Published on November 28, 2018 by Marc & Mandy

For this segment of The Marc and Mandy ShowChef Rob Thomas shows viewers how to prepare a delicious chicken for the holidays. Keep reading for step-by-step instructions on recreating his Dry Brined Maple Glazed Chicken.  


What you’ll need: 

  • a whole chicken 
  • extra course salt 
  • course salt 
  • sage 
  • rosemary  
  • thyme 
  • olive oil 
  • butter 
  • kinsip whiskey barrel-aged maple syrup 



  • First, create your dry brine. Do this by combining your extra course salt and your course salt into a food processor. Add some sage, rosemary, and thyme in with the salt and blend it all up. 
  • Next, use your brine to marinade the chicken in the fridge for at least 12 hours. 
  • Once you’ve let the chicken marinade, you can prep your pan to cook. Add a little bit of oil and a little bit of butter into a cast iron pan, let it heat, and then put the chicken into the pan. If you’re whipping up any accompanying vegetables, you can add those into the pan as well. 
  • Next, drizzle the kinsip whiskey barrel-aged maple syrup over top of your chicken and veggies in the hot pan.  
  • Then, put the entire pan into the oven for 30 – 40 minutes, serve, and enjoy! 

1 comment

  • Jay M 9 months ago

    Love the mini chopper! I can almost smell it from here 🙂

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