Glazed Roast Chicken



ever had Peking duck ?

The crispy skin is a treat, here we are going for a crispy finish following the recommendations of America’s Test kitchen.

Basically you slow roast a chicken till almost dine, increase oven temp , apply glaze and finish cooking so skin is crisp when done.

A five pound bird, prepped as the recipe suggest, some recipes would not have you poke holes in the chicken and let the juices escape but this method does. Also similar to hanging and drying a duck, the bird is placed in the fridge to dry out. After about an hour in the fridge, set up, if possible in  a vertical roaster position in a 325 degrees Fahrenheit oven.

IMG_9151 IMG_9152

while the chicken cooks, prepare the glaze, modified as follows;

in a pan, combine :

1/2 cup maple syrup (I used maple syrup pancake variety, yes, none of the pure stuff was available).

1/2 cup orange marmalade, (the local store bought variety)

1/4 cup Peabody Pico Home Brewery Kombucha, Green tea variety, vs the cider vinegar, or utilize GT’S Original Kombucha.

2 tablespoons Justine & Kaila’s Homemade Spicy Brown mustard (with Mustard Seed), or Dijon mustard.

1 teaspoon fresh ground black pepper, medium grind.

cook and reduce the above to about 3/4 cup.

IMG_9149 IMG_9150

When the chicken is done to a recommended 140 at the breast, remove from oven.

The 5 lb bird I have went for about 1 hr and 15  minutes.

My registered about 130 or so at the thigh, and more than the called for 140 at the breast.

Increase the oven temp to about 500 degrees.

The glaze was applied straight away instead of additional cooking with out the glaze at the higher temperature.




Foil tent was required on the top of the vertical chicken.

Every 10 minutes or so the bird was checked and another application of glaze was applied.

Also the chicken was rotated to distribute the browning if the bird as some like it well done.


It is a nice sweet glaze and I just ended up wrapping a small pieces in lettuce leafs to eat.








1 Response to “Glazed Roast Chicken”

  1. 1 Beth
    November 11, 2015 at 10:02

    Oh yum! What a gorgeous chicken! This looks so delicious!


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