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Roast Chicken with Maple Bourbon Glaze Spaghetti Squash & Goat Cheese Mousse
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Roasted Chicken with Maple Glaze and Goat Cheese Mousse

Enjoy the combination of flavors in this Roasted Chicken with Maple Glaze and Goat Cheese Mousse crafted by Fort Myers Executive Chef, Jillian Lane. Tender roasted chicken coated in a sweet maple glaze, topped with rich and creamy goat cheese mousse, creating a delightful balance of savory and sweet elements in this satisfying dish.
Prep Time30 minutes
Active Time1 hour
Course: Main Course
Cuisine: American
Yield: 4 people

Materials

Bourbon Maple Glaze

  • ¼ Cup Good Maple Syrup
  • ½ tsp Worcestershire Sauce
  • 1 Tbsp. Honey
  • 1 Tbsp. Dark Brown Sugar
  • Pinch of Smoked Paprika
  • Pinch Kosher Salt
  • 1 Tbsp. Bourbon
  • 2 Tbsp. Butter- room temperature
  • 1 tsp Gochujang
  • 3 Tbsp. Heavy Cream

Goat Cheese Mousse

  • ½ C Goat cheese
  • 1/3 C Sugar
  • 5 oz Honey
  • 1 Tbsp. Buttermilk

Oven Roasted Chicken

  • 2 lbs Chicken breasts bone in skin on
  • 1 Tbsp. Extra virgin olive oil
  • 1 tsp Kosher salt
  • ½ tsp Fresh cracked pepper

Roasted Spaghetti Squash

  • 1 Spaghetti Squash large
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 1 Tbsp Extra Virgin Olive Oil

Instructions

Bourbon Maple Glaze

  • In a small sauté pan, add the first seven ingredients, stir well, bring to a simmer. Allow to cook for 3-5 minutes, stirring often. Add the butter and gochujang, stir to incorporate. Stir in cream.
  • Serve immediately.

Goat Cheese Mousse

  • Using a food processor, cream the cheese and the sugar, add remaining ingredients, continue mixing until smooth.

Oven Roasted Chicken

  • Pre-heat oven to 375℉
  • Place chicken on parchment lined sheet pan, rub both chicken breasts with olive oil, salt and pepper. Bake for approximately 20-25 minutes, depending on the size. When internal temperature reads 165 degrees, pull from oven and let cool slightly. Using a paring knife, gently remove the chicken from the bones. Slice evenly for serving. Remove skin if you prefer.

Roasted Spaghetti Squash

  • Preheat oven to 375℉
  • Cut squash in half through the center, not end toend.  Remove and discard seeds.
  • Place cut side down on a parchment lined sheet pan, pierce each half several times with a fork. Bake for approximately 25 minutes, until fork tender.  Remove from oven and allow to cool slightly.
  • Using a fork, gently pull the squash from the shellsand place into a bowl, discard squash shells.
  • Gently toss spaghetti squash with olive oil, salt and pepper. 

Garnish

  • Also, optional garnish, chopped dried dates, pomegranate seeds, chives and sunflower seeds