Maple Rosemary Roast Chicken

Step 1

Preheat the oven to 375ºF. Cut the brussels sprouts in half.

Step 2

To half of the rosemary stems, remove the leaves & finely chop.

Step 3

In a small sauce pot, add the butter, maple syrup & chopped rosemary. Cook for about 2 min on medium heat until the butter is melted & bubbly. Set aside to cool.

Step 4

Pat the chicken dry with a paper towel. Add the remaining rosemary stems into the cavity of the chicken. Using kitchen twine, tie the ends of the drumsticks together & knot it tightly (this is optional but helps ensure a juicy chicken)!

Step 5

Add the chicken, brussles sprouts & baby potatoes to a baking dish. Pour the maple-butter onto the chicken & veggies. Rub the chicken & veggies with your hands to coat evenly. Season everything generously with salt & pepper. Roast the chicken in the oven for about 1 hour or until the chicken is fully cooked (internal temperature is 165ºF).

Step 6

While the chicken is roasting, remove it every 15 min & baste the chicken with the pan drippings. If there aren't many pan drippings, add a splash of water to the pan & continue roasting.

Step 7

Remove the chicken from the oven, carve & serve alongside the veggies & any pan drippings. Enjoy!