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Recipe

Maple-Thyme Roast Chicken

Scott Phillips

Servings: four.

 

Ingredients

  • 4-lb. whole chicken, rinsed and patted dry
  • Kosher salt and freshly ground black pepper
  • 1/3 cup pure maple syrup
  • 2 Tbs. vegetable oil
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. chopped fresh thyme
  • 1/8 tsp. cayenne

Nutritional Information

      Calories (kcal) : 650
      Fat Calories (kcal): 320
      Fat (g): 36
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 9
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 190
      Sodium (mg): 660
      Carbohydrates (g): 19
      Fiber (g): 0
      Protein (g): 59

Preparation

  • Position a rack in the upper third of oven and heat the oven to 400°F. Set the chicken on a cutting board, breast side down. Use kitchen shears to cut along both sides of the backbone to remove it. Flip the chicken over and press down on the breasts with the heels of your hands to flatten it a little. Rub 3/4 tsp. salt and 1/4 tsp. pepper all over the chicken and set it breast side up in a 9×13-inch baking dish (the chicken should fit snugly).
  • In a small bowl, whisk the maple syrup, oil, vinegar, thyme, and cayenne with 1 tsp. salt. Pour the mixture evenly over the chicken. Sprinkle the chicken with 1/4 tsp. salt and several grinds of black pepper. Roast the chicken, basting or brushing it occasionally with the pan juices, until an instant-read thermometer inserted in the deepest part of the thigh registers 170° to 175°F, 45 to 50 minutes. (Keep an eye on the pan juices; if they seem to be burning, add a couple of tablespoons of water to the bottom of the pan.)
  • Let the chicken rest for a few minutes, cut it into pieces, drizzle it generously with the pan juices, and serve immediately

Serve with roasted potatoes and sautéed greens.

Reviews

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Reviews

  • twood | 03/22/2014

    This was a very simple dish and the maple-thyme sauce has a wonderful flavor. I will definitely make this one again with a few minor changes! To make serving easier I will break down the chicken and arrange in a single layer skin side up in the baking dish prior to baking. I will add a little more thyme, per another reviewer suggestion. Finally, I learned the hard way that the height of the shelf in the oven is important. I had mine one shelf too low and the skin was a little soggy and didn't caramelize like in the photo. Despite this, the chicken had a great flavor and was very moist!

  • 1goodcook | 11/12/2013

    It was most enjoyable. 1st time I've taken out the backbone and pushed the chicken down. Cooked evenly. Drawback is that it's more awkward to carve. Good weeknight meal.

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