Roast Chicken with Maple Butter and Rosemary
I’ve been making this delicious roast chicken with maple butter and rosemary for several months now and thought it was time to share. Since the pandemic began, I know a lot of people were doing more cooking at home as most restaurants—if they were even open—were offering take-out only. So, if you’re still into home cooking, here’s a recipe with a new twist on roasted chicken to add to your repertoire.
In the time it takes to preheat a cast-iron skillet—10 minutes—you’ll have your chicken prepped and ready to pop into the oven. The liberal use of kosher salt combined with the maple butter glaze creates a mildly sweet and salty combo that is quite addictive. As a bonus, the chicken becomes nicely caramelized due to the sugar in the maple syrup.
Now, lest you be put off by the idea of the chicken being too sweet, the recipe calls for just two tablespoons of maple syrup to work its magic in the glaze. Neither my husband nor I thought it was overly sweet. I would describe it as subtly sweet, and the butter and rosemary balanced it nicely.
Preheating a cast iron pan or ovenproof skillet and then roasting the chicken at 375o F which is a little lower than other recipes for roast chicken, along with basting it several times all contribute to an incredibly moist and tender result for this flavorful chicken. Be sure to plan a side dish like mashed potatoes, rice, or couscous, because there will be plenty of savory pan juices to spoon over whatever you decide to make. Serve it with the vegetable of your choice (I prefer something green), and you’ll have a meal worthy of company—now that we are vaccinated and can actually invite people over!
Roast Chicken with Maple Butter and Rosemary
Ingredients
- One 5- to 6-lb. whole chicken
- Kosher salt and black pepper
- 2 to 3 rosemary sprigs, plus 2 1/2 tsp. finely chopped rosemary
- 4 tbl. unsalted butter
- 2 tbl. maple syrup
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Directions
Heat the oven to 375o F. Preheat a 10- or 12-inch cast-iron or ovenproof skillet in the oven for 10 minutes.
Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in the preheated skillet and place 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; 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 OK.
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 70 to 80 minutes. Time depends on the size of your chicken but make sure you rely on your instant thermometer to know when the chicken is properly cooked. My 6-lb. chicken took exactly 80 minutes in my oven.
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.
Fran’s Notes
The original NYT recipe called for a 3½-lb. roaster. I couldn’t find a roaster that size and ended up with a 6-lb. one. It was too large for my 10” cast iron pan, so I used my 12” cast iron and it fit perfectly. If you do find a smaller roaster, you’ll need to adjust the cooking time. As always, rely on an instant thermometer. The chicken will be done when the thickest part registers 165 degrees.
Source: A recipe from the New York Times