Roast chicken always makes a nice meal, whether it stars as the main dish or is used for sandwiches or salad. This chicken is roasted to perfection with a blend of rosemary and butter under the skin, then it's finished with a lightly spiced maple glaze.
Prep Time: 14 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 1 hour, 59 minutes
Yield: Serves 4 to 6
- 1 whole chicken, about 4 to 5 pounds
- kosher salt and freshly ground black pepper
- 1 orange, cut into chunks
- 4 tablespoons chilled butter
- 1 teaspoon chopped fresh rosemary plus sprigs, if desired, for cavity
- Maple Glaze
- 1/4 cup maple syrup
- 2/3 cup apple juice
- 2 teaspoons sherry vinegar, red wine vinegar, or balsamic vinegar
- 1 teaspoon cornstarch
- pinch ground cinnamon
Heat the oven to 350°F. Lightly oil a roasting pan.
Place the chicken in the roasting pan. Sprinkle the cavity with salt and pepper. Fill the cavity with chunks of orange and a few rosemary sprigs, if desired.
Mix the butter with the chopped rosemary.
Loosen the skin over the chicken breasts and tuck the butter mixture under the skin. Rub any remaining butter over the skin.
Meanwhile, combine the maple syrup, apple juice, and cornstarch in a small saucepan. Add the vinegar and cinnamon. Cook, stirring, until simmering and thickened. Simmer for 2 minutes.
Lightly brush some glaze mixture over the chicken and roast for 30 minutes. Again, brush with glaze and continue roasting, brushing with glaze every 10 to 15 minutes. The chicken will take about 1 1/2 to 2 hours. The chicken should register at least 165° F on a food thermometer inserted in the thickest part of a thigh.
Let the chicken rest for 10 minutes before carving.
Serves 4 to 6.
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