MAPLE BUTTER ROSEMARY CHICKEN

Maple, butter and rosemary give this roast chicken a buttery balance of maple sweetness with earthy, savoury rosemary. It's an indulgent take on this whole bird feast, and worth every super-crisp bite. 

INGREDIENTS:

1 whole chicken (1.6–1.8 kg)
2 tbsp Butter EVOO
2 tbsp Rosemary EVOO
2 tbsp Maple balsamic
3/4 tsp salt
1/2 tsp freshly ground black pepper

DIRECTIONS:

Preheat the oven to 375°F. Pat the chicken thoroughly dry with paper towels and season inside and out with salt and pepper. Place the chicken breast-side up in a cast-iron skillet or roasting pan. In a small bowl, whisk together the Butter and Rosemary EVOOs with the Maple balsamic. Gently loosen the skin over the breasts with your fingers, taking care not to tear it. Rub some of the mixture directly onto the breast meat beneath the skin, spoon a little into the cavity, and rub the remainder evenly over the outside of the chicken. Roast for 55–60 minutes, basting with the pan juices every 15–20 minutes, until glossy and golden brown and an instant-read thermometer is 165°. Remove from the oven and rest for 10 minutes before carving. Spoon the warm pan juices over the chicken to serve.