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).

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 (for 4 servings, add chicken to a second 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.

Strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings). Reserve remaining whole leaves for garnish.

Once chicken and veggies are done, let chicken rest for at least 5 minutes.

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. Serve family style with creamy lemon pepper sauce and any remaining lemon wedges on the side.