Roast Chicken With Maple Butter and Rosemary Recipe

Introduction

This roast chicken with maple butter and rosemary offers a beautiful balance of savory herbs and sweet glaze. It’s an elegant yet simple dish perfect for a cozy dinner or special occasion. The maple syrup adds a subtle sweetness that complements the aromatic rosemary perfectly.

Ingredients

• 1 (3 ½-pound) whole chicken
• Kosher salt and black pepper
• 2 to 3 rosemary sprigs, plus 2 ½ teaspoons finely chopped rosemary
• 4 tablespoons unsalted butter
• 2 tablespoons maple syrup

Instructions

1. Step 1: Heat the oven to 375 degrees. Pat the chicken dry and season it generously with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet, and stuff the rosemary sprigs into the bird’s cavity.
2. Step 2: In a saucepan over medium-low heat, melt the butter. Add the chopped rosemary and maple syrup, cooking until the rosemary is fragrant and the mixture thickens slightly, about 1 to 2 minutes. Spoon all of this mixture evenly over the chicken, allowing some to collect at the bottom of the pan.
3. Step 3: Roast the chicken, basting with the pan juices every 15 to 20 minutes, until the skin is glossy and golden brown and an instant-read thermometer reads 165 degrees in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste once more if desired. Let the chicken rest for 10 minutes before carving.
4. Step 4: Whisk the remaining pan juices and serve them alongside the carved chicken.

Tips & Variations

• For extra crispy skin, pat the chicken completely dry and let it rest uncovered in the fridge for a few hours before roasting.
• Substitute fresh thyme or sage for rosemary to vary the herbal notes.
• If you prefer a spicier glaze, add a pinch of cayenne pepper to the maple butter mixture.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to keep the meat moist. Leftover pan juices can be saved and reheated as a sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use a fully thawed, fresh or frozen chicken that has been completely defrosted before cooking to ensure even roasting and safe cooking temperatures.

What can I serve with roast chicken and maple butter?

This dish pairs beautifully with roasted vegetables, mashed potatoes, or a simple green salad to balance the richness of the maple butter glaze.

Roast Chicken With Maple Butter and Rosemary Recipe

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4.8 from 123 reviews

This Roast Chicken with Maple Butter and Rosemary recipe features a juicy, flavorful whole chicken roasted to golden perfection. The combination of fresh rosemary and sweet maple butter creates a fragrant and glossy finish that elevates a classic roast chicken dish, perfect for a comforting family dinner or special occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 (3 ½-pound) whole chicken
• Kosher salt, to taste
• Black pepper, to taste
• 2 to 3 rosemary sprigs (whole for stuffing)
• 2 ½ teaspoons finely chopped rosemary

Maple Butter Sauce

• 4 tablespoons unsalted butter
• 2 tablespoons maple syrup

Instructions

1. Prepare the Chicken: Preheat the oven to 375°F (190°C). Pat the chicken dry thoroughly using paper towels. Season the chicken generously with kosher salt and black pepper, both inside the cavity and on the skin. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet. Stuff the whole rosemary sprigs into the chicken’s cavity for aromatic flavor infusion.
2. Make the Maple Butter Sauce: In a small saucepan over medium-low heat, melt the unsalted butter. Add the finely chopped rosemary and maple syrup to the butter. Cook the mixture gently, stirring occasionally, until the rosemary becomes fragrant and the sauce thickens slightly, about 1 to 2 minutes. Remove from heat.
3. Apply Sauce and Roast: Spoon the maple butter mixture evenly over the entire chicken, making sure to cover the skin well. Some sauce will collect in the bottom of the pan—this will be used for basting and serving. Place the skillet in the preheated oven.
4. Roast and Baste: Roast the chicken for approximately 55 to 60 minutes, basting every 15 to 20 minutes with the pan juices to keep the skin moist and glossy. The chicken is done when the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
5. Rest and Serve: Remove the chicken from the oven. Optionally, baste one final time with the pan juices. Let the chicken rest for 10 minutes to allow the juices to redistribute. Whisk the remaining pan juices before serving as a flavorful sauce alongside the carved chicken.

Notes

• Ensure the chicken is patted very dry before seasoning to help achieve a crispy skin.
• Use an ovenproof skillet, such as cast iron, to roast and baste easily without transferring the chicken.
• Use a meat thermometer to check doneness accurately and avoid overcooking.
• Resting the chicken is crucial for juicy meat and easier carving.
• Leftover maple butter sauce can be warmed and drizzled over roasted vegetables or mashed potatoes.

Keywords: roast chicken, maple butter chicken, rosemary chicken, oven-roasted chicken, easy dinner recipe