Preheat the oven to 425° F and place a rack in the center of the oven.
Place the prepared vegetables and half of the garlic in the bottom of a 9x13 inch baking dish. Season with a sprinkle of salt and pepper.
1 lb Brussels Sprouts, 1 Butternut Squash, 1 Head of Garlic
Place the chicken breast side up on a cutting board and remove the giblets (if any) from the inside of the chicken. Using paper towels, thoroughly dry the outside of the chicken.
4 lb Whole Chicken
Place the halved lemon, quartered onion, and remaining garlic inside the cavity of the chicken. Place the chicken on top of the vegetables, breast side up.
1 Lemon, 1 Onion, 1 Head of Garlic
In a small bowl, combine the garlic powder, poultry seasoning, salt, black pepper, and cayenne pepper. Using about ½ of this mixture, liberally season the entire chicken. Including the top, bottom, legs, and wings.
2 teaspoon Garlic Powder, 1 teaspoon Poultry Seasoning, 1 teaspoon Salt, ½ teaspoon Black Pepper, ¼ teaspoon Cayenne Pepper
Add the butter and mustard to the remaining seasoning. Using a pastry brush spread this mixture over the chicken completely coating all visible surfaces.
4 tablespoon Butter
Bake the chicken and vegetables uncovered for 25-30 minutes or until the chicken has browned.
Remove from the oven and cover the chicken and vegetables with aluminum foil, return to the oven, and continue baking for an additional 30 minutes.
Note: Depending upon the size you cut your vegetables, they may be tender before the chicken has cooked through. If this is the case for you, simply transfer the chicken to a separate baking sheet and continue cooking. For this reason, I generally leave the veggies a bit on the large side.
While the chicken is baking prepare the glaze by combining all of te ingredients in a small bowl.
2 tablespoon Dijon Mustard, ⅓ cup Maple Syrup, 3 tablespoon Butter, 1 tablespoon Brown Sugar, ½ teaspoon Salt, ¼ teaspoon Cayenne Pepper, 1 tablespoon Dijon Mustard
After 30 minutes, remove the chicken from the oven and brush the glaze generously over the entire chicken. Insert a meat thermometer into the thickest part of the breast.
Return the chicken to the oven for 20 minutes or until a meat thermometer reaches 165° F.
Remove the chicken from the oven and brush another layer of the glaze over the chicken. If desired, you can simmer any remaining glaze over medium heat whisking frequently to thick it and serve as a sauce.
Gently smash the garlic cloves and stir them into the vegetables. Serve and enjoy!