Maple-Mustard Glazed Roasted Chicken

Maple-Mustard Glazed Roasted Chicken

I have been fighting a terrible cold for the last several days and I was in the mood for comfort food so I decided to roast a chicken. I found a recipe on Bran Appetit! that looked amazing and simple. I started out roasting the chicken simply seasoned with sea salt, freshly cracked pepper, and garlic powder. Halfway through roasting, I basted the bird with most of the maple-mustard mixture. I roasted it for another 20 minutes then basted it again with the remaining mixture. The chicken turned out beautiful, moist, tender, and so delicious. I paired it with roasted veggies (to post tomorrow) and wilted spinach. It was a healthy and comforting meal that tasted fantastic.

Maple-Mustard Glazed Roasted Chicken

How to Make a Maple-Mustard Glazed Roasted Chicken

Preheat the oven to 375 degrees. Line a roasting pan with tin foil then place the roasting rack on top.

Remove the organ bag from the inside of the carcass. Rinse the chicken with cold water then pat dry. Season both sides of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place pieces of carrot, onion, and garlic inside the cavity, if desired. Side Note: I used the ends from the roasted veggies that I was serving with the chicken.  Place a meat thermometer into the thickest part of the thigh without touching the bonePlace the chicken on the roasting rack and put it into the oven to roast for 40 minutes.

In a small bowl mix together the maple syrup, Dijon mustard, and grainy mustard. Brush half of the mixture over the chicken. Put the coated chicken back into the oven for 15-20 minutes; remove and baste with the remaining mixture. Place back into the oven and continue roasting until the chicken is cooked through and the juices run clear and there is an internal temperature of 165 degrees, about 20 minutes. Remove the chicken from the oven and let it sit for 10 minutes before carving and serving. Enjoy.

Maple-Mustard Glazed Roasted Chicken

 

Maple-Mustard Glazed Roasted Chicken

Maple-Mustard Glazed Roasted Chicken

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Course: Main
Cuisine: American
Servings: 6 - 8

Equipment

  • Roasting Pan

Ingredients

  • 1 whole chicken 5-6 pounds
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • Onion pieces carrot pieces, and garlic cloves for the cavity, if desired
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard

Instructions

  • Preheat the oven to 375 degrees. Line a roasting pan with tin foil then place the roasting rack on top.
  • Remove the organ bag from the inside of the carcass. Rinse the chicken with cold water then pat dry. Season both sides of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place pieces of carrot, onion, and garlic inside the cavity, if desired.
    Side Note: I used the ends from the roasted veggies that I was serving with the chicken.
  • Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken on the roasting rack and put it into the oven to roast for 40 minutes.
  • In a small bowl mix together the maple syrup, Dijon mustard, and grainy mustard. Brush half of the mixture over the chicken. Put the coated chicken back into the oven for 15-20 minutes; remove and baste with the remaining mixture.
  • Place back into the oven and continue roasting until the chicken is cooked through and the juices run clear and there is an internal temperature of 165 degrees, about 20 minutes.
  • Remove the chicken from the oven and let it sit for 10 minutes before carving and serving. Enjoy.
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27 Comments

  1. Would you be willing to post about how you meal plan / grocery shop? A lot of your posts make it sound like the recipes you choose to make are very spur of the moment, but that would require a ton of trips to the grocery store! Or do you plan ahead more than it sounds?

    1. Emily,

      I am not a planner (when it comes to grocery shopping or meal planning). I do go to the grocery store a few times a week, but luckily it’s very close to my home. I usually cook my meals by what I am craving at the time.

      Pam

  2. The glaze sounds really good and your shot makes me want chicken. I admire your doing it while ailing. When I get a bad cold I barely function and can’t imagine cooking more than soup from the freezer or a can. Of course I’ve known for a long time that women are tougher than men 🙂

  3. Are you giving us “the bird” lady?!? Ha ha

    Hate to hear that you are sick, especially after your back issues. Boooooo. But this chicken looks amazingly good and I bet the leftovers would rock in enchiladas.

  4. Yum! This is so good! I just made a maple roasted chicken too! my recipe came from Diana Henry’s cookbook, roast figs, sugar snow … the glaze is perfect isn’t it?
    Yum! You always make the best stuff!

  5. Hope you are feeling better! I like to roast a whole chicken on Sundays before the week for meals. It makes life so much easier. This looks delicious–I will have to try this recipe out soon.