Hazelnut Maple Roasted Chicken

For the Chicken:

1 whole chicken (4–5 lbs), cleaned and patted dry
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon smoked paprika
4 garlic cloves, minced
2 sprigs fresh rosemary
1 lemon, halved

For the Maple Hazelnut Glaze:

1/3 cup pure maple syrup
2 tablespoons Dijon mustard
2 tablespoons butter, melted
1/4 cup finely chopped BC-grown hazelnuts (lightly toasted)

Optional Garnish:

Extra chopped hazelnuts and fresh rosemary sprigs

Prepare the Chicken:

1. Preheat the oven to 400°F (200°C).
2. Rub the chicken with olive oil, then season inside and out with salt, pepper, and smoked paprika.
3. Stuff the cavity with minced garlic, rosemary sprigs, and lemon halves. Tie the legs together with kitchen twine for even cooking.

Roast the Chicken:

1. Place the chicken breast-side up on a rack in a roasting pan.
2. Roast for 45 minutes, basting every 15 minutes with the pan juices to keep the meat moist.

Prepare the Maple Hazelnut Glaze:

1. In a small bowl, whisk together maple syrup, Dijon mustard, and melted butter until smooth.
2. Stir in the toasted hazelnuts.

Glaze the Chicken:

1. After the chicken has roasted for 45 minutes, brush generously with the maple hazelnut glaze.
2. Continue roasting for another 20–30 minutes, basting with glaze every 10 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) at the thickest part of the breast.

Rest and Serve:

1. Remove the chicken from the oven and let it rest for 10–15 minutes before carving.
2. Garnish with additional hazelnuts and fresh rosemary sprigs for a festive touch.

Notes:

For crispier skin: Turn on the broiler for the last 2–3 minutes, but watch closely to prevent burning.

Vegetable pairing: Roast carrots, potatoes, and parsnips alongside the chicken for a complete meal.

Leftover glaze: Use leftover glaze as a dipping sauce by reheating and serving on the side.