Roast Chicken With Maple Butter and Rosemary Recipe (2024)



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Preheat the skillet in the oven; the thighs will cook, quicker, allowing the chicken to be done when the breast meat is still moist. That is the whole point of cooking a chicken in a skillet.

Margaux Laskey, Staff Editor

Ridiculously easy and so so so very good using supermarket-brand real maple syrup. I roasted broccoli and potatoes on a sheet pan on the rack beneath the chicken. I didn't have a ton of buttery drippings left over, but those I did have, I drizzled over the taters.


Added sage to the butter basting, and took the apricots and apples suggestion. Doubled the butter and maple syrup amounts to have plenty of gravy. Whisked gravy with a bit of heavy cream. RAVE reviews and requests for the recipe!


Made this tonight and it is fantastic!! Don't pay attention to the lackluster reviews until you try and NO MATTER WHAT do NOT forget to put some veggies underneath the chicken. They are TO DIE FOR when done. I dried out my bird for a day seasoned with salt and pepper, then prepared the rosemary maple butter as written but with dried rosemary. Two sprigs of thyme and one big rosemary sprig in the cavity with four smashed garlic cloves. Bird on top of butternut squash and potatoes. SO GOOD.


Stuff bird with fruit such as apples & apricots


This recipe makes a delicious most chicken. After melting the butter, rosemary, and maple syrup I left it in the sauce pan and then basted the chicken every 20-30 minutes with it. This was easier than scooping it up off the bottom of the roasting pan. Enjoy!


Can the chicken be roasted in an ordinary roasting pan?

Jean Gogolin

I made this with chicken thighs, since there's only one of me, and it was wonderful. Served it with quinoa.


Stayed pretty much on point with the recipe and it yielded the most amazingly moist and succulent chicken I've ever made. I also followed another suggestion and used the carcass (with herbs left in the cavity) to make a stock a few days later and it was totally worth the effort - the stock went toward a pot of Martha Rose Shulman's excellent 'Chicken Soup with Lime and Avocado' - talk about the gift that kept on giving!


My family said it was the best chicken I ever made. I salted and peppered the chicken the night before and left it uncovered in the refrigerator for almost 24 hours. I used the freshest rosemary (pulled from my neighbor’s bush). And I used ordinary real maple syrup.


Would this work with a butterflied (spatchco*ck) bird? Makes all the parts roast evenly.


Delicious very moist bird. The maple syrup added a very subtle flavor. I put a few carrots in the pot with the bird and they came out delicious. My house food critic, Mrs Jaxboat, adored it.


Certainly.Put the rosemary sprigs underneath the spatchco*cked bird and proceed as directed in the instructions.The roasting time will be shortened from that used for a whole bird; start checking for doneness at 45 minutes.There should be enough moisture from the bird to dilute the drippings and prevent them burning. If you notice them getting too dark just add a little water (2 or 3 TBL) and continue roasting.

Gail Granger

When you're done, freeze the carcass, rosemary and all, because the flavours make a fantastic bone broth. This one is a winner in every way. Looks fantastic coming out of the oven, is so easy to make and is delicious.


Made this last night. I tucked apples inside the chicken (tip from another note here) and tucked sweet potatoes all around the chicken. I used thyme because that was what I had on hand. It was completely delicious!


We made exactly as recipe stated. Will definitely make again and again. Delicious!


Super moist. Chicken was 5 pounds so doubled the sauce. Preheated skillet as per notes. Was even better the 2nd day...not dried out at all.


I hate to be a party pooper, but I really don’t get what all the hubbub is over this recipe which is nothing new in the scheme of things. Two tablespoons of maple syrup does not make something outstandingly memorable. In New England maple syrup is part of the landscape from pancakes to salad dressings and everything in between. This recipe is ok nothing more. Try a basting sauce of a quarter cup each of soy, brown sugar and vermouth, cooked down a bit. Mind blowing good.

Angela Kantola

LOVE this recipe. I roast "melting" sweet potatoes on the side and serve chicken & juices with those & a rice medley. Makes 4 meals for my husband & I (8 meals total) plus broth. 1: Thigh & leg each with sweet potatoes and rice; 2: Rice, sweet potato, and chicken bowls with broth (chicken meat from the back, wings, + chopped chicken skin); 3&4: Chicken salad sandwiches from the chicken breasts (4 sandwiches). Make & freeze broth from carcass (4+ cups, concentrated).


Tips from others: Dry out 24 hrs. early with salt and pepper coating - (S&P all over then leave uncovered in fridge 24 hrs). Add veggies under roast chicken - Carrots and butternut squash would be exceptionally tasty. Heat skillet in oven first at 500 before lowering temp and popping bird in to roast - cooks quicker leaving bird moist. Double maple and butter - maybe rosemary too. Put apple or apricots and garlic cloves in cavity. Baste and broil for last few minutes to get a nice crispy skin.


Amazing- comes out so juicy with a delicious almost toffee nut flavor! Easy and delicious with roasted veggies of your choosing!


Super delicious. I didn't bother with basting and it was still great. The pan juices made a crazy good gravy.


Very yummy chicken. Simple to make, very juicy, crispy skin. I took the recommendations that said to double the butter and maple (actually very necessary) and to stuff chicken with apples and apricots in addition to the rosemary. Baked chicken on top of carrots and Japanese sweet potatoes in a cast iron. Will definitely make again. So good and special for an easy dish.


Have made this several times, and finally discovered today that it cooks best when the chicken is broken down into separate breast and leg+thigh pieces (you could also buy bone-in breasts and thighs). This was the first time we didn't have chicken that was partially under - or over-cooked. Also made sure to rotate pieces halfway through. We already loved the recipe (which is why it was Christmas dinner), but this really improved it. Rich, flavorful, fabulous with roasted veggies.


