This Maple Butter & Rosemary Roasted Chicken is a perfect combination of savoury and sweet, infused with the richness of maple butter and the earthy flavour of rosemary.
The butter melts into the skin, making it crisp while keeping the meat juicy and full of flavour. Serve this impressive dish for a family meal or special gathering-it is an effortless way to elevate your roast chicken.
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Ingredients
- Whole chicken
- Kosher salt
- Black pepper
- Granulated garlic
- Ground ginger
- Ground allspice
Maple Butter
- Unsalted butter
- Maple syrup
- Rosemary
Instructions
Preheat the oven to 375°F.
Spatchcock the Chicken
Place the chicken breast-side down on a cutting board. Using kitchen shears, remove the backbone by cutting along both sides. Flip the chicken over and press down on the breastbone to flatten it. Place the chicken on a sheet pan with a rack.
Season the Chicken
Pat the chicken dry with paper towels. In a small bowl, mix the salt, pepper, granulated garlic, ground ginger, and allspice. Rub this seasoning blend all over the chicken.
Prepare the Maple Butter
In a small saucepan over medium-low heat add the butter, chopped rosemary and maple syrup. Bring to a slow boil for about 2-3 minutes.
Apply the Maple Butter over the Chicken
Drizzle the maple butter over the chicken, then gently rub the maple butter mixture over the entire bird.
Roast the Chicken
Roast for 20 minutes, then turn up the temperature to 400°F. Continue to cook for another 25-30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh. Baste the chicken with the pan juices every 15-20 minutes throughout the cook.
Rest and Serve
Once done, let the chicken rest for 10 minutes before carving. Serve with Roasted Delicata Squash and Cauliflower or with your favourite sides.
Watch how this recipe was made here.
Equipment Used
Cooked in in the Hestan Duel fuel oven using my Hestan Culinary OvenBond Tri-ply Sheet Pans. Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Maple Butter & Rosemary Roasted Chicken recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
📖 Recipe
Maple Butter & Rosemary Roasted Chicken
Ingredients
- 1 3 ½ – 4 pound whole chicken
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon granulated garlic
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
Maple Butter
- 4 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 1 tablespoon chopped rosemary
Instructions
- Preheat the oven to 375°F.
- Spatchcock the Chicken: Place the chicken breast-side down on a cutting board. Using kitchen shears, remove the backbone by cutting along both sides. Flip the chicken over and press down on the breastbone to flatten it. Place the chicken on a sheet pan with a rack.
- Season the Chicken: Pat the chicken dry with paper towels. In a small bowl, mix the salt, pepper, granulated garlic, ground ginger, and allspice. Rub this seasoning blend all over the chicken.
- Prepare the Maple Butter: In a small saucepan over medium-low heat add the butter, chopped rosemary and maple syrup. Bring to a slow boil for about 2-3 minutes.
- Apply the Maple butter on the Chicken: Drizzle the maple butter over the chicken, then gently rub the maple butter mixture over the entire bird.
- Roast the chicken: Roast for 20 minutes, then turn up the temperature to 400°F. Continue to cook for another 25-30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh. Baste the chicken with the pan juices every 15-20 minutes throughout the cook.
- Rest and Serve: Once done, let the chicken rest for 10 minutes before carving. Serve with Roasted Delicata Squash and Cauliflower or with your favourite sides.
- Rate this Recipe: If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
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