Maple Butter Roast Chicken with Rosemary and Thyme

This succulent roast chicken is all at once lightly sweet, salty, just a little sticky (like BBQ sauce) and beautifully savory. This recipe is somewhere between an easy weekend project and a weeknight dinner when you might have a little extra time – either way, this is very simple, so you can relax while you let the scent of rosemary, thyme and maple fill your home.

Serve with Rice Pilaf (pictured) and a roasted green vegetable.

Note: This recipe is for 2 chickens, which will generate enough for leftovers for a family of four; if feeding 2-3, only one chicken is needed, so feel free to halve the recipe.

Ingredients:

For the Chicken:

1. 2 whole chickens, spatchcocked
2. 2 sticks salted butter (yeah, I know)
3. ¼ cup Real, Grade A Maple Syrup (not that fake stuff, seriously)
4. 9 sprigs fresh rosemary, divided (6 whole, 3 stripped and finely chopped)
5. 3 sprigs fresh thyme
6. Kosher Salt and Fresh Ground Black pepper.
7. ½ – 1 cup water, or chicken stock
8. 1 tablespoon cornstarch PLUS 2 tablespoons water

Instructions

For the Chickens:

1. Preheat oven to 375°F.
2. Begin by making the maple butter: Place 2 sticks salted butter, 3 sprigs rosemary, three sprigs thyme, and 1/4 cup maple syrup in a small saucepan. Heat over medium-low heat until butter is melted and ceases foaming, and begins to darken ever so slightly. It will give off a lightly nutty aroma. Remove from heat and allow to sit at room temperature, covered, while you prep the chickens.
3. Spatchcock your chickens by removing the backbone from your chickens, either with a sharp boning knife or sturdy pair of kitchen shears. Follow the instructions here if you need instructions on how to do it – actually, just read the whole article; there’s a lot of useful information there.
4. Place 6 whole rosemary sprigs on a wire rack set over a rimmed baking sheet lined with foil.
5. Lay your chickens breast-side up on the wire rack on top of the rosemary sprigs. Season chickens generously with Kosher salt and freshly ground black pepper.
6. Transfer approximately 1/4 cup maple butter into a separate container, along with chopped rosemary. Using the maple butter from this container, brush chickens generously (get under the skin too if you can!) with maple butter. Discard what remains from this container.
7. Place chickens on the center rack in the oven, legs facing the back. Roast for 15 minutes.
8. Pour a few splashes of water or stock into the baking sheet, just enough to cover the bottom by 1/8 inch (this will keep the chickens moist and prevent the pan juices from burning). Using a pastry brush, baste chickens with maple butter. Repeat this process every 15 minutes until chickens are done.
9. Chickens are done when the breast reaches 155°F and the joint between the thigh and drumstick reaches 165°F (they will carry over).
10. Remove from transfer to a cutting board, tent loosely with foil and allow to rest 15-20 minutes.
11. While chickens are resting, mix cornstarch and water together to form a slurry
12. Whisk slurry, along with any remaining stock, into the baking sheet with pan drippings and stir until well combined – add additional water or stock as needed to achieve desired consistency
13. Carve chickens into 8 pieces each; serve with vegetable and rice pilaf, spooning drippings over everything

Serve with Rice Pilaf (spoon the drippings over the rice pilaf!) and a roasted green vegetable.