This chicken is incredible. I always double the sauce. Then you have plenty for dousing - esp if you serve with mashed potatoes :)


Was a HUGE hit w my french MIL so i’ll take it as a win lol.


Planning this for Christmas; here are the notes I plan to incorporate:- Dry chicken out in fridge fro 24 hours before with salt and pepper- Double maple and butter- Roast carrots and onions (?) under the bird- Preheat skillet in oven before adding the chicken- Maybe: stuff chicken with apricots and apples- Maybe: make gravy with pan sauce and heavy cream

Amy K

Has anyone tried this on a turkey?


So easy, so delicious! I put sweet potatoes in the oven 20 min before the bird, steamed some green beans just before it was done- voila! Served a meal that looed like I took much more trouble than I did.I've made it and played with the recipe a couple of times since. I like using sage rather than rosemary and I put some chopped leeks in the melted butter. Tonight I'm taking a friend's suggestion and adding a tablespoon of bourbon to the mix.

I love to cook

Easy and very delicious! Retains a nice flavor even the next day. Cooked very evenly and was very enjoyable with roasted vegetables and Yukon potatoes.

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Roast Chicken With Maple Butter and Rosemary Recipe (2024)


How does Gordon Ramsay roast a chicken? ›

Gordon's cooking method for the chicken—trussing it, elevating with a grate, and placing it in the center of the oven—helps ensure even heat circulation for even cooking.

How to cook chicken in the oven Martha Stewart? ›

  1. Preheat oven to 375 degrees. Place chicken breasts in a 9-by-13-inch baking dish. Season both sides generously with salt and pepper. ...
  2. Bake until a meat thermometer registers 160 degrees in the thickest part of the breast, about 20 minutes. Remove chicken from pan; let rest 10 minutes before slicing.
Jun 12, 2017

Should I cover a chicken when roasting? ›

Weigh your chicken and calculate the cooking time according to the guide below. Sit the bird in a roasting tin slightly larger than the chicken, and don't cover it with foil or you won't achieve a crisp skin. Basting your chicken during cooking will help keep the meat moist.

Is it better to bake a whole chicken at 350 or 400? ›

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

What does cooking chicken in butter do? ›

Can you cook chicken with butter instead of oil? You have to cook chicken at a lower temperature if you bake or pan-fry chicken using butter instead of oil. This is because butter has a lower scorching temperature. Your chicken will cook more slowly, but it's also likely to be juicier and full of more flavor.

Does butter or oil make chicken skin crispy? ›

Ideally, pan-fried chicken will come off the heat tender and juicy on the inside, and golden and crispy on the outside -- but the perfect crunchy skin won't happen in just any cooking fat. If you want a tasty flavor, go with butter, but if you want your ideal texture, opt for a cooking oil instead.

Should you put butter or oil on chicken skin? ›

Either will work well. I usually use oil. Butter. Butter browns at a lower temp, and it also has milk solids that will caramelize when cooked (which is basically what brown butter is).

How do you keep chicken moist when baking? ›

To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.

Should I use aluminum foil when baking chicken? ›

Many people opt for boneless, skinless chicken breasts for ease, but you can bake any cut of chicken in foil. Chicken breasts work well with the foil treatment, as steaming keeps the meat juicy and it cooks quickly even with the addition of veggies or starches. Chicken tenders would be a great cut to bake in foil, too.

Should you bake chicken covered or uncovered at 400? ›

You never have to worry about covering chicken while baking, as it's OK to bake it uncovered. Once your chicken is in the oven, it's hands-free until you need to check the temperature. Then, you can whip up a no-cook appetizer, vegetable or potato side dish, or dessert if you're feeling ambitious.

Which herbs go well with chicken? ›

5 Best Herbs To Use For Chicken
  • Basil. Basil is a perfect herb to use in many chicken dishes. ...
  • Oregano. Used widely, dried oregano is related to the mint. ...
  • Rosemary. When it comes to chicken, using rosemary is a perfect collaboration. ...
  • Thyme. Thyme's flavour profile is a delicate herb to add to your chicken dish. ...
  • Tarragon.
Jun 28, 2022

How to cook chicken breasts so they are moist and tender? ›

  1. Flatten the chicken breasts. ...
  2. Heat the pan. ...
  3. Cook the chicken breasts over medium heat for 1 minute without moving. ...
  4. Flip the chicken breasts. ...
  5. Turn the heat down to low. ...
  6. Cover the pan and cook on low for 10 minutes. ...
  7. Turn off the heat and let sit for an additional 10 minutes. ...
  8. Remove lid and take temperature.

Is it better to roast or bake a whole chicken? ›

When making foods that have a solid structure (vegetables or meats), you should roast the food. If you're making foods that aren't solid before cooking (cake, bread, etc), you should bake the food. While both methods use dry heat, the process and the temperatures can vary due to the structure of the food.

What's the difference between roast chicken and roasted chicken? ›

Roast chicken and roasted chicken are the same thing. Either one is correct. There are two terms because people in different geographical areas used different terms for the same thing.

Is it better to roast a chicken fast or slow? ›

You have two options for roasting your chicken: low and slow or hot and fast. To make the right decision, you first have to decide what type of chicken you're craving. For sticky, rotisserie-style skin with fall-apart meat, cook it at a low temperature for hours.

What is the difference between baked chicken and roast chicken? ›

The word bake is usually used when a dish is covered in sauce or cooked in a covered pot. Roasting is often more simple, usually involving a meat or vegetable being coated in oil or another fat, seasoned, and then cooked in an open pan or on a rack.

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