Damn good Roasted Chicken


  • 3.5 – 4 pound Simerville Farm Chicken
  • 4 tbsp Maple syrup
  • 1 tbsp Melted butter
  • 1 tsp Garlic powder
  • 1 1/2 tsp Seasoning salt
  • 1 1/2 tsp Black pepper
  • 2 tsp Dijon mustard
  • 1 tbsp Corn starch
  • 500 ml Chicken stock


  1. Mix melted butter and maple syrup in a small bowl or wide mouthed tea cup.
  2. Mix in garlic powder, seasoning salt, black pepper, and dijon mustard.
  3. Fold the tips of the wings behind the chicken like it is laying on a beach.
  4. Lift skin on the chicken breast and pour in some of the mixture, taking care to rub and push it on as much of the chicken meat as you can.
  5. Pour excess mixture into the cavity of the chicken.
  6. Place chicken on a roasting rack in a roasting pan and pour chicken stock into roasting pan.
  7. Place into a 375F preheated oven.
  8. Turn oven down to 350F after 10 minutes and cook for 20 minutes per pound.  Baste every 30 minutes or so.
  9. Cook to an internal temperature of 165F, then remove from oven and let rest for 5 minutes.
  10. Drain internal cavity into roasting pan and move chicken to cutting board.
  11. Heat roasting pan on stove top, add about 1/2 cup of water to deglaze the pan.
  12. Bring to a boil while stirring with a flat whisk.
  13. Once boiling whisk in corn starch to thicken gravy.

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