Pumpkin Maple Roast Chicken
Once in the oven, this simple roast chicken with pumpkin, maple syrup, cinnamon, and thyme will cast a fragrant spell over your kitchen.
Serves: 4Hands-on: 10 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- 1½ Tbsp. butter
- 1 Tbsp. canned pumpkin
- 1 Tbsp. pure maple syrup
- 1 tsp. ground cinnamon
- 1 tsp. dried thyme
- ½ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 1 whole chicken (4 lb.)
- Preheat oven to 375°F. Melt butter in a small saucepan. Stir in pumpkin, maple syrup, cinnamon, thyme, salt, and pepper. Refrigerate 10 minutes.
- Cut small slit under skin on both sides of chicken breast and under legs. Once the pumpkin mixture is cool, generously rub it under skin and all over the top of skin. Place chicken, breast side up, on the rack of a roasting pan. Roast 50–60 minutes or until a meat thermometer registers 165°F at thickest part of thigh.
- Tent with foil and let rest 5 minutes before carving.