Recipe Box < Chicken Recipes 

Maple Glazed Roasted Chicken

What is needed: 

Ingredients:

2, 2 1/2 lb. roasting chickens split in half

one stick butter, softened

1/4 cup pure maple syrup

1 Tablespoon salt

1 Tablespoon fresh ground pepper

Vegetable cooking spray

Preheat oven to 360 degrees. Rub down split chicken pieces with 1/4 cup softened butter. Salt and pepper both sides of chicken pieces. Melt remaining stick of butter. Add pure maple syrup to melted butter and stir to blend. Coat roasting pan rack with vegetable cooking spray. Place chicken pieces, skin side up, onto roasting rack. Baste chicken pieces with some of the butter and maple syrup mixture. Place roasting pan with chicken into oven uncovered. Bake for 1 - 1 1/2 hours. Baste chicken with remaining butter and maple syrup mixture every 15 minutes. Chicken should appear golden brown and glazed when done.

Serving suggestions:

This recipe is perfect for the classic Sunday dinner. Serve with steamed or roasted vegetables, mashed potatoes, dinner rolls with butter, and a store bought pie.

Use leftover chicken to make a maple glazed chicken salad. Toss your favorite salad greens with bottled vinegrate salad dressing and add carrots, celery, and toasted pine nuts. Top salad with canned mandarin orange slices and shredded maple glazed chicken.

Helpful hints:

Have your butcher split your chickens in half. Some meat counters have chickens already split.

Use pure maple syrup for this recipe.

To toast pine nuts, spread pine nuts out on a non-stick cookie sheet. Preheat oven to 375 degrees. Place cookie sheet with pine nuts into pre-heated oven. Let bake until slightly browned on both sides. After 10 minutes of baking, use a spatula to turn pine nuts over to brown on other side. Careful. When the pine nuts begin to brown, they can over brown very quickly due to the oils in the pine nuts. Note, they will continue baking after you take them from the oven. Remove toasted pine nuts from cookie sheet and place in a small storage container. Let cool before you put the lid on the container. Store in the pantry for two weeks or the refrigerator up to four weeks.