- 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.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.