Maple Butter Roasted Chicken
A sweet, caramelized twist on a classic roast chicken.
Ingredients
- 3 1/2 - 5 pound whole chicken
- 6 tablespoons of butter
- 3 tablespoons of pure maple syrup
- salt and black pepper
- fresh rosemary, thyme or oregano (optional)
- yellow onion, peeled, quartered (optional)
- whole garlic bulb, top removed (optional)
- lemon wedges (optional)
Instructions
- Let the chicken sit at room temperature for 30 minutes
- Preheat your oven to 375 degrees
- Place some quartered onions, garlic bulbs and lemon wedges in a deep braising dish or cast iron skillet and set aside for now
- Rinse your chicken under cool water and remove the neck and giblets from the inner cavity
- Pat the chicken dry with paper towels and tie the legs together with kitchen twine
- Place the chicken over the onions, garlic and lemons, season generously with salt and black pepper and add fresh herbs around the chicken
- Place the chicken on the center rack of a 375 degree oven uncovered
- Place 6 tablespoons of butter and 3 tablespoons of maple syrup into a small saucepan over medium heat and simmer until the butter is melted then transfer off of the heatÂ
- Brush the maple butter mixture over the chicken every 15 minutes or so while it bakes for 75-100 minutes or until the chicken reaches an internal temperature of 165 degrees and is deeply golden brownÂ
- If the chicken is becoming too dark, lightly cover with foil to prevent burning
- Transfer the chicken carefully onto a cutting board, cover lightly with foil (to heat trap the heat) and allow the chicken to rest for 15 minutes before slicing