Roast Chicken With Maple Butter And Rosemary Recipes

ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY

Steps:

• Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
• In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that's O.K.
• Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.

MAPLE-BUTTER ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Mix softened butter, maple syrup and chopped thyme into a paste.
• Place chicken into a roasting pan and stuff cavity with lemon and all but the 4 sprigs of thyme. Loosen the skin on the chicken breast and thighs and spread half of the butter mixture under the skin. Rub the remainder of the butter mixture on top of chicken that has been seasoned with salt and pepper.
• Roast the chicken until a thermometer, inserted into the thickest part of the thigh, registers 165 degrees F. (about 1.5 hours). Remove chicken, cover loosely with foil and let it rest for 10-15 minutes. Carve chicken and garnish with the remaining thyme sprigs.

MAPLE-BUTTER ROASTED CHICKEN

Steps:

• 1. Preheat oven to 350 degrees F. Mix softened butter, maple syrup, and chopped thyme into a paste.
• 2. Place chicken into a roasting pan and stuff cavity with lemon and all but the 4 sprigs of thyme.
• 3. Loosen the skin on the chicken breast and thighs.
• 4. Spread half of the butter mixture under the skin.
• 5. Fold the wings under the chicken and tie the drumsticks together. Rub the remainder of the butter mixture on top of chicken that has been seasoned with salt and pepper.
• 6. Roast the chicken until a thermometer, inserted into the thickest part of the thigh, registers 165 degrees F (approximately 1.5 hours).
• 7. Remove chicken, cover loosely with foil and let it rest for 10-15 minutes.
• 8. Carve chicken and garnish with the remaining thyme sprigs.