Maple Whole Roast Chicken
Simple ingredients are added to a large cast iron skillet, drizzled with a delicious, buttery-sweet sauce, and baked to perfection for an easy, warming weeknight meal.
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!