Add potatoes and carrots to the chicken. Quarter 5-6 potatoes lengthwise and cut 5-6 peeled carrots in half. Season potatoes and carrots generously with salt and pepper.
Mix 1/4 cup softened butter, 1 teaspoon McCormick Smokehouse Maple seasoning, 1 teaspoon dijon, 1 teaspoon chopped fresh rosemary in a large bowl.
Add potatoes and carrots and toss to coat.
Add potatoes and carrots to baking dish and roast with chicken.