We love roasted chicken in our household, and there are a million ways to make it. This is one of our favorites—my husband savors the extra-crisp skin from the sweet pecan glaze. It cooks beautifully in the oven, but it's also excellent grilled and served with roasted sweet potatoes.

Serves 4


  • 1 (3-pound) whole chicken
  • 2 Tbsp. softened butter
  • 1 tsp. minced garlic
  • 2 Tbsp. olive oil

  • 1/3 cup maple syrup
  • 1/2 cup chopped pecans
  • 1 Tbsp. apple cider vinegar


Adjust oven rack to middle position and preheat oven to 375° F. Combine syrup, pecans and vinegar in a small bowl and set aside. Rinse chicken and pat dry. Butterfly chicken by cutting down both sides of backbone with sharp kitchen shears. Place chicken breast side up; using palm of your hand, press on breastbone to flatten. Using shears, cut down centers of breast halves to divide chicken in half. Arrange chicken halves on foil-lined baking sheet coated with cooking spray or oil.

In a small bowl, combine butter and garlic. Rub under skin, making sure to layer a little extra under skin of breasts. Brush skin with oil; season generously with salt and freshly ground black pepper.

Roast chicken 20 minutes. Brush with half of glaze and return to oven for 10 minutes. Brush with remaining glaze and cook until meat thermometer inserted in thickest part of breast registers 165° F and chicken is golden brown, about 15 more minutes. Let rest 10 minutes before serving.

From Southern My Way: Food & Family (Gena Knox Media) by Gena Knox.


Next Story