Simple and Delicious Roast Chicken
We are living in a time where the cost of groceries is just downright astonishing. Hopefully we are looking at some changes on that front, but for now, I will continue to do what I can to steward my resources well, and feed my family healthy food at the lowest cost I can. And one way I like to do that is wit a whole roast chicken.
Buying a chicken whole can help to stretch your dollar, and it can be a simple way to get delicious, healthy food on the table on a busy day. With just 10 minutes of prep time, you can wow a table of family or friends with warm fall flavors and a crisp, golden skin.
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Why a Whole Chicken?
When I started cooking from scratch, I was pretty intimidated by a whole bird. I had heard they were difficult to cook thoroughly, and I didn’t even know where to begin with carving. But when I realized how cost effective they are, I decided it would be worth the time to learn.
From one Chicken, you can get 4 servings of meat (or more), and for us, that means two dinners from one bird. You can also save the carcass to make your own chicken broth, saving money later on.
If you have chickens of your own, you can also give them the carcass during the colder months to increase their protein intake and possibly extend their laying season.
What Makes this Recipe So Good?
- A Spatchcocked bird allows the chicken to cook more evenly, and creates even more crispy skin, instead of the soggy underside that you would typically get with an intact bird.
- Sweet potatoes and Apples are the combo you didn’t know you needed. When baked together with the buttery sauce, they create a delicious medley of fall flavors, and diversify the nutritional value as well.
- Simple seasonings create a familiar flavor profile, reminiscent of the holiday season.
- This recipe only takes 10 minutes to throw together before baking, making for less time in the kitchen, and more time for fellowship with your family and friends.
How to Make Maple Whole Roast Chicken
- Preheat your oven and make your butter and maple mixture. This comes together quickly and then is set aside to be used later.
- Cube the potatoes and apples and add them to the edges of your pan.
- Spatchcock the chicken with a butcher knife or kitchen shears, removing the backbone and flipping before pressing firmly to break the breast bone and laying atop the potatoes.
- Season your bird, then pour your butter mixture over before covering with tin foil and baking for 45 minutes.
Serving Suggestions
- If you also enjoy something green with your meals, this pairs nicely with roasted green beans or Brussel sprouts.
- I like to top my veggies with crumbled feta cheese.
- If you want to really up the ‘holiday’ flavors, top your chicken with my Easy Cranberry Pepper Jelly
Maple Whole Roast Chicken
Equipment
- 1 Oven Safe Dish or Cast Iron Skillet
Ingredients
- 1 Whole Chicken Thawed and pat dry
- ¼ Cup Butter melted
- 3 Tbsp Maple Syrup
- 1 Navel Orange Juiced
- 2 Cups Sweet potato in 1-inch cubes
- 1 Gala Apple cut into 1-inch cubes
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- ½ tsp Poultry Seasoning
Instructions
- Preheat your oven to 425℉
- In a small sauce pan, melt your butter. Once melted, stir in the maple syrup and orange juice. Turn off the heat and set aside.
- Peel and cube your sweet potatoes, and cube the apple. Add both to the edges of your baking dish or skillet.
- Pat dry and spatchcock your bird. To do this, simply use a butcher knife or kitchen shears to remove the backbone, flip it over, and press firmly on the breast-side. Lay your bird open-side-down in your skillet or dish. It should overlap your sweet potatoes a little.
- Once you have everything in the pan, sprinkle seasonings, salt, and pepper on the bird. Pour your butter mixture over the bird and allow it to run over the potatoes and apples.
- Cover and place in the oven. Bake covered for 25 minutes and uncovered for the remaining 20 minutes.
- Using the breast, temp your bird to ensure it has reached 165℉. Allow to rest for 5 minutes before carving and serving.
- Don't forget to save the carcass for homemade chicken broth!
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Meet the author
Headed for a Homestead started in 2023 to share the skills I was learning for my dream of homesteading. Back then, we were living in an apartment, and while we now own a home, we’re still dreaming of our perfect homestead.
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Rebekah
Headed for a Homestead
