Roast Chicken With Maple Butter & Rosemary
This pressure cooker roast chicken blends sweet maple, fresh rosemary, and juicy lemon-garlic flavor for a cozy, crispy-skinned dinner in less time than traditional roasting.
Equipment
- 1 Mixing bowl for glaze
- 1 Roasting pan to hold whole chicken
Ingredients
Main ingredients
- 1 whole chicken about 4 pounds
- ¼ cup maple syrup adds sweet balance
- ¼ cup unsalted butter melted
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon halved
- 4 garlic cloves smashed
- paper towels for drying chicken
Instructions
Instructions
- Preheat the oven to 400°F for final roast after pressure cooking.
- Mix melted butter, maple syrup, rosemary, salt, and pepper in a small bowl to create glaze.
- Pat chicken dry with paper towels and place in roasting pan, cavity up.
- Stuff cavity with lemon halves and smashed garlic cloves for flavor.
- Brush chicken all over with maple butter glaze making sure it’s evenly coated.
- Drizzle olive oil over skin for extra crispiness.
- Roast chicken in oven for about 1 hour 15 minutes or until internal temp reaches 165°F.
- Halfway through roasting, baste chicken with collected pan juices.
- Let chicken rest 10 minutes before carving to allow juices to settle.
Notes
To save time, prepare glaze and aromatics in advance. For crispier skin, refrigerate chicken uncovered for a few hours before roasting.