If you’re looking for a simple roast chicken recipe that hits all the cozy notes of fall, look no further. This is it. Thank you, Colu Henry and the NYT! Maple, rosemary and butter (I used vegan butter because, kosher) join forces to create a juicy bird that is caramelized on the outside and a delight to eat. I threw in carrots and potatoes to roast alongside the chicken and I do not regret that decision. The veggies caramelize in the flavorful maple-y chicken pan drippings making this a complete meal. Littles enjoy this sweet-salty dish too!
Roast Chicken with Maple Butter & Rosemary
Adapted slightly from The New York Times
- 1 (3 1/2-pound) whole chicken
- Kosher salt and black pepper
- 2 to 3 rosemary sprigs, plus 2 1/2 teaspoons finely chopped rosemary
- 4 tablespoons unsalted vegan butter
- 2 tablespoons maple syrup
- 3 whole carrots, peeled and cut into 2-inch chunks
- 3-4 Yukon gold potatoes, cut into chunks
- 1 onion, quartered
- Olive oil
Preheat oven to 375 degrees. Season the outside and inside of the chicken with salt and pepper. Place the chicken (breast-side up) in a large cast-iron skillet or dutch oven and stuff the rosemary sprigs inside the bird.
In a small saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup for about 1-2 minutes until it thickens a bit. Spoon all of the mixture over the chicken, making sure it is evenly covered all over. Don’t worry about the mixture landing in the bottom of the pan. Scatter the carrots, onion and potatoes around the chicken, drizzle with olive oil, season with salt and pepper and toss around.
Roast the chicken and veggies, occasionally basting the chicken with the pan juices (if you remember) for about 60-120 minutes until it’s nice and golden. Allow the chicken to rest at least 10 minutes before carving.