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Maple-Rosemary Roast Chicken

Ingredients

  • 5 pound whole chicken, rinsed and patted dry
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup butter, softened
  • 1 teaspoon McCormick Smokehouse Maple Seasoning
  • 1 teaspoon dijon mustard
  • 1 teaspoon chopped fresh rosemary
  • 23 sprigs fresh rosemary
  • Salt and pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Pin wings back and place chicken in a large backing dish.
  3. Season chicken with salt and pepper.
  4. In a small bowl mix butter, seasoning, dijon mustard and rosemary.
  5. Brush butter mixture over chicken.
  6. Place a few sprigs of rosemary in chicken cavity. Tie legs of chicken with twine.
  7. Bake in preheated oven for about 90 minutes, or until internal temperature reaches 170 degrees, basting every 20-25 minutes.
  8. Remove from oven. Cover with foil and let chicken rest for 15-20 minutes before carving.

Notes

Add potatoes and carrots to the chicken. Quarter 5-6 potatoes lengthwise and cut 5-6 peeled carrots in half. Season potatoes and carrots generously with salt and pepper.
Mix 1/4 cup softened butter, 1 teaspoon McCormick Smokehouse Maple seasoning, 1 teaspoon dijon, 1 teaspoon chopped fresh rosemary in a large bowl.
Add potatoes and carrots and toss to coat.
Add potatoes and carrots to baking dish and roast with chicken.