Spatchcock Maple Roasted Whole Chicken made with pure maple syrup is super flavorful and cuts down on cooking time.
Today is National Maple Syrup Day so I just had to experiment with a new, quick and easy recipe to share with you and came up with this two-ingredient Spatchcock Maple Roasted Chicken.
Yes, that's it. Two simple ingredients: a whole roaster chicken and pure maple syrup. You can't get any easier than that and just look at that golden brown color!
Spatchcock, pronounced spaCHˌkäk, is a cooking term used when poultry is split down the center, the back is removed and it's flattened. At that point, it's either roasted in the oven or grilled; which reduces the total cooking time.
This method comes in super handy when you just don't have as much time to make dinner during the week and want a wholesome meal.
How do you Spatchcock a Whole Chicken?
For this recipe I chose to use a whole roaster chicken and you can purchase them at any local grocery store or butcher. I try to get the largest one I can find; which seems odd since there are only four of us in our family. However, there is a method to my madness.
We will undoubtedly have more meat than we need leftover, so I utilize it to make dinners and lunches for other nights during the week like this chicken salad, chicken pot pie and even use the carcass to make homemade chicken soup. Waste not, want not right?
Start by preheating your oven to 375 degrees F. Remove any giblets from inside the bird and discard; then place the chicken breast side down on a sturdy cutting board and get out your kitchen shears.
Take your shears and carefully cut down each side of the backbone of the chicken until it's been removed.
How do you make Maple Roasted Whole Chicken?
Turn the chicken over; then using the palm of your hands, gently push down on the chicken to flatten it out. Place the chicken in a roasting pan without the rack and generously brush maple syrup on top of the chicken and add 1 cup of either water or chicken broth to the bottom of the pan.
This will keep the chicken from sticking to the pan. You can also place the chicken on top of a bed of cut up vegetables like carrots, celery, onions and potatoes.
Allow the chicken to cook for 30 minutes; then baste the chicken with the pan drippings. Cook for another 30 minutes or until the internal temperature of the chicken reaches 180 degrees F when you insert a meat thermometer into the thickest part of the breast near the leg and thigh.
Cooking times may vary depending on how many pounds your chicken; which is why using the thermometer is always best. Remove the chicken from the oven and allow to cool for 10 minutes before carving.
How do you carve a whole roasted chicken?
I explained how to carve a turkey before, but carving a whole chicken is practically the same; just on a smaller scale. If you follow these steps, you'll be a pro in no time.
- Cut the legs from the body where the thigh meets the breast.
- Cut through the leg joint to separate the drumstick from the thigh.
- If you prefer your dark meat sliced, hold the drumstick by the leg and slice the meat downward off of the bone. For the thigh, cut the meat off of the bone angling the knife as you go.
- Carve both breasts from the breastbone and ribcage; then slice the breast crosswise into ½″ slices.
My family loved this recipe for Spatchcock Maple Whole Roasted Chicken. The recipe is super simple to make, yet loaded with that sweet, nutty flavor from the maple syrup.
Serve this with mashed potatoes and your favorite vegetable for a delicious weeknight meal. ~Enjoy!
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Spatchcock Maple Whole Roasted Chicken
Ingredients
- 1 Whole Roaster Chicken
- 1 c. Pure Maple Syrup
- 1 c. Water or Chicken Broth
Instructions
- Preheat your oven to 375 degrees F. Remove any giblets from inside the bird and discard; then place the chicken breast side down on a sturdy cutting board and get out your kitchen shears. Take your shears and carefully cut down each side of the backbone of the chicken until it's been removed.
- Turn the chicken over; then using the palm of your hands, gently push down on the chicken to flatten it out. Place the chicken in a roasting pan and generously brush maple syrup on top of the chicken and add 1 cup of either water or chicken broth to the bottom of the pan. (This will keep the chicken from sticking to the pan. You can also place the chicken on top of a bed of cut up vegetables like carrots, celery, onions and potatoes.)
- Allow the chicken to cook for 30 minutes; then baste the chicken with the pan drippings. Cook for another 30 minutes or until the internal temperature of the chicken reaches 180 degrees F when you insert a meat thermometer into the thickest part of the breast near the leg and thigh. (Cooking times may vary depending on how many pounds your chicken; which is why using the thermometer is always best.)Remove the chicken from the oven and allow to cool for 10 minutes before carving.
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Barb says
MG! This was an amazing recipe! The aroma and flavour unbelievable! I did have a layer of butter large chopped onions, zucchini, carrots, mushrooms, and tiny potatoes. A great dinner completely and perfectly cooked in 1hr. Thank you for sharing
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe!