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Maple Butter Roasted Chicken

Maple Butter Roasted Chicken


  • 2 tbsp Farm Brothers Maple Syrup
  • 1/4 cup + 2 tbsp Primeo Liquid Butter
  • 300g Marbled Potatoes, scrubbed and washed
  • 1 pc Carrot, peeled and cut into large and medium size cubes
  • 2 pcs Red Onion, quartered
  • 2 pcs Bell Pepper, cut into large cubes
  • 2 tsp Iodized fine salt
  • 2 tsp Crushed Pepper
  • 2 tsp Smoked Paprika
  • 1.2 kg, Whole Chicken
  • 2 tsp Italian Seasoning 


  1. In a large bowl combine potatoes, carrots, onions, and peppers. Drizzle with liquid butter and season with salt, pepper, and paprika. Transfer in baking pan and set aside.
  2. Transfer chicken in the same bowl and season with salt and pepper from inside and out.
  3. Rub chicken with rosemary, maple syrup and liquid butter, up until inner cavities of chicken. Cover and marinate for 30 minutes inside the chiller.
  4. Preheat oven to 160C under combi settings.
  5. Transfer chicken into pan with vegetables, and roast for 20 minutes.
  6. Remove vegetables and transfer into serving platter. Change temperature of oven to 190C and roast chicken for another 45 minutes or until cook through.
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