Oven, Baking dish, Knife, Stovetop, Pot (small)
Preheat the oven to 375ºF. Cut the brussels sprouts in half.
To half of the rosemary stems, remove the leaves & finely chop.
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.
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)!
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).
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.
Remove the chicken from the oven, carve & serve alongside the veggies & any pan drippings. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Maple Rosemary Roast Chicken" contains 615 Energy, 28 g of Fat, 44 g of Carbohydrates, 51 g of Protein, 7 g of Fiber.