Maple Rosemary Roast Chicken
Maple-Rosemary Roast Chicken is a perfect blend of sweet and savory. Chicken roasted in the oven with a rich maple sauce infused with fresh rosemary, basted every few minutes to keep the chicken moist and delicious. Perfect for a cozy family dinner or special occasion, this recipe is easy to prepare yet elegant enough to impress.
Ingredients
- 1 4lb whole chicken
- ½ tsp salt plus more to taste
- Ground black pepper to taste
- 1 shallot quartered
- 2-3 garlic cloves halved
- 3 tbsp unsalted butter
- 2 tbsp finely chopped fresh rosemary plus 4 sprigs
- ½ cup pure maple syrup
- 1 tsp Dijon mustard
- 2 tbsp reduced-sodium soy sauce
Instructions
- Preheat the oven to 375F. Pat the chicken dry and season well with salt and pepper inside and outside.
- Place the chicken breast side-up in a 10-inch cast iron skillet or an ovenproof skillet and stuff the 4 sprigs into the chicken. Evenly distribute the shallots and garlic on the bottom of the cast iron.
- In a small saucepan, melt the butter over medium-low heat. Add in the chopped rosemary and maple syrup and cook until the rosemary is fragrant and the mixture has thickened slightly, 2-3 minutes. Whisk in the Dijon mustard, soy sauce, and 1/2 tsp salt. Remove from the heat.
- Spoon the maple sauce over the chicken. Some will end up on the bottom of the pan, and that’s fine.
- Roast the chicken, basting every 15-20 minutes with the pan juices, until it is glossy and reaches 165F from the thickest part of the breast and thigh, about 60-75 minutes.
- Remove from the oven and baste one additional time. Allow to rest on a cutting board for 10-15 minutes before carving. Whisk the remaining juices and pour them into a gravy boat to pass at the table.
Notes
Storage: Allow to cool completely, then break the chicken down. Store with gravy in an airtight container for up to 4 days.
How to make the juiciest chicken: Wondering how to keep the bird from drying out? It's super easy to avoid!
- Use a meat thermometer to check the thickest part of the chicken. Once it reaches 165F, it's done. This avoids any chance of it drying out and makes sure the chicken is safe for consumption.
- Basting regularly helps prevent it from drying out. Basting every 15-20 minutes is the perfect time and gives the chicken a shiny, caramelized finish.
- Resting the chicken before carving prevents it from drying out. If you don't let it rest, the juices will flow out and cause the chicken to dry. You want to retain the juices in the chicken for at least 10-15 minutes.
- You can use bone-in, skin-on chicken thighs or breasts instead of a whole chicken. Drumsticks are a good option as well, or a mixture of all 3. If you choose to roast parts instead of a whole chicken, you'll want a total of 6 lbs. Keep in mind that the roasting time will decrease, so keep an eye on the chicken as you baste it so it doesn't burn.
- Mix in spices like crushed red pepper flakes or cayenne pepper for a spicy maple-rosemary chicken.
- Swap rosemary for thyme if you aren't a fan of rosemary.
- Add balsamic vinegar to the sauce instead of soy sauce for a tangy note.
- Stuff the chicken with different things along with the rosemary, such as apples, apricots, or smashed garlic cloves.