Imagine the tantalizing aroma of a succulent roast chicken, perfectly glazed with a sweet and tangy orange-maple sauce, wafting through your kitchen. Inspired by the cult classic film "Withnail and I," this Orange Maple Glazed Roast Chicken is not just a meal; it's an experience that will transport you to the heart of British culinary charm. Whether you're hosting a dinner party or simply treating yourself to a delightful weeknight feast, this recipe promises to impress. Ready to elevate your roast chicken game? Read on to discover how to create this mouthwatering dish that will leave your guests begging for seconds!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 whole chicken
- 1/2 cup maple syrup
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This ensures more even cooking.
- Preheat the oven to 425°F (220°C). Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- In a mixing bowl, whisk together maple syrup, orange juice, soy sauce, garlic powder, salt, and pepper to create the glaze. Set aside.
- Season the chicken generously inside and out with salt and pepper. If possible, gently separate the skin from the meat to allow the glaze to penetrate.
- Place the chicken breast-side up in a roasting pan or cast-iron skillet. Truss the legs with kitchen twine for even cooking.
- Roast the chicken for 45 minutes, then begin basting with the maple-orange glaze every 15 minutes. This will create a beautiful caramelized exterior.
- Continue roasting until the internal temperature of the thickest part of the thigh reaches 165°F (74°C), approximately 1 hour and 15-30 minutes total.
- Remove from oven and let rest for 15 minutes before carving. This allows the juices to redistribute throughout the meat.
- Drizzle any remaining glaze over the chicken before serving for extra flavor.
Tips
- Room Temperature Chicken: Always remove the chicken from the refrigerator 30 minutes before cooking. This step helps ensure even cooking and a juicy roast.
- Crispy Skin: For the crispiest skin, pat the chicken dry with paper towels before seasoning. Moisture on the skin can prevent it from getting that desirable crunch.
- Flavor Infusion: Gently separate the skin from the meat before applying the glaze. This allows the sweet and savory flavors to penetrate deeper, enhancing the overall taste.
- Basting is Key: Don’t skip the basting! Every 15 minutes, brush the chicken with the glaze to build a caramelized crust that’s both visually appealing and delicious.
- Check Temperature: Use a meat thermometer to ensure the chicken is cooked perfectly. The internal temperature should reach 165°F (74°C) at the thickest part of the thigh for safe consumption.
- Rest Before Carving: Let the chicken rest for 15 minutes after taking it out of the oven. This crucial step allows the juices to redistribute, resulting in a more flavorful and moist chicken.
- Extra Glaze: Don’t forget to drizzle any remaining glaze over the chicken before serving. It adds a burst of flavor that will elevate your dish even further.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 110mg
