Description
A tender and aromatic roast chicken seasoned with maple spice, rosemary, and dijon mustard, roasted to perfection with optional vegetables for a hearty, flavorful meal.
Ingredients
- 1 whole chicken, about 5 pounds, rinsed and patted dry
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter, softened
- 1 teaspoon Smokehouse Maple seasoning
- 1 teaspoon dijon mustard
- 1 teaspoon chopped fresh rosemary
- 2–3 sprigs fresh rosemary
- Additional salt and pepper for seasoning
- Optional: 5–6 potatoes, quartered lengthwise
- Optional: 5–6 carrots, peeled and cut in half
- Optional: Additional 1/4 cup softened butter for the vegetables
- Optional: 1 teaspoon Smokehouse Maple seasoning
- Optional: 1 teaspoon dijon mustard
- Optional: 1 teaspoon chopped fresh rosemary
Instructions
- Preheat the oven to 425°F (220°C).
- Pin the chicken wings back and place the chicken into a large baking dish.
- Season the chicken all over with salt and black pepper.
- In a small bowl, combine the softened butter, Smokehouse Maple seasoning, dijon mustard, and chopped rosemary.
- Brush the butter mixture over the entire chicken, ensuring it is well coated.
- Place 2–3 rosemary sprigs inside the cavity of the chicken. Tie the legs with kitchen twine.
- Bake the chicken for about 90 minutes, or until the internal temperature reaches 170°F (76°C), basting every 20–25 minutes.
- Remove the chicken from the oven, cover loosely with foil, and allow it to rest for 15–20 minutes before carving.
- To prepare the vegetables, mix softened butter, maple seasoning, dijon mustard, and chopped rosemary in a bowl.
- Add potatoes and carrots, toss until evenly coated, and add to the baking dish to roast with the chicken.
Notes
- Let the chicken rest before carving to preserve moisture.
- Vegetables absorb flavor when roasted with the chicken.
- Butter can be replaced with margarine or olive oil.
- Use dried rosemary if fresh is unavailable—1/2 teaspoon dried equals 1 teaspoon fresh.
- Cover leftovers and refrigerate for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of chicken with vegetables
- Calories: 480
- Sugar: 3g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg
