Rosemary roast chicken with maple-mustard sauce

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15 min


4 servings

* PLUS Roasting Time: 60 minutes
Rosemary roast chicken with maple-mustard sauce

Andreas Trauttmansdorff


  • 1.5 to 1.75 kg whole chicken
  • 1 tbsp olive oil
  • 4 tsp chopped fresh rosemary , or 1 tbsp dried rosemary
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup Dijon mustard
  • 2 tbsp maple syrup
  • 2 tbsp sour cream , optional


  • Preheat oven to 375F (190C). Remove neck and giblets from body cavity of chicken. Place chicken in a 9×13-inch (3-L) baking dish. Pat skin dry with paper towels, then rub with oil. In a small bowl, stir rosemary with garlic powder, salt and pepper. Sprinkle over chicken and rub in. Roast, uncovered, in centre of preheated oven, occasionally basting with pan juices, 1 to 1 1/4 hours. Chicken is done when an instant-read thermometer inserted into thickest part of thigh reaches 160F (70C) and chicken leg moves easily.
  • Meanwhile, in a small bowl, stir Dijon with maple syrup. Remove cooked chicken to a cutting board. Loosely cover with foil and let stand 5 minutes before carving. Skim and discard any fat from pan juices. Then stir juices into mustard mixture. If sauce isn’t hot enough, microwave or heat in a small saucepan until warm. Taste, then stir in sour cream.

Nutrition (per serving)

  • Calories
  • 371,
  • Protein
  • 32.9 g,
  • Carbohydrates
  • 4.1 g,
  • Fat
  • 24 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 371 mg.


Less can be more when it comes to roasting chicken. Its down-home flavour tastes great without a lot of fancy rubs or marinades. Dish it up with our tangy maple-mustard dunking sauce.

Dressed-Up Chicken

Tucking a whole chicken into a roasting pan takes just a couple of minutes. Here’s how to season it up when you have the urge for a burst of flavour.

* Rubs Sprinkle whole chicken with a mix of 1 tsp (5 mL) dried crumbled rosemary stirred with 1/2 tsp (2 mL) each dried thyme leaves, sage leaves and cracked black pepper, plus a generous sprinkling of celery salt or regular salt. Or try a mix of 1 tsp (5 mL) each poultry seasoning and curry powder with big pinches of cayenne pepper and salt.

* Stuffings Begin by making a stuffing mix according to package directions, but jazz it up with chopped apple or pear, sprinkles of chopped fresh or dried rosemary and strips of prosciutto or crumbled bacon. Or season it with big pinches of cumin and curry powder and lots of chopped fresh coriander.