Entree: United States – New Hampshire, New England – Maple-Glazed Roast Chicken

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1 whole chicken, approx. 4.5 lb (2.0 kg), giblets removed
- 1 small apple, cored and halved (optional), approx. 6 oz (170 g)
- 4 tbsp (60 g) unsalted butter, softened
- 1/2 cup (120 ml) pure maple syrup
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 cup (120 ml) low-sodium chicken stock
- 3 cloves garlic, minced (approx. 9 g)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) smoked paprika
- 2 tsp (10 g) kosher salt, divided (adjust to taste)
- 1 tsp (5 g) freshly ground black pepper, divided
- 2 tbsp (8 g) fresh thyme leaves, divided (or 6–8 sprigs)
- 2 sprigs fresh rosemary
- 1.5 lb (680 g) Yukon Gold potatoes, halved or quartered
- 1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) pieces
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 1 medium yellow onion, cut into wedges, approx. 8 oz (225 g)
- 1 tbsp (15 ml) maple syrup (extra for glazing if desired)
- Flaky sea salt for finishing (optional)

Instructions

Short Description:
A roast whole chicken glazed with locally produced New Hampshire maple syrup and pan-roasted root vegetables, finished with a buttery maple pan sauce for a balanced main-course meal. The glaze gives the bird a glossy, sweet-savory exterior while the vegetables roast in the chicken juices.

Regional Notes:
This New Hampshire version highlights locally produced pure maple syrup in the glaze and sauce, and often includes a halved local apple in the cavity for an extra hint of orchard character. The recipe pairs the maple-glazed bird with classic New England roast vegetables (potatoes, carrots, Brussels sprouts) to make a full entree rooted in regional ingredients.

1. Preheat oven to 425°F (220°C). Position a rack in the lower-middle of the oven. Remove the chicken from the refrigerator 30 minutes before roasting to come closer to room temperature.
2. In a small bowl, combine softened butter, 1/4 cup (60 ml) maple syrup, Dijon mustard, minced garlic, smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp (4 g) chopped thyme. Mix to a spreadable paste.
3. Pat the chicken very dry with paper towels. Gently loosen the skin over the breasts and thighs with your fingers and spread about two-thirds of the maple-butter mixture under the skin, coating the meat. Rub the remaining mixture all over the outside of the skin. Tuck wing tips under the bird and tie the legs with kitchen twine if desired.
4. Place the halved apple, remaining thyme sprigs, and rosemary inside the chicken cavity. Season the cavity lightly with a pinch of salt and pepper.
5. In a large bowl, toss the potatoes, carrots, Brussels sprouts, and onion with olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and the remaining chopped thyme. Spread the vegetables in a single layer in a large roasting pan or a rimmed baking sheet with a roasting rack set over (or directly in) the pan.
6. Set the chicken breast-side up on top of the vegetables or on a rack above them. Roast in the preheated oven for 25 minutes.
7. Meanwhile, make the maple glaze: in a small saucepan over low heat combine 1/4 cup (60 ml) maple syrup, apple cider vinegar, and chicken stock. Bring to a gentle simmer and cook for 3–4 minutes to slightly reduce. Remove from heat and whisk in 1 tbsp (15 g) butter until glossy. Reserve.
8. After the initial 25 minutes of roasting, brush the chicken evenly with half of the warm maple glaze. Return to oven and roast for another 20–30 minutes, basting once more with remaining glaze midway, until the vegetables are tender and a thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Total roast time will be about 50–60 minutes for a 4.5 lb (2.0 kg) bird; adjust for size.
9. If the skin is browning too quickly, tent the chicken loosely with foil for the last 10–15 minutes. If the skin needs crisping, move the rack up and broil for 1–2 minutes while watching carefully.
10. Remove the chicken from the oven and transfer to a cutting board. Pour pan juices from the roasting pan into the reserved glaze saucepan, skim off excess fat if desired, and simmer 2 minutes to meld flavors. Add an extra tablespoon of maple syrup if you like a sweeter finish.
11. Let the chicken rest 10–15 minutes before carving. Toss the roasted vegetables with a drizzle of the pan glaze, taste and adjust seasoning, and finish with flaky sea salt if desired.
12. Carve the chicken and serve slices with a generous portion of glazed vegetables and pan sauce spooned over the top.