Maple Butter Roast Chicken
This whole roast chicken recipe is cooked to perfection, coated in a rich, sweet, buttery glaze, and surrounded by flavorful winter vegetables and tangy tomatoes. Every bite is packed with comforting, delicious flavors.
Servings: 6
Ingredients
For the Chicken:
- 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
For the 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 to 450˚F.
- Remove giblets from inside the cavity of the chicken. Thoroughly pat dry chicken with paper towels.
- Place the chicken breast-side UP on a rack set over a jelly roll pan or inside a roasting pan. Set aside.
- In a mixing bowl combine softened butter, maple syrup, garlic, oregano, thyme, salt, and pepper.
- Using your fingers, or the handle of a wooden spoon, carefully loosen the skin on the chicken breasts and thighs.
- Rub HALF of the butter mixture under the skin, spreading it all around and to the thighs.
- Rub the rest of the butter mixture on top of the skin.
- Add a bit of salt and cracked black pepper inside the cavity; fill the cavity with lemon wedges, 4 thyme sprigs, and 4 oregano sprigs.
- Using kitchen twine, tie the legs together.
- Tuck the wings under the body of the chicken.
- Roast the chicken, uncovered, for 10 minutes.
- In the meantime, combine all the veggies in a mixing bowl and add olive oil, salt, and pepper; toss to coat.
- Remove chicken from oven and add the vegetables to the pan.
- Lower oven temperature to 350˚F.
- Continue to roast the chicken for 1 hour and 10 minutes, or until internal temperature of the chicken reaches 165˚F. Use an Instant Read Thermometer to check for doneness. Start checking at the 55-minute mark.Stir veggies halfway through cooking.
- Remove chicken from oven and let rest 10 to 12 minutes before cutting.
- Cut and serve.
Nutrition
Calories: 501kcal | Carbohydrates: 29g | Protein: 25g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 519mg | Potassium: 932mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1008IU | Vitamin C: 93mg | Calcium: 71mg | Iron: 3mg
