Festive Roast Chicken
Ingredients
For the Chickens
- 2 whole chickens, about 4-5 pounds
- 2 tbsp salt
- 1 tbsp light brown sugar
- 2 tbsp garlic powder
- 1 tbsp smoked paprika
- 2 tbsp black pepper
Glaze
- ¼ cup maple syrup
- 1 stick + 2 tbsp butter
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp white wine vinegar
Instructions
- Preheat oven to 300°F.
- Remove any giblets from the chicken cavity and pat the skin dry with paper towel. Season liberally with salt and brown sugar, inside and out. Complete this step 24 hours prior if possible, letting the chicken sit in the fridge uncovered to dry out the skin.
- Remove from the fridge at least 20 minutes before cooking. Stuff the cavity with the halved shallot, 2 cloves of smashed garlic, and a few sprigs of fresh herbs. Trussing the legs is optional.
- In a small sauce pan, melt the butter. Pour off 2 tbsp into a separate small bowl. Brush the outside of the chickens with the 2 tbsp of melted butter. Coat the outside of the chickens in the remaining seasonings. Transfer them to a wire rack lined sheet pan and into the oven to bake for 3 hours.
- While the chicken bakes, prepare the glaze. Add the remaining ingredients to the small sauce pan with the rest of the melted butter. Bring to a simmer over medium low heat and cook until thickened, about 8 minutes. Baste the chicken with the glaze every hour.
- Allow the chicken to rest at room temp for at least 30 minutes before carving. Discard the contents in the cavity. Carve and plate with more herbs. Drizzle any additional herb butter over the cooked chicken.
