Description
This Maple Butter Roast Chicken recipe brings together a succulent whole chicken glazed in a rich maple butter sauce, infused with fresh herbs and garlic. Roasted to perfection alongside a medley of vibrant winter vegetables and tangy cherry tomatoes, this dish offers a harmonious blend of sweet, savory, and herbal flavors that make for a comforting and elegant meal.
Ingredients
Scale
Chicken and Glaze
- 1 whole broiler-fryer chicken (3 to 3.5 pounds)
- 6 tablespoons unsalted butter (softened)
- ¼ cup maple syrup
- 3 cloves garlic (minced)
- ½ tablespoon fresh oregano leaves (chopped)
- ½ tablespoon fresh thyme leaves (chopped)
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 small lemon (cut into 4 wedges)
- 4 fresh thyme sprigs
- 4 fresh oregano sprigs
Vegetables
- 2 cups cherry tomatoes
- 1 pound baby potatoes (quartered)
- 1 large yellow onion (cut into 8 wedges)
- ½ pound broccoli florets
- ½ pound cauliflower florets
- 2 tablespoons olive oil
- Salt and fresh ground pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 450˚F to ensure it’s hot and ready for roasting the chicken perfectly.
- Prepare Chicken: Remove the giblets from inside the cavity of the chicken, then thoroughly pat the chicken dry with paper towels to help the skin crisp up during roasting.
- Set Up Chicken: Place the chicken breast-side up on a rack set inside a jelly roll pan or roasting pan to allow even heat circulation and catch juices for basting.
- Make Maple Butter Mixture: In a mixing bowl, combine softened butter, maple syrup, minced garlic, chopped oregano, chopped thyme, salt, and ground black pepper to create a fragrant and flavorful glaze.
- Apply Butter Under Skin: Carefully loosen the skin on the chicken breasts and thighs using your fingers or the handle of a wooden spoon, then rub half of the maple butter mixture under the skin, spreading it evenly over the meat.
- Apply Butter Over Skin: Rub the remaining half of the butter mixture evenly over the surface of the chicken skin to enhance flavor and promote browning.
- Season Cavity: Sprinkle a bit of salt and cracked black pepper inside the chicken cavity, then fill it with lemon wedges, thyme sprigs, and oregano sprigs for aromatic infusion.
- Truss Chicken: Use kitchen twine to tie the legs together and tuck the wings underneath the body to promote even cooking and a tidy presentation.
- Start Roasting: Roast the chicken uncovered at 450˚F for 10 minutes to begin crisping the skin.
- Prepare Vegetables: While the chicken roasts, combine cherry tomatoes, baby potatoes, yellow onion wedges, broccoli florets, and cauliflower florets in a bowl. Drizzle with olive oil, season with salt and pepper, then toss to coat evenly.
- Add Vegetables and Lower Heat: Remove the chicken from the oven, scatter the prepared vegetables around it in the roasting pan, then lower oven temperature to 350˚F to continue cooking gently.
- Continue Roasting: Roast the chicken and vegetables for 1 hour and 10 minutes, or until the chicken’s internal temperature reaches 165˚F. Stir the vegetables halfway through to ensure even roasting and caramelization.
- Rest Chicken: Remove the chicken from the oven and let it rest for 10 to 12 minutes, allowing the juices to redistribute for moist, tender meat.
- Serve: Carve the chicken and serve it alongside the roasted vegetables for a hearty, flavorful meal.
Notes
- This roast chicken features a sweet and buttery maple glaze that infuses the meat with rich flavor and a beautifully caramelized crust.
- The fresh herbs and lemon inside the cavity impart aromatic freshness throughout the roasting process.
- Roasting vegetables alongside the chicken results in a one-pan meal with perfectly cooked, flavorful sides.
- Using a meat thermometer ensures perfectly cooked chicken, safe to eat with juicy tenderness.
- Letting the chicken rest after roasting is crucial to maintain moistness and ease of carving.
Nutrition
- Serving Size: 1 serving
- Calories: 501 kcal
- Sugar: 8 g
- Sodium: 519 mg
- Fat: 33 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 112 mg
