Maple Butter Roast Chicken with Green Chile Vinaigrette

Maple Butter Roast Chicken with Green Chile Vinaigrette
Serves 6
For the Chicken
  1. 1 4 Pound whole roasting chicken
  2. ½ C. Unsalted butter at room temperature
  3. 2 T. Grade B Maple syrup
  4. Salt to taste
  5. 3 Cloves garlic, minced
  6. 1 t. Dried Lavender flowers, crushed
For the Vinaigrette
  1. 2 Poblano peppers
  2. 2 T. Freshly squeezed lime juice
  3. 1 T. Cider vinegar
  4. 1/3 C. Olive oil
  5. Salt and pepper to taste
  1. Place the chicken on a work surface, breast side down. Using a sharp knife or poultry shears, cut down both sides of the backbone and remove it. Discard the backbone.
  2. Place the chicken, breast side up, in a roasting pan and press firmly on the breast to flatten the chicken slightly.
  3. Combine the soft butter with the maple syrup, minced garlic, crushed lavender flowers and salt and pepper to taste. Use your fingers to separate the skin from the flesh of the chicken under the breast and thigh. Take a small spoonful of the butter mixture and insert it into the pockets created between the skin and flesh. Press on the chicken’s flesh to spread the butter beneath the skin.
  4. Rub any remaining butter residue over the top of the chicken, and season it generously with salt and pepper. Let the chicken stand at room temperature 30 minutes. Preheat the oven to 400 and make the vinaigrette.
  5. Place the poblanos directly on your stove top burners and turn on the flame to low-medium. Turn the peppers occasionally, until they become thoroughly blackened. Place the peppers on a work surface and cover with a towel. When the peppers are cool, peel off the skin (don’t do this under running water, or you will lose all the flavor!) Chop the peppers and place them in a blender or mini prep with the lime juice, vinegar, and olive oil. Process until smooth, then season to taste with salt and pepper. Set aside at room temperature.
  6. Preheat the oven to 400. Roast the chicken one hour, or until the breast meat reaches an internal temperature of 158 and the dark meat reaches 170. Remove the chicken from the oven, tent with foil and let rest 15 minutes, before separating the leg/thigh portions and cutting each breast in half horizontally. Arrange the chicken on a platter and top with the vinaigrette.
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