Description
Achieve the crispiest, lacquered skin and juicy meat with this fall harvest roasted chicken featuring a maple dijon glaze. The secret lies in air-drying the bird before roasting.
Ingredients
Scale
- 1 whole chicken (4–5 lbs / 1.8–2.3 kg), not injected with saline solution
- 4 tablespoons unsalted butter, softened
- 1 bunch fresh thyme (or 1 tablespoon dried)
- 4 cloves garlic, minced
- 1 tablespoon kosher salt
- Black pepper to taste
- 1/2 cup real maple syrup (Grade A or B)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon smoked paprika
- 2 medium onions, quartered
- 3 large carrots, chopped (optional)
- 1 cup chicken broth
Instructions
- Remove neck and giblets from chicken. Pat the chicken completely dry inside and out with paper towels.
- Place the chicken uncovered on a plate in the refrigerator for at least 4 hours or overnight to air-dry the skin.
- Preheat oven to 425°F (220°C).
- Whisk together maple syrup, Dijon mustard, apple cider vinegar, soy sauce, and smoked paprika in a small bowl to make the glaze.
- Rub the softened butter under the skin of the breast and thighs. Season the outside generously with salt and pepper.
- Stuff the cavity with quartered onions and thyme sprigs.
- Place the chicken on a wire rack set inside a rimmed baking sheet. Roast for 20 minutes.
- Reduce oven temperature to 375°F (190°C).
- Remove chicken and brush half of the glaze over the bird. Return to oven and roast for 30-40 minutes.
- Check temperature; when thigh reads 165°F (74°C), brush on remaining glaze and roast for another 5-10 minutes until sticky.
- Remove from oven and tent loosely with foil. Let rest for at least 15 minutes.
- While resting, place roasting pan on stovetop over medium heat. Add chicken broth and scrape up browned bits. Simmer for 5 minutes to make pan sauce.
- Carve chicken and serve with pan sauce.
Notes
The key to crispy skin is air-drying the chicken uncovered in the fridge for several hours or overnight. Do not apply the full glaze too early as maple syrup burns easily; apply it in the last 10-15 minutes. Use a thermometer to ensure the thigh reaches 165°F (74°C). Let the chicken rest for 15 minutes to redistribute juices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken w
- Calories: 450
- Sugar: 10
- Sodium: 380
- Fat: 28
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 1
- Protein: 35
Keywords: roasted chicken, maple dijon glaze, crispy chicken skin, holiday dinner, thanksgiving recipe, dry brine chicken, fall recipes