ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY
This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 716, UnsaturatedFat 29 grams, Carbohydrate 8 grams, Fat 52 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 19 grams, Sodium 990 milligrams, Sugar 6 grams, TransFat 1 gram
MAPLE-BUTTER ROASTED CHICKEN
This maple-butter roasted chicken is a star with roasted veggies or any side dish you wish to serve with it. Found this written on a recipe card -- not sure where I originally found it.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 970.1, Fat 76, SaturatedFat 29.7, Cholesterol 304.8, Sodium 813.9, Carbohydrate 11.9, Fiber 0.6, Sugar 9.4, Protein 57.8
MAPLE GLAZED CHICKEN WITH ROASTED COUNTRY VEGETABLES
Provided by Sandra Lee
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
- For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
- For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
- When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes before serving.
GARLIC ROASTED CHICKEN WITH MAPLE GLAZE
This dish was made for my family by the daughter of family friends who stayed with us while her parents traveled back to Poland for a few weeks, we were in junior high at the time. It's so simple but SO good, I still make it to this day. It is very garlic-y so beware!
Provided by Laura123
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- In a large roasting pan or dish, melt the butter in the oven.
- Peel and cube the potatoes.
- Place the chicken pieces, potatoes and garlic cloves in the buttery pan, turning to coat. Arrange chicken so skin sides are facing up.
- Sprinkle lightly with salt.
- Bake 40 - 45 minutes basting with pan juices every 20 minutes.
- Remove from oven and pour syrup over chicken.
- Return to oven for another 20 minutes or until golden.
MAPLE-ROASTED CHICKEN THIGHS
A little maple syrup brings life to chicken thighs and caramelizes Brussels sprouts and sweet potato wedges. Dried cranberries and pecans add tartness and crunch.
Provided by Jamie
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
- Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
- Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken.
- Roast in the preheated oven for 15 minutes.
- Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 47.3 g, Cholesterol 70.3 mg, Fat 20.6 g, Fiber 9 g, Protein 25.6 g, SaturatedFat 3.7 g, Sodium 593.2 mg, Sugar 18.4 g
MAPLE ROASTED CHICKEN
This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.
Provided by Millie Peartree
Categories dinner, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
- In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
- Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
- Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
- As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
- Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.
MISO BUTTER ROASTED CHICKEN
I love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it's in the oven, there's ample time to set the table and talk. -Stefanie Schaldenbrand, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan. , Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick). , Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on chicken will appear very dark while roasting.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 653 calories, Fat 37g fat (13g saturated fat), Cholesterol 170mg cholesterol, Sodium 912mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 54g protein.
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