Preheat oven to 400 degrees F.

Lightly grease the pan bottom with a stick of butter. Cooking spray can be used as a substitution (our family cooks with butter and other animal fats, plus we also find cooking spray leaves a residue on our pans and dishes.

In a glass, liquid measuring cup melt the butter in the microwave on low power, to not over cook it.

Let the butter cool for a few minutes.

Place the chicken in the baking dish, evenly spacing out each piece to minimize any touching if possible.

Lightly salt the chicken.

Mix in the maple syrup in with the cooled, melted butter. Then, drizzle the butter maple syrup mixture evenly over the chicken.

Once the oven is preheated, put the chicken in the oven uncovered.

Let bake for about an hour. For extra flavor, baste the chicken every 20 minutes with the maple sauce in the bottom of the pan. Use a blaster or a silicone bush.

Chicken is done cooking when the internal temperature of 165-175 degrees F. Check the temperature with an instant-read thermometer to ensure it’s throughly cooked.

Let the roasted chicken dish rest for 5-7 minutes before serving.