Name: Maple and Mustards Roast Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 Servings
Ingredients: 1.5 kg Whole chicken; 4 c. à soupe Maple syrup; 1 c. à soupe Semi-strong mustard; 1 c. à soupe Old-fashioned mustard; 1 clove Garlic; Rosemary; Salt; Pepper

Description

This maple and mustards roast chicken is a flavorful and easy-to-prepare dish, perfect for a festive meal or a Sunday dinner. The marinade made with maple syrup, mustard and garlic gives the poultry a sweet and slightly spicy flavor, while the rosemary brings an aromatic touch. I love preparing this dish because it is always a hit with my guests. The skin of the chicken becomes crispy and golden, and the flesh remains tender and juicy. Feel free to accompany this chicken with mashed potatoes or roasted vegetables for a complete and gourmet meal. A real treat for the taste buds!

Ingredients (8 ingredients)

1.5 kg Whole chicken

4 c. à soupe Maple syrup

1 c. à soupe Semi-strong mustard

1 c. à soupe Old-fashioned mustard

1 clove Garlic

Rosemary

Salt

Pepper

Preparation (5 steps)

Preparation of garlic and rosemary

Thermomix® Setting

3 sec/Speed 7

Peel a garlic clove and put it in the Thermomix bowl. Finely chop the garlic for 3 Sek./Stufe 7. Remove the chopped garlic from the bowl and set aside. Wash the rosemary and dry it gently.

Preparation of the marinade

In a bowl, mix 4 tablespoons of maple syrup, 1 tablespoon of semi-strong mustard, 1 tablespoon of old-fashioned mustard and the reserved chopped garlic. Add salt and pepper to your liking. Mix everything well.

Brushing the chicken

Place the whole chicken (1.5 kg) in an oven dish. Using a brush, generously brush the chicken with the maple syrup/mustard/garlic mixture. Turn the chicken over and brush it again with the marinade.

Initial baking in the oven

Cover the chicken with aluminum foil. Bake and cook for 45 Min. at 200°C (th.6/7). During cooking, baste the chicken pieces with the maple sauce.

Final baking in the oven

Remove the aluminum foil from the chicken and cook again for 10 Min. at 200°C (th.6/7) to brown the skin.

Finished cooking? Great! 🎉

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About this recipe

This maple and mustards roast chicken is a dish I discovered during a trip to Quebec a few years ago. I had fallen in love with Quebec cuisine, its sweet and savory flavors and its generous use of maple syrup. I adapted a traditional recipe to make it easier to make with my Thermomix®, and since then it has become a classic at my house. The whole chicken, the centerpiece of this dish, must be of good quality. A free-range farm chicken will have a more flavorful flesh and a firmer texture. Maple syrup, of course, is the signature ingredient. Choose a pure maple syrup, grade A amber or dark, for a more intense flavor. The mustards, semi-strong and old-fashioned, provide an interesting taste complexity. The semi-strong mustard offers a subtle spiciness, while the old-fashioned mustard, with its whole grains, adds a pleasant texture and a more rustic flavor. The garlic, finely chopped thanks to the Thermomix®, delicately perfumes the marinade. Finally, fresh rosemary, with its resinous and slightly lemony notes, perfectly complements the whole. For preparation, the Thermomix® is a valuable ally. Chopping garlic becomes child's play, and its speed helps preserve the aromas. Feel free to adjust the amounts of mustard according to your preferences. If you like more pronounced flavors, you can add a teaspoon of smoked paprika to the marinade. During cooking, regularly basting the chicken with the maple sauce is essential to obtain a crispy skin and juicy flesh. For a vegetarian version, you can replace the chicken with a whole cauliflower. Brush it with the same marinade and roast it in the oven until it is tender and golden. For a vegan version, use maple syrup and replace the classic mustards with a vegan mustard. You can also add spices like cumin or turmeric for a more exotic flavor. This maple and mustards roast chicken goes perfectly with a creamy mashed potatoes, roasted vegetables (carrots, parsnips, potatoes), or a crisp green salad. A gratin dauphinois is also an excellent option. To accompany this dish, I recommend a dry and fruity white wine, such as a Riesling or a Gewürztraminer. The roast chicken can be easily stored in the refrigerator for 2 to 3 days. You can reheat it in the oven or microwave. It is also possible to prepare it in advance and marinate it for several hours, or even overnight, for an even more intense flavor.