ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY
INGREDIENTS
1 (1.5kg) whole chicken
Kosher salt and black pepper
2 to 3 rosemary sprigs, plus
2½ tsp finely chopped rosemary
4 tbs unsalted butter
2 tsp maple syrup
DIRECTIONS
Heat the oven to 190°C. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken, breast-side up, in a 25cm castiron or ovenproof skillet and stuff the rosemary sprigs into the bird’s cavity.
In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that’s okay.
Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 75°C with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired.
Allow the chicken to rest for
10 minutes before carving. Whisk remaining juice and pass at the table.