Vanilla Maple Roasted Chicken
Vanilla Maple Roasted Chicken
Brie Thompson
4
30 minutes
115 minutes
This is the roast chicken I want on the table every fall weekend. A sticky glaze of Cranberry Spice White Barrel Aged Balsamic and Apple Chai Sugar Shaker gives the skin a golden shine, while Vanilla Maple Infused Olive Oil and Rosemary Infused Sea Salt bring floral, sweet, savory depth. Orange, rosemary, and thyme tucked inside perfume every bite, so serve this vanilla maple roasted chicken with your favorite sides.
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Ingredients
Chicken
- 1 (4 lb) Whole Chicken
- 1 Tbsp Rosemary Infused Sea Salt
- 1 Tbsp Apple Chai Sugar Shaker
- 1 Tbsp Vanilla Maple Infused Olive Oil
- ¼ Yellow Onion
- ¼ Large Orange
- 3 Sprigs Rosemary
- 3 Sprigs Thyme
Glaze
- ¼ cup Cranberry Spice White Barrel Aged Balsamic
- ½ tsp Fresh Rosemary, finely chopped
- ½ tsp Fresh Thyme, finely chopped
- 1 tsp Apple Chai Sugar Shaker
Directions
Preheat the oven to 450°F.
Combine Cranberry Spice White Barrel Aged Balsamic, fresh rosemary, fresh thyme, and Apple Chai Sugar Shaker in a small saucepan. Cook over medium heat, stirring occasionally, until the flavors infuse, 5 to 7 minutes. Set aside.
Pat the chicken dry. Season all over with 1 Tbsp Rosemary Infused Sea Salt, 1 Tbsp Apple Chai Sugar Shaker, and 1 Tbsp Vanilla Maple Infused Olive Oil. Use your hands to gently loosen the breast skin, then season the meat under the skin and inside the cavity.
Stuff the cavity with the onion, orange, rosemary, and thyme. Place the chicken breast side up in a Dutch oven or on a roasting rack. Roast uncovered at 450°F until the skin begins to color, about 20 minutes.
Remove the chicken from the oven and reduce the oven temperature to 350°F. Brush the skin with a layer of the glaze and reserve the remaining glaze.
Return the chicken to the oven and roast uncovered for 20 minutes per pound, about 80 minutes for a 4 lb chicken. Every 15 minutes, remove the chicken from the oven and brush the skin with the reserved glaze until it is gone. If the skin darkens too much, cover with the lid or foil.
Remove the chicken from the oven when the thigh registers 155°F. Let rest until the internal temperature reaches 165°F, about 15 minutes.
Carve the chicken and serve immediately with your favorite sides.
1 comment
Paula
My husband has always been the cook in our family. But with Covid hitting and me staying home more, I’ve really been doing some exploring in the kitchen. Well last night I made this chicken. WOW! Even my husband who is an excellent cook said this is the best chicken he has ever eaten! I will be making this again, and again, and again.
My husband has always been the cook in our family. But with Covid hitting and me staying home more, I’ve really been doing some exploring in the kitchen. Well last night I made this chicken. WOW! Even my husband who is an excellent cook said this is the best chicken he has ever eaten! I will be making this again, and again, and again.