Roast chicken can’t be beat when hosting a dinner party for several reasons. 1) It’s simple to make - you put it in the oven and forget about it for over an hour which gives you plenty of time to work on apps and sides. 2) Most people adore a roast chicken. 3) It presents beautifully - it’s almost like having a miniature version of Thanksgiving all over again. This particular roast chicken is a winter night’s dream! Roasty toasty brown butter, sweet maple, and all the hearty winter herbs - it truly is the perfect roast chicken for cold months.
I have attempted to no longer eat meat unless I know where it comes from. Yes, it can be tricky, but the mass production of chicken is out of hand these days, and I don’t want what goes into that meat being put into my body. So I found a local farmer in Memphis, Bailey Family Farm, who raises his chickens in the most humane way! It’s pretty unbelievable how these chickens are raised and you can read all about it here. If you live in Memphis, I highly recommend Bailey. If not, do you best to find your own local chicken farm - it’s so worth it.
4 to 6 servings
5 tablespoons salted butter
2 tablespoons pure maple syrup
1 (4 to 5 pound) whole chicken - giblets removed
Kosher salt and freshly cracked pepper
1 bunch thyme, plus 2 teaspoons minced
1 bunch sage, plus 2 teaspoons minced
Place butter in a pan over medium heat and don’t touch the butter or move the pan. Let it cook down until it’s brown and toasty - you’ll be able to smell it. Take off the heat and stir in the maple syrup. Transfer to a rimmed plate or shallow bowl and put in the fridge until it starts to harden but is still soft enough to spread - about 15 minutes.
Preheat your oven to 400 degrees. Rinse the chicken inside and out and pat dry with paper towels. Place in a cast iron skillet and season the cavity liberally with salt and pepper then stuff with the thyme and sage bunches. Rub the chicken all over with the soft butter - leave about 2 tablespoons to put underneath the skin of the breasts. To do that, loosen the breast skin at the top with your fingers, pulling the skin away from the breast. Spoon the butter underneath the skin then squeeze all the way down. Salt and pepper the outside of the chicken liberally on all sides then sprinkle with herbs. Keeping the chicken breast side up, tuck the wings under and tie the legs together using kitchen string.
Place the pan in the middle rack of your oven (too close to the top and the breast skin will burn). Roast for about 1 hour and 20 minutes or until the temperature reaches 165 degrees with a thermometer in the thickest part of the thigh. Let rest for at least 15 minutes then carve the chicken into pieces and slice the breast meat. Brush the chicken pieces with the all the melted butter in the bottom of the cast iron. Serve warm or at room temperature.