Maple Dijon Roasted Chicken
Cheryl Croce Culver
and Au Gratin Potatoes Good Food.
Note: Brushing the chicken with this glaze will result in a flavorful, but not crispy chicken skin. If you want crispy skin, don't glaze the chicken and simply serve the carved chicken with the warmed glaze.
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4-5 lb largewhole chicken
2 sprig(s)rosemary sprigs
FOR THE GLAZE:
1/4 cmaple syrup
1/4 cdijon mustard
1 Tbspbalsamic vinegar
How to Make Maple Dijon Roasted Chicken
- How to Make it:
Preheat oven to 425 degrees.
Place the onion, lemon, 4 thyme sprigs, 1 or 2 sprigs of Rosemary, butter, salt, and pepper on a tray so it will be ready for your chicken.
Remove the chicken from the package, and remove the giblets from the cavity. Rinse the bird under cold water then pat dry with paper towels.
Place the bird in a roasting pan. Sprinkle the inside of the cavity with salt then stuff it with the onion, lemon, and herb sprigs. Rub the butter all over the outside of the chicken then season generously with the remaining salt and fresh blacked pepper. Roast for 1 hour.
- In a small bowl, whisk together maple syrup, dijon, balsamic vinegar, and the leaves of the remaining two sprigs of thyme. Set aside.
Remove the chicken from the oven and add the squash and brussels sprouts to the pan. Brush both the chicken and the vegetables with a little bit of the maple glaze. Roast for another 30 minutes or until the chicken registers 165 degrees at the thickest part of the thigh. Once done, remove the chicken from the oven, tent with foil, and allow to rest 10-15 minutes before slicing.