Description

This Maple Butter Roast Chicken features a whole broiler-fryer chicken perfectly roasted to juicy tenderness with a sweet and savory maple butter glaze. Aromatic herbs, garlic, and a hint of fresh lemon create a flavorful crust, while an assortment of roasted vegetables including baby potatoes, cherry tomatoes, broccoli, cauliflower, and yellow onion complement the dish beautifully. A comforting and elegant meal ideal for family dinners or special occasions.

Ingredients

Scale

Chicken and Glaze

1 whole broiler-fryer chicken (3 to 3.5 pounds)
6 tablespoons unsalted butter (softened)
¼ cup maple syrup
3 cloves garlic (minced)
½ tablespoon fresh oregano leaves (chopped)
½ tablespoon fresh thyme leaves (chopped)
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 small lemon (cut into 4 wedges)
4 fresh thyme sprigs
4 fresh oregano sprigs

Vegetables

2 cups cherry tomatoes
1 pound baby potatoes (quartered)
1 large yellow onion (cut into 8 wedges)
½ pound broccoli florets
½ pound cauliflower florets
2 tablespoons olive oil
Salt and fresh ground pepper, to taste

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Instructions

Preheat Oven: Preheat your oven to 450˚F to prepare for roasting the chicken and vegetables.
Prepare Chicken: Remove giblets from inside the chicken cavity. Pat the chicken dry thoroughly with paper towels to ensure a crispy skin.
Position Chicken: Place the chicken breast-side up on a rack set over a jelly roll pan or inside a roasting pan and set aside.
Make Maple Butter Mixture: In a mixing bowl, combine softened butter, maple syrup, minced garlic, chopped oregano, chopped thyme, salt, and freshly ground black pepper.
Loosen Skin: Using your fingers or the handle of a wooden spoon, carefully loosen the skin on the chicken breasts and thighs without tearing it.
Apply Butter Mixture Under Skin: Rub half of the maple butter mixture evenly under the loosened skin, spreading it across the breasts and thighs.
Apply Butter Mixture on Skin: Rub the remaining maple butter mixture on top of the chicken skin, ensuring full coverage.
Season and Stuff Chicken Cavity: Sprinkle a little salt and cracked black pepper inside the cavity. Stuff the cavity with lemon wedges, 4 thyme sprigs, and 4 oregano sprigs for added flavor.
Tie and Tuck: Use kitchen twine to tie the chicken legs together and tuck the wings under the body to promote even cooking.
Initial Roasting: Roast the chicken uncovered at 450˚F for 10 minutes to start browning the skin.
Prepare Vegetables: While the chicken roasts, combine cherry tomatoes, quartered baby potatoes, yellow onion wedges, broccoli florets, and cauliflower florets in a large mixing bowl. Toss with olive oil, salt, and freshly ground pepper to coat the vegetables well.
Add Vegetables and Lower Temperature: Remove the chicken from the oven and arrange the prepared vegetables around it in the roasting pan. Lower the oven temperature to 350˚F.
Roast Chicken and Vegetables: Continue roasting the chicken and vegetables for 1 hour and 10 minutes, or until the internal temperature of the chicken reaches 165˚F. Use an instant-read thermometer to check doneness, starting to check at 55 minutes. Stir the vegetables halfway through to ensure even roasting.
Rest Chicken: Once done, remove the chicken from the oven and let it rest for 10 to 12 minutes before carving. This allows the juices to redistribute for moist, tender meat.
Serve: Cut the chicken into portions and serve alongside the roasted vegetables hot for a satisfying meal.

Notes

This recipe uses a whole broiler-fryer chicken, which is younger and more tender, ideal for roasting.
Loosening the skin carefully helps the flavorful maple butter mixture penetrate and keep the meat moist.
The initial high-temperature roast creates a crispy skin, while lowering the temperature ensures thorough cooking without drying out the chicken.
Using fresh herbs and lemon wedges inside the cavity infuses aromatic flavor throughout the chicken.
Roasting the vegetables alongside the chicken allows them to cook in the flavorful drippings, enhancing their taste.
Resting the chicken before carving is essential to maintain juiciness.
Always verify chicken doneness with an instant-read thermometer to ensure safety and perfect results.

Nutrition

Serving Size: 1 serving
Calories: 501 kcal
Sugar: 8 g
Sodium: 519 mg
Fat: 33 g
Saturated Fat: 13 g
Unsaturated Fat: 20 g
Trans Fat: 0.2 g
Carbohydrates: 29 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 112 mg