Ingredients
Equipment
Method
- Pat chicken dry completely.
- Rub with oil, salt, pepper, garlic powder, thyme.
- Fill with lemon, onion, garlic, thyme.
- Combine maple syrup, butter, balsamic, mustard, rosemary, salt.
- Stir into glaze bowl.
- Roast chicken at 425°F for 20 minutes.
- Lower oven to 350°F.
- Brush chicken with glaze.
- Roast 60–75 minutes, basting every 20 minutes.
- Ensure thigh reads 165°F.
- Brush with remaining glaze.
- Let rest 15 minutes before carving.
Notes
Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used
