Maple butter roast chicken
Discover a mouthwatering maple butter roast chicken recipe that's perfect for any gathering. Elevate your feast with this quick and easy roast chicken recipe.
Servings: 4
Ingredients
- 3.5 lbs chicken, spatchcocked 1.5kg
- 4 tbsp unsalted butter 50g
- 4 garlic cloves minced
- 2 tbsp maple syrup
- 1 tbsp rosemary finely chopped
- kosher sea salt
- black pepper
Instructions
- Pat the chicken skin dry with paper towel and generously season with kosher salt and black pepper all over. Place into a baking tray. If time allows, place the chicken into the fridge uncovered overnight. This step acts like a dry brine for juicy chicken results.
- When ready to cook, remove the chicken from the fridge 15 – 30 minutes prior to take the cold fridge chill off it.
- Preheat the oven to 170°C / 340°F conventional (150°C / 300°F fan-forced).
- To make the maple butter, combine the butter, garlic, maple syrup and rosemary into a small pot or microwave safe dish. Cook on a low heat on the stovetop for 5 minutes, until melted and combined. If using the microwave, cook for 2 minutes, stirring ever 30 seconds, or until the butter is melted.
- Pour the butter sauce all over the chicken, making sure its covered evenly. A lot of the butter will end up in the pan which will create a beautiful sauce once cooked.
- Roast the chicken for 45 minutes, basting with the juices every 15 minutes.
- Once the chicken is golden and brown on the outside and reads an internal temperature of 75 °C / 165°F, remove from the oven and allow to rest for 5 – 10 minutes before slicing into it. Serve immediately.
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