Monday, March 25, 2013

Maple-Thyme Butter Roasted Chicken

I know, the sound of maple is throwing you off. 
But trust me, it doesn't have an overwhelming taste of maple and when this bird is roasting in the oven. 
Your mouth is drooling!!!

This recipe was found in the Home Cooking portion of Country Living Magazine (Feb. 2013)  With my own reservations about whether I would like the "MAPLE" I tried it. This was DELICIOUS!!

Maple-Thyme Butter Roasted Chicken

  • 1 stick of unsalted butter, at room temperature
  • 3 tablespoons maple syrup
  • 1 tablespoon chopped fresh thyme, (I used dried thyme)
  • 1 (3-4 lb.) whole chicken
  • 1 lemon, quartered (I used 2)
  • 1 tablespoon salt
  • 1 tablespoon freshly ground pepper
  1. Preheat the oven to 400*F. Meanwhile, in a small bowl, stir together butter, maple syrup and chopped thyme. 
  2. Place chicken in a roasting pan and stuff cavity with lemon and some thyme. Slide hands under the chicken's skin to loosen. Spread half of reserved butter mixture between loosened skin and meat. Rub remaining butter mixture on top of skin and season with salt and pepper. 
  3. Roast chicken until an instant-read thermometer inserted into thickest part of thighs reaches 165*F, about 1 1/2 hours. Remove chicken from oven and let rest for 10 to 15 minutes before carving. Garnish with remaining thyme. 
I paired the chicken with a green salad and roasted zucchini and squash and a lovely glass of red wine. It was a very delicious meal and another recipe that I will be adding to my recipe book. 

I would love to hear if you attempted this recipe. 



  1. OH WOW, I can smell and taste that, too late for tonight but tomorrow, oh yes, yes,yes. I have a chicken, fresh Thyme and some real Maple Syrup.I wll let you know what I think on Wednesday.

  2. It looks delicious. I love chicken and often roast it, but I've never tried it with Maple Syrup. Thank you for the recipe. Have a wonderful week, Amanda!

    1. Thanks so much Oksana. You have a fantastic weekend as well.

  3. OH WOW, that was so good, I followed your instructions and it was perfect. We had it with roast potatoes, carrots and swede and wilted chard. We ate early as we are at work early tonight, the left over chicken will be put into something else tomorrow. Thank you so much. Pam

    1. OOOooo, Roasted potatoes and carrots. Making my mouth water now. I am so glad you enjoyed it. I found that I used the extra leftovers in a salad, with a raspberry vinaigrette. Thanks so much for sharing. I just love hearing from others.