Description
Maple Butter Roast Chicken is a succulent whole chicken roasted to perfection, coated with a rich and sweet maple butter glaze, and complemented by a medley of roasted baby potatoes, cherry tomatoes, broccoli, cauliflower, and aromatic fresh herbs. This comforting and flavorful dish offers a perfect balance of savory and subtle sweetness, ideal for a hearty family dinner or special occasion.
Ingredients
Scale
Chicken and Maple Butter Mixture
- 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 prepare for roasting the chicken.
- Prepare Chicken: Remove giblets from the chicken cavity and thoroughly pat the chicken dry with paper towels to ensure crispy skin.
- Place Chicken on Rack: Position the chicken breast-side up on a rack set over a jelly roll pan or inside a roasting pan; set aside.
- Make Maple Butter: In a mixing bowl, combine softened butter, maple syrup, minced garlic, chopped oregano, chopped thyme, salt, and pepper to create a flavorful butter glaze.
- Loosen Chicken Skin: Carefully loosen the skin on the chicken breasts and thighs using your fingers or the handle of a wooden spoon, creating pockets for the butter.
- Apply Butter Under Skin: Rub half of the maple butter mixture under the skin around the breasts and thighs for deep flavor infusion.
- Apply Butter on Skin: Spread the remaining butter mixture evenly over the outside skin of the chicken for a glossy finish and added taste.
- Season and Stuff Cavity: Sprinkle additional salt and cracked black pepper inside the cavity, then fill it with lemon wedges, thyme sprigs, and oregano sprigs to aromatize the chicken from within.
- Tie and Tuck: Use kitchen twine to tie the legs together and tuck the wings under the body to ensure even cooking.
- Roast Chicken Initially: Roast the chicken uncovered at 450˚F for 10 minutes to start browning the skin.
- Prepare Vegetables: While the chicken roasts, combine cherry tomatoes, quartered baby potatoes, yellow onion wedges, broccoli, and cauliflower florets in a mixing bowl; drizzle with olive oil and season with salt and pepper, tossing well to coat.
- Add Vegetables and Lower Temperature: Remove the chicken from the oven and place the vegetables around it in the pan. Lower the oven temperature to 350˚F.
- Continue Roasting: Roast for an additional 1 hour and 10 minutes, or until the chicken’s internal temperature reaches 165˚F. Stir the vegetables halfway through cooking for even roasting.
- Rest Chicken: Remove the chicken from the oven and let it rest for 10 to 12 minutes to allow juices to redistribute.
- Serve: Carve the chicken and serve with the roasted vegetables.
Notes
- This roast chicken boasts a rich, sweet, buttery glaze that beautifully complements the savory roasted vegetables and fresh herbs.
- Resting the chicken after roasting is essential to keep it juicy and tender.
- Using an instant-read thermometer ensures perfectly cooked chicken and food safety.
- The combination of baby potatoes, broccoli, cauliflower, and cherry tomatoes adds color, texture, and balanced flavors.
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
