Maple Butter Roasted Chicken | Oven Roasted Chicken Recipe

maple syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides similar sweetness and flavor, while brown sugar is a cost-effective alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cheaper substitute.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still flavorful.

fresh rosemary

💰Cheaper: dried rosemary

Dried rosemary is more affordable and has a longer shelf life.

Preheat the oven to 375°F (190°C).

Prepare a bowl for the compound butter and add fresh oregano and thyme leaves, about 1-2 tablespoons each.

Add 2 sticks of softened butter to the bowl.

Add about 3 tablespoons of minced garlic to the butter.

Pour in maple syrup to taste, adjusting for sweetness.

Add about 1.5 teaspoons of salt and some black pepper to the mixture.

Mix all ingredients until well combined to form a compound butter.

Set the compound butter aside and prepare the chicken.

Remove the chicken from its packaging and drain any juices.

Check the cavity for any leftover neck or giblets and remove them.

Using a paring knife, cut along the backbone of the chicken to spatchcock it.

Flip the chicken over and press down on the breastbone to flatten it.

Place the spatchcocked chicken on a wire rack for airflow.

Put on gloves for handling the chicken to keep things clean.

Lift the skin of the chicken carefully to create pockets for the compound butter.

Spread half of the compound butter under the skin of the chicken, making sure to cover the thighs, breasts, and wings.

Lather the remaining compound butter on top of the skin of the chicken.

Place the chicken in the oven to roast.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens