Maple Herb Roasted Chicken
Maple Herb Roasted Chicken
Ingredients
For the Salt Cure
- 3 1/2 pounds whole chicken, giblets removed
- 2 tablespoons kosher salt
For the Compound Butter
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 garlic, cloves, minced
- 1 lemon, zested
- 1 teaspoon Kinder's Wood Fire Garlic Seasoning
- 1/2 teaspoon kosher salt
- 1 tablespoon maple syrup
For the Aromatics
- 2 celery stalks, cut into 2-inch pieces
- 1/2 yellow onion, cut into wedges
- 1 garlic, head, halved crosswise
- 1/2 lemon
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
For Garnish (Optional)
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1 lemon, halved and charred
- 1/2 pomegranate, halved
Instructions
- 1
Prepare the chicken for salt curing: Pat the whole chicken thoroughly dry with paper towels, both inside and out. Generously season the chicken all over with 2 tablespoons of kosher salt, ensuring it's well coated. Place the chicken on a wire rack set over a baking sheet.
⏱️ 10 min
- 2
Salt cure the chicken: Refrigerate the chicken, uncovered, on the wire rack for at least 12 hours or overnight (up to 24 hours). This allows the salt to penetrate and tenderize the meat while drying out the skin for crispiness.
⏱️ 720 min
- 3
Make the compound butter: In a small bowl, combine the softened unsalted butter, chopped fresh thyme, chopped fresh rosemary, minced garlic, lemon zest, Kinder's Wood Fire Garlic Seasoning, and 1/2 teaspoon of kosher salt. Drizzle in the maple syrup and mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 4
Prepare the chicken for roasting: Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Preheat your oven to 400°F. Gently separate the skin from the breast meat of the chicken to create a pocket. Take about one-third of the compound butter and spread it evenly underneath the skin, directly over the breast meat.
⏱️ 10 min•🌡️ 400
- 5
Stuff the chicken: Stuff the chicken cavity with the celery stalks, onion wedges, halved head of garlic, half lemon, and fresh rosemary and thyme sprigs.
⏱️ 5 min
- 6
Tie and butter the chicken: Tie the chicken legs together with butcher's twine. Take the remaining compound butter and massage it all over the outside of the chicken, ensuring it is evenly coated. Sprinkle the exterior with a final touch of Kinder's Wood Fire Garlic Seasoning, if desired.
⏱️ 5 min
- 7
Roast the chicken: Place the seasoned and butter-coated chicken in a large roasting pan. Roast in the preheated oven for 60-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. Baste the chicken every 20-30 minutes with its pan drippings and any melted butter in the pan to ensure a golden, crispy skin.
⏱️ 90 min•🌡️ 400
- 8
Rest and serve: Once cooked, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Garnish with fresh rosemary and thyme sprigs, charred lemon halves, and pomegranate halves, if using. Drizzle with additional pan drippings before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Maple Herb Roasted Chicken
Ingredients
For the Salt Cure
- 3 1/2 pounds whole chicken, giblets removed
- 2 tablespoons kosher salt
For the Compound Butter
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 garlic, cloves, minced
- 1 lemon, zested
- 1 teaspoon Kinder's Wood Fire Garlic Seasoning
- 1/2 teaspoon kosher salt
- 1 tablespoon maple syrup
For the Aromatics
- 2 celery stalks, cut into 2-inch pieces
- 1/2 yellow onion, cut into wedges
- 1 garlic, head, halved crosswise
- 1/2 lemon
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
For Garnish (Optional)
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1 lemon, halved and charred
- 1/2 pomegranate, halved
Instructions
- 1
Prepare the chicken for salt curing: Pat the whole chicken thoroughly dry with paper towels, both inside and out. Generously season the chicken all over with 2 tablespoons of kosher salt, ensuring it's well coated. Place the chicken on a wire rack set over a baking sheet.
⏱️ 10 min - 2
Salt cure the chicken: Refrigerate the chicken, uncovered, on the wire rack for at least 12 hours or overnight (up to 24 hours). This allows the salt to penetrate and tenderize the meat while drying out the skin for crispiness.
⏱️ 720 min - 3
Make the compound butter: In a small bowl, combine the softened unsalted butter, chopped fresh thyme, chopped fresh rosemary, minced garlic, lemon zest, Kinder's Wood Fire Garlic Seasoning, and 1/2 teaspoon of kosher salt. Drizzle in the maple syrup and mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 4
Prepare the chicken for roasting: Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Preheat your oven to 400°F. Gently separate the skin from the breast meat of the chicken to create a pocket. Take about one-third of the compound butter and spread it evenly underneath the skin, directly over the breast meat.
⏱️ 10 min•🌡️ 400 - 5
Stuff the chicken: Stuff the chicken cavity with the celery stalks, onion wedges, halved head of garlic, half lemon, and fresh rosemary and thyme sprigs.
⏱️ 5 min - 6
Tie and butter the chicken: Tie the chicken legs together with butcher's twine. Take the remaining compound butter and massage it all over the outside of the chicken, ensuring it is evenly coated. Sprinkle the exterior with a final touch of Kinder's Wood Fire Garlic Seasoning, if desired.
⏱️ 5 min - 7
Roast the chicken: Place the seasoned and butter-coated chicken in a large roasting pan. Roast in the preheated oven for 60-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. Baste the chicken every 20-30 minutes with its pan drippings and any melted butter in the pan to ensure a golden, crispy skin.
⏱️ 90 min•🌡️ 400 - 8
Rest and serve: Once cooked, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Garnish with fresh rosemary and thyme sprigs, charred lemon halves, and pomegranate halves, if using. Drizzle with additional pan drippings before serving.
⏱️ 15 min