Maple Rosemary Roast Chicken and Vegetables


  1. 3 – 4 pound chicken.  Best if you can brine the chicken or purchase a pre-brined chicken
  2. 1 stick (8 tablespoons butter)
  3. Bunch of rosemary, finely chopped
  4. Bunch of thyme, finely chopped
  5. 2 tablespoons dried or chopped fresh oregano
  6. ¼ cup maple syrup
  7. 6 – 8 carrots, peeled and cut into 2 – inch chunks
  8. 2 medium yellow onions, thickly sliced in half-moon slices
  9. Salt + pepper


  1. Preheat oven to 375 degrees
  2. Wash the chicken well and dry completely.  Best if you can let chicken sit uncovered in the refrigerator for 1 hour before cooking
  3. Heat the stick of butter in a saucepan.  Once butter is melted, stir in the maple syrup, rosemary, thyme and oregano
  4. Place the chopped carrots and onions in the bottom of a Dutch oven and pour about 2 tablespoons of the butter/herb mixture over the vegetables.  Toss well to combine.  Salt + pepper the vegetables
  5. Place the chicken directly on top of the vegetables, massage the remainder of the butter/herb mixture into the chicken.  Take care to get a lot of the butter/herb mixture underneath the skin of the chicken. Salt + pepper the chicken
  6. Roast at 375 degrees until a thermometer placed in the thickest part of the breast reads 165 degrees.  About 1 hour