Roast Chicken Quebecois
Experience the comforting flavors of Quebec with our indulgent Roast Chicken Quebecois recipe, a perfect union of tradition and elegance. This show-stopping dish features a juicy whole chicken infused with the rich sweetness of maple syrup, aromatic fresh herbs like thyme and rosemary, and a fragrant butter rub that crisps up the golden skin. Roasted over a bed of caramelized vegetables and enriched with savory chicken stock, every bite bursts with hearty, well-balanced flavors. Ideal for special occasions or a cozy family dinner, this oven-roasted chicken boasts tender, flavorful meat and irresistibly crispy skin, paired with perfectly tender vegetables bathed in savory pan juices. It's a taste of Canadian comfort cuisine at its finest!
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 4 tablespoons Unsalted butter
- 3 tablespoons Maple syrup
- 2 tablespoons Fresh thyme
- 1 tablespoon Fresh rosemary
- 2 tablespoons Fresh parsley
- 4 Garlic cloves, minced
- 1 cup Chicken stock
- 1 Yellow onion, quartered
- 2 Carrots, peeled and cut into large chunks
- 2 Celery stalks, cut into large chunks
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 Lemon, halved
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken inside and out under cold water, then pat it dry thoroughly with paper towels.
In a small bowl, mix the softened butter, maple syrup, thyme, rosemary, parsley, and minced garlic. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the mixture.
Loosen the skin of the chicken by carefully sliding your fingers under it without tearing it. Rub half of the butter and herb mixture under the skin and the other half over the outside of the chicken.
Season the cavity of the chicken with the remaining salt and pepper. Stuff it with the lemon halves and a few sprigs of rosemary and thyme, if desired.
In a roasting pan, scatter the onion, carrots, and celery to create a bed for the chicken. Pour the chicken stock into the pan.
Place the chicken breast-side up on top of the vegetables in the roasting pan.
Roast the chicken in the preheated oven for 60-90 minutes, basting it with the pan juices every 20 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute for a juicy chicken.
Serve the roast chicken with the caramelized vegetables and the flavorful pan juices as a sauce. Optionally, garnish with fresh parsley.
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 5277 mg | 229% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 60.1 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1821 mg | 39% | |
*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.
