Friday, December 12, 2014
Maple Dijon Roasted Chicken
This slightly tangy but sweet chicken is a real delight for you to try, I put it with fresh green beans
and Au Gratin Potatoes Good Food.
Note: Brushing the chicken with this glaze will result in a flavorful, but not crispy chicken skin. If you want crispy skin, don't glaze the chicken and simply serve the carved chicken with the warmed glaze.
What you Need:
4-5 lb. whole chicken (I used Harvestland)
1 lemon, halved
1 onion, halved,
4 sprigs thyme
2 sprigs rosemary
2 Tablespoons butter, softened
Heaping Tablespoon salt
Fresh ground pepper
For the glaze:
¼ cup maple syrup
¼ cup dijon mustard
1 Tablespoon balsamic vinegar
2 sprigs thyme
How to Make it:
Preheat oven to 425 degrees.
Place the onion, lemon, 4 thyme sprigs, 1 or 2 sprigs of Rosemary, butter, salt, and pepper on a tray so it will be ready for your chicken.
Remove the chicken from the package, and remove the giblets from the cavity. Rinse the bird under cold water then pat dry with paper towels.
Place the bird in a roasting pan. Sprinkle the inside of the cavity with salt then stuff it with the onion, lemon, and herb sprigs. Rub the butter all over the outside of the chicken then season generously with the remaining salt and fresh blacked pepper. Roast for 1 hour.
In a small bowl, whisk together maple syrup, dijon, balsamic vinegar, and the leaves of the remaining two sprigs of thyme. Set aside.
Remove the chicken from the oven and add the squash and brussels sprouts to the pan. Brush both the chicken and the vegetables with a little bit of the maple glaze. Roast for another 30 minutes or until the chicken registers 165 degrees at the thickest part of the thigh. Once done, remove the chicken from the oven, tent with foil, and allow to rest 10-15 minutes before slicing.
Warm the remaining glaze on the stove top or in the microwave and serve hot with the chicken.