Skillet-Roasted Chicken w/Rosemary, Garlic, & Maple Glaze: TastyTuesday

I can’t take credit for cooking this recipe. It was all the hubby’s doing. Please pardon the photo as he is not use to food photography! I was away for the past four day at Blogher and haven’t gotten back into my grove yet. I was so use to searching for food during my time away that my eating schedule is all a mess. More on that later. Lets talk about this yummy chicken recipe! The recipe comes from this book, which I registered for when we got married and I’m so glad someone bought it because it has been a great addition to my collection. 
Skillet-Roasted Chicken w/Rosemary, Garlic, and Maple Balsamic Glaze

  1. 2 tablespoons fresh rosemary (about 5 sprigs), plus 5 more whole rosemary sprigs
  2. 2 garlic cloves
  3. Grated zest of 1 lemon (reserve 1/2 of the lemon to roast in the chicken)
  4. 1/4 cup olive oil
  5. 1/4 cup balsamic vinegar
  6. 1/4 cup maple syrup
  7. 1 tablespoon lemon juice
  8. 1 whole chicken, 3 to 4 pounds
  9. 2 pounds red potatoes, scrubbed and halved if small, or quartered if large
  10. Salt and freshly ground pepper
  • Position a rack in the center of the oven and preheat to 400F.
  • Using a mortar and pestle, crush together the 2 tablespoons rosemary, garlic, and lemon zest until they form a paste. Place the paste in a bowl and whisk in the olive oil, balsamic vinegar, maple syrup, and lemon juice. {You can also use a blender for this step. Place the rosemary, garlic, lemon zest, vinegar, maple syrup, and lemon juice in a blender and blend until combined. With the blender running, drizzle in the olive oil.}
  • Remove the neck and giblets from the chicken, then rinse the chicken and pat dry. Rub the body and neck cavity with salt and pepper. Using your fingers, loosen the skin and rub the rosemary mixture under the skin over the breast, thighs, and drumsticks. Halve the lemon you used for zesting and place half in the cavity, along with the 5 whole rosemary sprigs.
  • Place the potatoes in a 10- or 12 – inch cast iron skillet. Season with salt and pepper, then place the chicken, breast side up, on top of the potatoes. Roast in the oven for 55 to 65 minutes for a 4 – pound bird. (Add 8 minutes for each additional pound.) After 20 minutes, baste the chicken with the pan juices. Repeat 20 minutes later. Roast until a meat thermometer inserted in the thickest part of the thigh, without touching a bone, reads 170 to 175F and the juices run clear. If you want the dark meat to be fork-tender, roast to 180F.
  • remove the chicken from the pan and place it on a sheet of foil to rest for 5 minutes. {You can return the potatoes to the oven and reduce the heat to 300F to keep them warm.} Meanwhile, reduce the pan juices slightly. After carving the chicken, place it on warmed plates with the potatoes. Spoon some of the reduced pan juices over the top, and serve! 
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About Candice

Candice is a mom of three under 5. Originally from the smallest state of Rhode Island, now living in Connecticut. From working gal to stay-at-home mom, she is walking the path of the Modern Mom.


  1. Ohhh this sounds delicious! I'm bookmarking so when the heat dies down we can add this to our “make” folder!

  2. Yum! I'm going to try really, really hard this week to cook a new dinner recipe/idea every night this week, I feel like we were falling into a rut. 1st up: Porcupine meatballs tonight (meatballs with rice inside them)…fingers crossed they work out!

  3. How yummy!!! I am pinning this!!!

  4. Sounds wonderful!

  5. YUM! Sounds delicious. That maple glaze sounds great! Thanks for sharing. I might just have to try this sometime this week 🙂

  6. That looks soooo yummy, and I think your husband actually took a great pic!!

  7. This looks amazing! Bookmarking for future use!

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