Maple Herb Roasted Chicken

70 mins
Serves 6
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Directions

  1. 1Remove giblets from inside the cavity of the chicken and wash the chicken well pat dry with paper towels.
  2. 2Remove giblets from inside the cavity of the chicken and wash the chicken well pat dry with paper towels.
  3. 3Remove giblets from inside the cavity of the chicken and wash the chicken well pat dry with paper towels.
  4. 4Place the chicken breast-side up on a baking tray with a rack and dry brine with 1 tablespoon of kosher salt distributed evenly. Refrigerate overnight for best results!
  5. 5Place the chicken breast-side up on a baking tray with a rack and dry brine with 1 tablespoon of kosher salt distributed evenly. Refrigerate overnight for best results!
  6. 6Place the chicken breast-side up on a baking tray with a rack and dry brine with 1 tablespoon of kosher salt distributed evenly. Refrigerate overnight for best results!
  7. 7In a mixing bowl combine softened butter, maple syrup, minced garlic, sage, rosemary, lemon zest, and all purpose seasoning.
  8. 8In a mixing bowl combine softened butter, maple syrup, minced garlic, sage, rosemary, lemon zest, and all purpose seasoning.
  9. 9In a mixing bowl combine softened butter, maple syrup, minced garlic, sage, rosemary, lemon zest, and all purpose seasoning.
  10. 10Use your fingers to carefully loosen the skin on the chicken breasts.
  11. 11Use your fingers to carefully loosen the skin on the chicken breasts.
  12. 12Use your fingers to carefully loosen the skin on the chicken breasts.
  13. 13Season the cavity with all purpose chicken seasoning and stuff with ½ lemon, one whole garlic top cut off, 4 sprigs of rosemary, 4 sprigs of sage and tie chicken legs together with twine.
  14. 14Season the cavity with all purpose chicken seasoning and stuff with ½ lemon, one whole garlic top cut off, 4 sprigs of rosemary, 4 sprigs of sage and tie chicken legs together with twine.
  15. 15Season the cavity with all purpose chicken seasoning and stuff with ½ lemon, one whole garlic top cut off, 4 sprigs of rosemary, 4 sprigs of sage and tie chicken legs together with twine.
  16. 16Rub some of the butter mixture under the skin and the rest on top of the chicken and seasoning with more AP Meat seasoning.
  17. 17Rub some of the butter mixture under the skin and the rest on top of the chicken and seasoning with more AP Meat seasoning.
  18. 18Rub some of the butter mixture under the skin and the rest on top of the chicken and seasoning with more AP Meat seasoning.
  19. 19Combine all the veggies in a mixing bowl and season with olive oil, salt, garlic powder, and black pepper.
  20. 20Combine all the veggies in a mixing bowl and season with olive oil, salt, garlic powder, and black pepper.
  21. 21Combine all the veggies in a mixing bowl and season with olive oil, salt, garlic powder, and black pepper.
  22. 22Add the veggies to a baking dish and place the chicken on top.
  23. 23Add the veggies to a baking dish and place the chicken on top.
  24. 24Add the veggies to a baking dish and place the chicken on top.
  25. 25Place the chicken in a 400F oven, smoker, or grill!! Roast the chicken for 1 hour, or until the internal temperature of the chicken reaches 165˚F. Basting every 20 minutes.
  26. 26Place the chicken in a 400F oven, smoker, or grill!! Roast the chicken for 1 hour, or until the internal temperature of the chicken reaches 165˚F. Basting every 20 minutes.
  27. 27Place the chicken in a 400F oven, smoker, or grill!! Roast the chicken for 1 hour, or until the internal temperature of the chicken reaches 165˚F. Basting every 20 minutes.
  28. 28Remove chicken from the oven and let rest for 10 before cutting.
  29. 29Remove chicken from the oven and let rest for 10 before cutting.
  30. 30Remove chicken from the oven and let rest for 10 before cutting.
  31. 31Serve and Enjoy!!
  32. 32Serve and Enjoy!!
  33. 33Serve and Enjoy!!

Ingredients

  • 5 lb whole chicken
  • 5 lb whole chicken
  • 5 lb whole chicken
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1 half lemon
  • 1 half lemon
  • 1 half lemon
  • 1 whole garlic
  • 1 whole garlic
  • 1 whole garlic
  • 4 sprigs rosemary
  • 4 sprigs rosemary
  • 4 sprigs rosemary
  • 4 sprigs sage
  • 4 sprigs sage
  • 4 sprigs sage
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 0.33 cup maple syrup
  • 0.33 cup maple syrup
  • 0.33 cup maple syrup
  • 4 cloves garlic cloves
  • 4 cloves garlic cloves
  • 4 cloves garlic cloves
  • 1 whole lemon
  • 1 whole lemon
  • 1 whole lemon
  • 3 tablespoons rosemary
  • 3 tablespoons rosemary
  • 3 tablespoons rosemary
  • 2 tablespoons sage
  • 2 tablespoons sage
  • 2 tablespoons sage
  • 3 tablespoons Kinders meat all purpose seasoning
  • 3 tablespoons Kinders meat all purpose seasoning
  • 3 tablespoons Kinders meat all purpose seasoning
  • 3 large carrots
  • 3 large carrots
  • 3 large carrots
  • 1 lb baby creamer potatoes
  • 1 lb baby creamer potatoes
  • 1 lb baby creamer potatoes
  • 1 whole onion
  • 1 whole onion
  • 1 whole onion
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 garlic powder
  • 0 garlic powder
  • 0 garlic powder

Equipment

ovensmokergrillBenchmade knifebaking tray with rackmixing bowl