Roast Chicken With Maple Butter and Rosemary

Preheat the skillet in the oven; the thighs will cook, quicker, allowing the chicken to be done when the breast meat is still moist. That is the whole point of cooking a chicken in a skillet.

Ridiculously easy and so so so very good using supermarket-brand real maple syrup. I roasted broccoli and potatoes on a sheet pan on the rack beneath the chicken. I didn't have a ton of buttery drippings left over, but those I did have, I drizzled over the taters.

Added sage to the butter basting, and took the apricots and apples suggestion. Doubled the butter and maple syrup amounts to have plenty of gravy. Whisked gravy with a bit of heavy cream. RAVE reviews and requests for the recipe!

Made this tonight and it is fantastic!! Don't pay attention to the lackluster reviews until you try and NO MATTER WHAT do NOT forget to put some veggies underneath the chicken. They are TO DIE FOR when done. I dried out my bird for a day seasoned with salt and pepper, then prepared the rosemary maple butter as written but with dried rosemary. Two sprigs of thyme and one big rosemary sprig in the cavity with four smashed garlic cloves. Bird on top of butternut squash and potatoes. SO GOOD.

Stuff bird with fruit such as apples & apricots

This recipe makes a delicious most chicken. After melting the butter, rosemary, and maple syrup I left it in the sauce pan and then basted the chicken every 20-30 minutes with it. This was easier than scooping it up off the bottom of the roasting pan. Enjoy!

Can the chicken be roasted in an ordinary roasting pan?

I made this with chicken thighs, since there's only one of me, and it was wonderful. Served it with quinoa.

Stayed pretty much on point with the recipe and it yielded the most amazingly moist and succulent chicken I've ever made. I also followed another suggestion and used the carcass (with herbs left in the cavity) to make a stock a few days later and it was totally worth the effort - the stock went toward a pot of Martha Rose Shulman's excellent 'Chicken Soup with Lime and Avocado' - talk about the gift that kept on giving!

My family said it was the best chicken I ever made. I salted and peppered the chicken the night before and left it uncovered in the refrigerator for almost 24 hours. I used the freshest rosemary (pulled from my neighbor’s bush). And I used ordinary real maple syrup.

Would this work with a butterflied (spatchcock) bird? Makes all the parts roast evenly.

Delicious very moist bird. The maple syrup added a very subtle flavor. I put a few carrots in the pot with the bird and they came out delicious. My house food critic, Mrs Jaxboat, adored it.

Certainly. Put the rosemary sprigs underneath the spatchcocked bird and proceed as directed in the instructions. The roasting time will be shortened from that used for a whole bird; start checking for doneness at 45 minutes. There should be enough moisture from the bird to dilute the drippings and prevent them burning. If you notice them getting too dark just add a little water (2 or 3 TBL) and continue roasting.

When you're done, freeze the carcass, rosemary and all, because the flavours make a fantastic bone broth. This one is a winner in every way. Looks fantastic coming out of the oven, is so easy to make and is delicious.

Made this last night. I tucked apples inside the chicken (tip from another note here) and tucked sweet potatoes all around the chicken. I used thyme because that was what I had on hand. It was completely delicious!