Roast Chicken With Maple Butter and Rosemary Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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).
- 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
