred and caramelized. Thyme-roasted broccoli and carrots share the sheet pan, soaking up the savory-sweet drippings. Everything is served over creamy garlic herb mashed potatoes, finished with a final pour of the glossy glaze for a satisfying, well-rounded dinner.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
ounce
Carrot
8 ounce
Broccoli
2 ounce
Smoky Mustard
1 teaspoon
Dried Thyme
1 teaspoon
Smoked Paprika
1 unit
Half Chicken
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 tablespoon
Maple Syrup
1 teaspoon
Garlic Powder
6 unit
Potatoes
Not included in your delivery
12 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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 ½-inch pieces.
Cut broccoli into bite-size florets.
In a small bowl, combine smoked paprika, garlic powder, and 1 TBSP kosher 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).
Meanwhile, once chicken has roasted 10 minutes, carefully toss carrots and broccoli on empty side of same sheet with a drizzle of oil, thyme, salt, and pepper. (For 4 servings, leave chicken roasting; add carrots and broccoli to a second sheet and roast on top rack.)
Return to middle rack and roast until carrots and broccoli 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 ½-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 ½ 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 and broccoli 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 and broccoli 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, carrots, and broccoli. Pour any remaining sauce from baking sheet over chicken and serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: The smoky maple-mustard glaze was a hit, creating a delicious and flavorful chicken dish that many enjoyed.
- Ease of prep: Some found the half chicken challenging to cook evenly and eat; consider separating dark and white meat for better results.
- Suggestions: Reduce salt in the rub to 1 tsp for a more balanced flavor. Try adding extra maple syrup to the carrots for sweetness.
- Portions: Several noted the half chicken provided less meat than expected, mostly bones; chicken breasts might be preferred.
- Cooking time: A few found the chicken needed longer to cook through; consider adjusting oven temperature or time as needed.
