Maple-Mustard Spiced Roast Chicken

A coriander, cumin, and smoked-paprika rub seasons a whole chicken before a late maple-Dijon glaze turns glossy in the oven.

100 min

6 servings

Glossy maple-Dijon roast chicken has crisp, deeply browned skin dusted with warm spices.

Ingredients

1 whole chicken, 4 to 5 lb, giblets removed

2 tsp ground coriander

1 1/2 tsp ground cumin

1 1/2 tsp smoked paprika

1 tsp kosher salt

3/4 tsp freshly ground black pepper

1/8 tsp ground allspice

4 garlic cloves, finely grated

2 tbsp neutral oil

1/4 cup pure maple syrup

2 tbsp Dijon mustard

Equipment

Roasting pan or rimmed sheet pan · Wire rack · Kitchen twine · Instant-read thermometer · Kitchen shears · Small bowl · Pastry brush

Use the thermometer

Check breast and inner thigh without touching bone; time varies with bird size and shape.

Keep the skin crisp

Rest uncovered and carve just before serving so the glossy skin does not soften under trapped steam.

Season and shape

01. Heat the oven to 425 F and set a rack inside a roasting pan or lined rimmed sheet pan.

02. Mix coriander, cumin, smoked paprika, salt, pepper, allspice, garlic, and oil; pat the chicken dry and rub it all over.

03. Tie the legs for a whole-bird roast, or split the backbone and press flat for a faster spatchcocked roast.

Roast and glaze

04. Roast breast side up for 40 minutes trussed or 30 minutes spatchcocked, until the skin starts to bronze.

05. Whisk maple syrup and Dijon until smooth while the chicken completes its first roast.

06. Brush on a thin coat after the first roast, keeping the skin evenly coated without pooling glaze.

07. Roast until both the thickest breast and inner thigh register 165 F; brush again during the final 8 minutes and loosely tent the breast if the glaze darkens too quickly.

Rest and carve

08. Rest uncovered for 15 minutes so juices settle and the glazed skin stays exposed.

09. Remove twine if used, carve across the breast grain, and spoon platter juices over the portions.