Roast Chicken With Maple Butter and Rosemary Recipe
Introduction
This roast chicken with maple butter and rosemary is a perfect blend of savory herbs and sweet glaze. Juicy and tender inside with a beautifully golden, fragrant crust, it’s an impressive yet simple dish for any occasion.
Ingredients
- 1 (3 1/2-pound) whole chicken
- Kosher salt and black pepper
- 2 to 3 rosemary sprigs, plus 2 1/2 teaspoons finely chopped rosemary
- 4 tablespoons unsalted butter
- 2 tablespoons maple syrup
Instructions
- Step 1: Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet. Stuff the rosemary sprigs into the cavity of the bird.
- Step 2: In a saucepan, melt the butter over medium-low heat. 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 over the chicken evenly, allowing some to collect at the bottom of the pan.
- Step 3: Roast the chicken, basting with pan juices every 15 to 20 minutes, until it is glossy, golden brown, and reaches 165 degrees on an instant-read thermometer inserted into 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.
- Step 4: Whisk the remaining pan juices and serve alongside the carved chicken for an extra burst of flavor.
Tips & Variations
- For extra crisp skin, pat the chicken dry thoroughly before seasoning and roasting.
- Substitute fresh thyme or sage for rosemary to change the herbal profile.
- Add a few smashed garlic cloves inside the cavity for an aromatic boost.
- If you don’t have a cast-iron skillet, a roasting pan or oven-safe dish will also work.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 325 degrees until heated through to maintain moisture and flavor. The pan juices can be kept separately and reheated to drizzle over the chicken.
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 chicken to ensure even cooking and proper seasoning. Thaw frozen chicken in the refrigerator overnight before roasting.
What if I don’t have maple syrup?
You can substitute honey or brown sugar to achieve a similar sweetness, though maple syrup adds a unique depth of flavor that complements the rosemary beautifully.
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Roast Chicken With Maple Butter and Rosemary Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
This roast chicken recipe features a succulent whole chicken infused with fragrant rosemary and a luscious maple butter glaze. The chicken is oven-roasted to a golden-brown perfection, basting periodically to keep it moist, resulting in a flavorful dish perfect for a comforting family meal.
Ingredients
Chicken
- 1 (3 1/2-pound) whole chicken
- Kosher salt and black pepper, to taste
- 2 to 3 rosemary sprigs (for stuffing the cavity)
Maple Butter Glaze
- 4 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 2 1/2 teaspoons finely chopped rosemary
Instructions
- Prepare the chicken: Heat the oven to 375 degrees F. Pat the chicken dry thoroughly and season generously with kosher salt and black pepper, both inside the cavity and on the skin. Stuff the 2 to 3 rosemary sprigs into the chicken’s cavity. Place the chicken breast-side up in a 10-inch cast-iron or other ovenproof skillet.
- Make the maple rosemary butter: 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, stirring occasionally, until the rosemary is fragrant and the mixture thickens slightly, about 1 to 2 minutes.
- Glaze the chicken: Spoon all of the maple rosemary butter mixture evenly over the chicken, making sure the entire surface is coated. It’s okay if some of the glaze pools at the bottom of the pan.
- Roast the chicken: Place the skillet in the preheated oven and roast the chicken. Every 15 to 20 minutes, baste the chicken with the pan juices to keep it moist and glossy. Continue roasting until the chicken skin is golden brown and a thermometer inserted into the thickest part of the thigh reads 165 degrees F, approximately 55 to 60 minutes.
- Rest and serve: Remove the chicken from the oven and baste once more if desired. Allow the chicken to rest for 10 minutes before carving to let the juices redistribute. Whisk the remaining pan juices and serve alongside the carved chicken.
Notes
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F internal temperature.
- Basting helps keep the chicken skin moist and flavorful while roasting.
- Letting the chicken rest after roasting ensures juicier meat when carved.
- Feel free to adjust rosemary amount based on your preference for herb flavor.
- If you don’t have a cast-iron skillet, use any ovenproof roasting pan or baking dish.
- Prep Time: 10 minutes
- Cook Time: 55 to 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: roast chicken, maple butter chicken, rosemary chicken, easy roast chicken, maple syrup chicken, oven roasted chicken
