Best Roast Chicken
Yes, I’m biased, but this is good! And let me apologize for my terrible photos. A whole chicken, especially raw, just does not photograph well!
Roast chicken is a staple in our house. As a busy, full time working mom, I need to be thoughtful when it comes to meals and meal prep. A roast chicken is great because the leftovers can be used for so many things; quesadillas, sandwiches, served over rice and a vegetable, burrito bowls, etc.
I feel like I have finally perfected my roast chicken. It is so simple and so flavorful. And my kids, who are very picky with meats, love this.
While most recipes have you brush the outside with fat, I do not. Instead, I use maple syrup. It may sound weird, but trust me. If you are a crispy skin lover like I am, you will thank me. This creates a delicious caramelized flavor, and combined with the other seasonings, is something indescribable.
You also can’t forget to flavor the chicken from the inside out. With this type of seasoning, I like to stuff it with chunks of apple and onion.
Lastly, skip the rack in your roaster. I like to add an inch or so of chicken stock to the pan and just let the bird simmer right in it. You will have flavorful stock for gravy and your chicken will be moist.
I hope you give my recipe a try. I would love to hear your thoughts if you do!
Roast Chicken
Ingredients
- 1 Whole roaster chicken
- 2-3 Cups Chicken stock
- 4-5 Tbs Butter
- 2-3 Tbs Maple syrup The real stuff
- 1/4 Tsp Fresh cracked pepper
- 1 Tbs Salt divide out 1/2 tsp
- 1/2 Tsp Garlic powder
- 1/2 Tsp Onion powder
- 1 Medium Apple
- 1 Small Onion
Instructions
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Preheat the oven to 375 degrees
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Prep your chicken; remove the package of giblets, etc and please chicken in baking dish or pan
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In a small bowl, combine the dry ingredients, but only 1/2 teaspoon of the salt
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Cut up the apple and onion into large chunks, toss with the remaining salt
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Stuff the chicken with the salted chunks if apple and onion, if any remaining, scatter around the chicken in the pan
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Put slices of the butter underneath the skin
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Rub the maple syrup over the top of the chicken
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Sprinkle/rub the dry seasoning mix on the chicken
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Add the chicken stock to the pan until it comes about 1/4-1/2 way up
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Place the chicken in the oven, uncovered, and roast for about 2 hours
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When it has reached the right/safe temperature, remove and let sit for a few minutes
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Carve and serve
Recipe Notes
Please note that cooking times will vary depending on the size of the chicken and your oven.
if the skin starts to get too dark, lay a sheet of aluminum foil over the top.
Below is my favorite baking dish set. I have had these for years (I’m talking 13+ years!) and they are still in great condition.
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