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Maple Thyme Roast Chicken


Somehow we inherited an enormous quantity of maple syrup when we moved into our new apt. from our friends who had previously lived here. I wanted to find some unique ways to use some of it, instead of eating pancakes every day. I’ve been cooking more whole chickens lately because they’re pretty economical and quite simple to make! This recipe turned out great, especially the crispy maple skin.




  • ›4-lb. whole chicken, rinsed and patted dry
  • ›Kosher salt and freshly ground black pepper
  • ›1/2 cup pure maple syrup
  • ››2 Tbs. vegetable oil
  • ›2 Tbs. balsamic vinegar
  • ›a handful of chopped fresh thyme, extra sprigs for garnish
  • ›1/8 tsp. cayenne


  • Position a rack in the upper third of oven and heat the oven to 400°F.  Rub 3/4 tsp. salt and 1/4 tsp. pepper all over the chicken and set it breast side up in a 9×13-inch baking dish
  • In a small bowl, whisk the maple syrup, oil, vinegar, thyme, and cayenne with 1 tsp. salt. Pour the mixture evenly over the chicken. Sprinkle the chicken with 1/4 tsp. salt and several grinds of black pepper. Roast the chicken, basting or brushing it occasionally with the pan juices, until an instant-read thermometer inserted in the deepest part of the thigh registers 165° to 170°F, 45 to 50 minutes. (Keep an eye on the pan juices; if they seem to be burning, add a couple of tablespoons of water to the bottom of the pan.)
  • Let the chicken rest for a few minutes, cut it into pieces, drizzle it generously with the pan juices, and serve

Recipe from Fine Cooking

One Response to “Maple Thyme Roast Chicken”

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