Monday, February 13, 2012

Maple Mustard Roasted Chicken - Dairy & Gluten Free

Roasted chicken for me is one of those iconic pure simple comfort foods.  However, this Dairy & Gluten Free Maple Mustard Roasted Chicken is comfort food elevated.  The combination of sweet maple syrup and tangy jalapeno mustard works perfectly.  The marinade keeps this chicken moist while imparting tons of wonderful flavor.  I used the jalapeno mustard which I canned; however, you can use any good quality grainy mustard. 

Maple Mustard Roasted Chicken

2 tbs extra virgin olive oil
2 tbs maple syrup
2 tbs jalapeno mustard (or other grainy mustard)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper

roasting chicken

Combine the marinade ingredients.
Butterfly the chicken by cutting the backbone out.
Rub the marinade all over the chicken and up under the skin of the breast.
Refrigerate the chicken overnight or at least 4 hours.
When ready to cook, preheat the oven to 400 F.
Place the chicken skin side up in a roasting pan.
Add a cup of water to the bottom on the pan to help prevent burning.
Cover with foil.
Bake for 1 hour.
Remove the foil and bake another 30 minutes or until the chicken is done and the skin is browned.
Allow the chicken to rest for 15 minutes before cutting into pieces.


  1. This sounds delicious. I am going to try it although I am a little afraid of the butterflying. I guess it would be worth any self-inflicted damage.

  2. Waw! This maple syrup & spiced roasted chicken sounds amazing & wonderful!
    It looks tasty too! :) Yesterday, I roasted carrots stickes & onions in a combo of equally parts maple syrup & equally parts fruity olive oil & some sea salt! Divine too! That would go so well with this tasty chicken dish!

  3. Anne - Butterflying the chicken is super simple to do. I use a pair of kitchen shears to cut along each side of the backbone. You can do it!!

    Sophie - Your side dish sounds like a great accompaniment to this chicken!


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