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Garlic Maple Butter Roast Chicken

December 4, 2021 | By Jeremy Scheck | 2 Comments

Garlic Maple Butter Roast Chicken


  • 1 stick (113g) unsalted butter (at room temperature)
  • 1 lemon
  • 10 cloves garlic, roughly chopped
  • 3 sprigs fresh rosemary (leaves removed)
  • 1/4 cup (85g) maple syrup
  • Crushed red pepper flakes to taste
  • Freshly cracked black pepper
  • Kosher salt
  • 1 raw whole chicken, giblets removed and pat dry with a paper towel


Preheat the oven to 375° F convection.

Place the softened butter in a small bowl. Zest the lemon with a microplane and add the zest to the butter. Set the lemon aside. Add the garlic, rosemary leaves, red pepper flakes, salt and pepper. Mix the butter well, add the maple syrup, and crush up the garlic a little into the butter. It'll release more flavor.

Pat dry the chicken again. Sprinkle with kosher salt all over to give it a light but even coating. Use clean hands to rub the butter mixture all over the chicken, including underneath the skin of the breast (you will need to stick your fingers between the skin and the meat to loosen).

Cut the lemon in half and stick in the cavity. Use alumonum foil or butcher's twine to fasten the legs together. Place in the oven and cook around 1 hour (but start checking at 45 mins), until the juices run clear, or a thermometer registers 165° F at the thickest part of the thigh (not touching the bone). If you cut between the leg and the breast, the skin should be totally opaque and the juices should be clear. The skin also usually shrivels near the legs when it's done.

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  1. I love making roast chicken because it makes me feel fancy, and this is the best one Ive made yet. The maple is just sweet enough without overpowering, but it helps make the skin so so crispy.

  2. I made it for my last game night and everyone loved it – I already have a request to bring it to the next one again – a great success. Thank you very much for sharing!

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