Glazed Maple Chipotle Roast Chicken. A perfectly roasted succulent chicken with a sweet and spicy glaze. A little something different for Sunday dinner.
Originally published August 2012
A roast chicken dinner is about as homey as good cooking gets. At our house roasted potatoes are a must with a good roast chicken; not making roast potatoes would be a cardinal sin in my son’s eyes especially. You can find our very popular version of English style roast potatoes here.
We often roast off other root vegetables like carrots and Spouse’s favourite parsnip to serve as well but the star of the show is always a perfectly roasted chicken.
I like to brine my poultry before roasting but it’s not essential if you are pressed for time. You can read more about my brining technique here.
This one was particularly good with a sweet and smoky glaze to make for a perfect Sunday roast dinner
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- One 3 to 4 lb whole chicken
- 2 cloves minced garlic
- 2 tbsp olive oil
- 1/3 cup low sodium chicken stock
- 1/3 cup maple syrup
- 2 tbsp balsamic vinegar
- 1 tbsp dried thyme
- 1 tsp chipotle powder
In a small pot sauté together the garlic and olive oi for just a minutel. Add all of the remaining ingredients for the glaze.
Simmer slowly stirring often until the glaze reduces by at least half in volume.
Season your chicken with salt and pepper and roast it, uncovered, in a 375 degree oven.
In the last half hour or so of cooking time, brush several layers of the glaze all over the chicken about every 10 minutes.
Let the chicken rest for 10 minutes when it comes out of the oven before carving and serving.