Maple Rosemary Roast Chicken

recipe

• 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!