Maple-Rosemary Roasted Half Chicken
with Fingerling Potatoes, Carrots & Lemon Pepper Sauce
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
• 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, salt, and pepper. Spread out in a single layer, leaving enough room for chicken (for 4, spread veggies out across entire sheet).
• Pat chicken* dry with paper towels and season generously all over with salt and pepper. (TIP: See a feather? Simply grip the end using a paper towel and pull!) Place chicken, skin side up, on opposite side of sheet from veggies (for 4 servings, add chicken to a second sheet). • Roast 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). Once chicken is cooked, the bones may still appear pink— this is OK!
• Zest and quarter lemon. • While chicken and veggies roast, in a small bowl, combine mayonnaise, sour cream, remaining garlic powder, a squeeze of lemon, 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 five 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. TIP: Sauce should be glossy; if it looks greasy, add a splash of water and continue to cook over medium high heat, whisking, until smooth and thickened. • 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 remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
