- One (3-4 pound) all natural whole chicken
- 1/2 cup butter, softened
- 1/4 cup fresh herbs, finely minced (sage, rosemary, thyme)
- 2 Tablespoons pure maple syrup (Grade B preferred)
- 1 Tablespoon finely ground mustard powder
- 2–3 garlic cloves, finely minced (or 2 teaspoons garlic paste)
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1–2 large onions, cut into 1/2-inch rounds
- sprigs of fresh herbs (rosemary, sage, thyme), for stuffing and garnish
- extra salt and black pepper, for sprinkling
- Special equipment needed: roasting pan with 2- to 3-inch deep sides, twine
- Rinse chicken and remove giblets. Pat the chicken dry inside and out. Let come to room temperature for 30 minutes. Preheat oven to 450 degrees F.
- Meanwhile, in a bowl mix together the butter, mustard powder, fresh herbs, garlic, salt and pepper. Add the maple syrup a little at a time, stirring well to combine.Divide the butter in half. Wrap one half in plastic wrap and place in the refrigerator or freezer for a later use.
- Season the inside of the chicken well with salt and pepper. Line the bottom of a roasting pan with the onion slices. If there are extra slices, cut them into quarters and stuff them inside the chicken along with the sprigs of fresh herbs.
- Place the chicken in the roasting pan breast-side up. Use your fingers to gently separate the chicken skin from the meat on the breasts and legs. Place a few tablespoons of the butter underneath the skin, pressing on the skin to spread it evenly underneath. Spread the remaining butter over the surface of the skin. Season very well with salt and pepper.
- Bring the legs up, cross them and tie with twine.
- Place in the oven, uncovered, and roast for 20 minutes. Lower the heat to 400 degrees and continue roasting for another 45-60 minutes, rotating the roasting pan after 30 minutes, until the chicken is thoroughly cooked and has an internal temperature of 165 degrees F. Take the temperature in the thickest part of the chicken thigh, not in the chicken breast. The leg should wiggle easily and the juices will be clear.
- Remove the chicken from the roasting pan and place on a serving platter and garnish as desired.
- Strain the juices from the roasting pan and remove the fat. (A fat separator is ideal for this.) Taste the juices and add salt, if necessary. Transfer to a small pitcher or gravy boat to pass along side the chicken.
- Carve the chicken and serve.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Main
- Cuisine: American