Garlic Roasted Chicken with Maple Glaze
Indulge in the irresistible flavors of Garlic Roasted Chicken with Maple Glaze, a mouthwatering recipe that combines savory and sweet in perfect harmony. This golden roast features a whole chicken seasoned with a flavorful blend of garlic, olive oil, paprika, and fresh thyme for a herbaceous aroma. The star of the dish is a luscious glaze made from maple syrup, soy sauce, butter, and a splash of lemon juice, creating a glossy caramelized finish. Roasted to perfection with crispy skin and tender, juicy meat, this dinner centerpiece is ideal for family meals or special occasions. Serve it warm with roasted garlic and pan juices for a dish that’s guaranteed to impress. Perfect for lovers of hearty, comfort-food fare, this recipe is an easy yet elegant choice for your next dinner spread.
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Recipe Information
Ingredients
- 1 whole chicken
- 8 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 5 sprigs fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and place it in a large roasting pan.
Peel and lightly smash the garlic cloves. Place half of them inside the cavity of the chicken along with three sprigs of thyme.
In a small bowl, mix the olive oil, salt, black pepper, and paprika. Rub this mixture generously over the skin of the chicken, making sure it's evenly coated.
Melt the butter in a small saucepan over low heat. Stir in the maple syrup, soy sauce, and lemon juice until fully combined. Set this glaze aside.
Distribute the remaining garlic cloves and thyme sprigs around the chicken in the pan.
Place the chicken in the oven and roast for 60 minutes, basting it every 15 minutes with the maple glaze.
After 60 minutes, increase the oven temperature to 425°F (220°C) and roast for an additional 15 minutes to allow the skin to crisp up and caramelize.
Check the internal temperature of the chicken using a meat thermometer. It should read 165°F (74°C) at the thickest part of the breast and thigh.
Once done, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve warm with the roasted garlic and pan juices drizzled on top.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 6147 mg | 267% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 40.8 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
