Roast Chicken With Maple Butter and Rosemary Recipe (2024)

Preheat the skillet in the oven; the thighs will cook, quicker, allowing the chicken to be done when the breast meat is still moist. That is the whole point of cooking a chicken in a skillet.

Ridiculously easy and so so so very good using supermarket-brand real maple syrup. I roasted broccoli and potatoes on a sheet pan on the rack beneath the chicken. I didn't have a ton of buttery drippings left over, but those I did have, I drizzled over the taters.

Added sage to the butter basting, and took the apricots and apples suggestion. Doubled the butter and maple syrup amounts to have plenty of gravy. Whisked gravy with a bit of heavy cream. RAVE reviews and requests for the recipe!

Made this tonight and it is fantastic!! Don't pay attention to the lackluster reviews until you try and NO MATTER WHAT do NOT forget to put some veggies underneath the chicken. They are TO DIE FOR when done. I dried out my bird for a day seasoned with salt and pepper, then prepared the rosemary maple butter as written but with dried rosemary. Two sprigs of thyme and one big rosemary sprig in the cavity with four smashed garlic cloves. Bird on top of butternut squash and potatoes. SO GOOD.

Stuff bird with fruit such as apples & apricots

This recipe makes a delicious most chicken. After melting the butter, rosemary, and maple syrup I left it in the sauce pan and then basted the chicken every 20-30 minutes with it. This was easier than scooping it up off the bottom of the roasting pan. Enjoy!

Can the chicken be roasted in an ordinary roasting pan?

I made this with chicken thighs, since there's only one of me, and it was wonderful. Served it with quinoa.

Stayed pretty much on point with the recipe and it yielded the most amazingly moist and succulent chicken I've ever made. I also followed another suggestion and used the carcass (with herbs left in the cavity) to make a stock a few days later and it was totally worth the effort - the stock went toward a pot of Martha Rose Shulman's excellent 'Chicken Soup with Lime and Avocado' - talk about the gift that kept on giving!

My family said it was the best chicken I ever made. I salted and peppered the chicken the night before and left it uncovered in the refrigerator for almost 24 hours. I used the freshest rosemary (pulled from my neighbor’s bush). And I used ordinary real maple syrup.

Would this work with a butterflied (spatchco*ck) bird? Makes all the parts roast evenly.

Delicious very moist bird. The maple syrup added a very subtle flavor. I put a few carrots in the pot with the bird and they came out delicious. My house food critic, Mrs Jaxboat, adored it.

Certainly.Put the rosemary sprigs underneath the spatchco*cked bird and proceed as directed in the instructions.The roasting time will be shortened from that used for a whole bird; start checking for doneness at 45 minutes.There should be enough moisture from the bird to dilute the drippings and prevent them burning. If you notice them getting too dark just add a little water (2 or 3 TBL) and continue roasting.

When you're done, freeze the carcass, rosemary and all, because the flavours make a fantastic bone broth. This one is a winner in every way. Looks fantastic coming out of the oven, is so easy to make and is delicious.

Made this last night. I tucked apples inside the chicken (tip from another note here) and tucked sweet potatoes all around the chicken. I used thyme because that was what I had on hand. It was completely delicious!

Don’t go crazy on the salt on the dry brine, maybe 1 tb

Have made this twice now, and the end results are great. But it has not been an hour cook time either night. I will keep making it - turns out delicious - but will leave at least 90 minutes from now on.

How to adjust for a 5-6 lb chicken

We made exactly as recipe stated. Will definitely make again and again. Delicious!

Super moist. Chicken was 5 pounds so doubled the sauce. Preheated skillet as per notes. Was even better the 2nd day...not dried out at all.

I hate to be a party pooper, but I really don’t get what all the hubbub is over this recipe which is nothing new in the scheme of things. Two tablespoons of maple syrup does not make something outstandingly memorable. In New England maple syrup is part of the landscape from pancakes to salad dressings and everything in between. This recipe is ok nothing more. Try a basting sauce of a quarter cup each of soy, brown sugar and vermouth, cooked down a bit. Mind blowing good.

LOVE this recipe. I roast "melting" sweet potatoes on the side and serve chicken & juices with those & a rice medley. Makes 4 meals for my husband & I (8 meals total) plus broth. 1: Thigh & leg each with sweet potatoes and rice; 2: Rice, sweet potato, and chicken bowls with broth (chicken meat from the back, wings, + chopped chicken skin); 3&4: Chicken salad sandwiches from the chicken breasts (4 sandwiches). Make & freeze broth from carcass (4+ cups, concentrated).

Tips from others: Dry out 24 hrs. early with salt and pepper coating - (S&P all over then leave uncovered in fridge 24 hrs). Add veggies under roast chicken - Carrots and butternut squash would be exceptionally tasty. Heat skillet in oven first at 500 before lowering temp and popping bird in to roast - cooks quicker leaving bird moist. Double maple and butter - maybe rosemary too. Put apple or apricots and garlic cloves in cavity. Baste and broil for last few minutes to get a nice crispy skin.

Amazing- comes out so juicy with a delicious almost toffee nut flavor! Easy and delicious with roasted veggies of your choosing!

Super delicious. I didn't bother with basting and it was still great. The pan juices made a crazy good gravy.

Very yummy chicken. Simple to make, very juicy, crispy skin. I took the recommendations that said to double the butter and maple (actually very necessary) and to stuff chicken with apples and apricots in addition to the rosemary. Baked chicken on top of carrots and Japanese sweet potatoes in a cast iron. Will definitely make again. So good and special for an easy dish.

Have made this several times, and finally discovered today that it cooks best when the chicken is broken down into separate breast and leg+thigh pieces (you could also buy bone-in breasts and thighs). This was the first time we didn't have chicken that was partially under - or over-cooked. Also made sure to rotate pieces halfway through. We already loved the recipe (which is why it was Christmas dinner), but this really improved it. Rich, flavorful, fabulous with roasted veggies.

This chicken is incredible. I always double the sauce. Then you have plenty for dousing - esp if you serve with mashed potatoes :)

Was a HUGE hit w my french MIL so i’ll take it as a win lol.

Planning this for Christmas; here are the notes I plan to incorporate:- Dry chicken out in fridge fro 24 hours before with salt and pepper- Double maple and butter- Roast carrots and onions (?) under the bird- Preheat skillet in oven before adding the chicken- Maybe: stuff chicken with apricots and apples- Maybe: make gravy with pan sauce and heavy cream