Balsamic and Maple Roast Chicken

Name: Balsamic Maple Roast Chicken with Roast Baby Potatoes, Apples, Peaches, Grapes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 4 lbs Chicken ((whole)); 1 cup Chicken stock (or water); 3 sprigs Rosemary; 3 sprigs Thyme; 2 oz Butter; 1/2 tsp Salt; 1/4 tsp Pepper; 2 tbsp Rosemary ( Fresh -chopped finely); 2 tbsp Thyme ( Fresh - chopped finely); 1 tsp lemon juice; 2 cloves Garlic (minced); 1/4 cup Balsamic vinegar; 1/4 cup Maple syrup; 1/4 tsp Salt; 1/2 tsp Pepper; 2 cloves Garlic (sliced); 1 tbsp lemon juice; 1 lb Baby potatoes; 2 Peaches chopped (chopped); 2 Apples chopped (chopped); 2 cups grapes; 10 cloves Garlic (with skin on); 1 Lemon (cut in half); 1 Onion (cut in half); 1 Garlic bulb (cut in half); 1 sprig Rosemary (Fresh); 1 sprig Thyme (Fresh); 1 cup white wine (or water or stock); 1 tbsp flour

Recipe Video Print

This roast chicken is the perfect recipe for special occasions such as Thanksgiving or Christmas. It's flavored with maple syrup and balsamic vinegar. And, accompanied with baby potatoes, apples, peaches, and grapes, which add a wonderful fruity flavor to the final gravy. Also, the leftover chicken, if any, makes the most delicious sandwiches and wraps.

An image optimized for social media share for this balsamic maple roast chicken with roast baby potatoes, apples, peaches and grapes. — Perfect Roast Chicken with Balsamic vinegar, maple syrup along with veggies and fruits

Do you like the combination of fruit and meat? Well, if you do, then you will love this recipe. It is served alongside the most delicious roast baby potatoes, apples, peaches, and grapes.

I can't believe we are almost close to the end of the year. In a few weeks we will celebrate Halloween, then Thanksgiving, and before you know it, Christmas will be upon us. I must admit, this year has been quite fastpaced for me. I feel like I have so much to share with you, but the days keep moving much quicker than I can actually post them.

Remember recently, I told you I must share with you a few more of my souffle recipes, well, the other thing I really want to share with you is my roast chicken recipes. I say this very modestly, and I hope you will believe me, but I make some of the most delicious roast chicken recipes.

Table of Contents

About this recipe

This is one dish you will enjoy to eat every bit, right from the roast chicken through the roast veggies and fruits, and as well as gravy. The gravy is to die for.

This roast chicken gets the color and flavors from the tart balsamic vinegar and sweet maple syrup, as well as from the garlic and fresh herbs. The veggies and fruits are then roasted in the same pan juices of the chicken until they are fork-tender.

The finale' - The gravy is bursting with flavors from the chicken juices, balsamic and maple marinade and herb butter as well as from all the fruit juices in the second bake. Can you even consider skipping on this gravy? Trust me, even if you are not a gravy person this is one you will enjoy.

Ingredients and substitutes

Chicken - You wanna choose a healthy, not bony, chicken when roasting the whole chicken. So, even if you are fewer people to eat it's best to choose a bigger bird and have leftovers. The small ones tend to dry out because they do not have enough meat on the bones.
Herbs - It's got to be fresh. Make that trip to the supermarket if you have to but when it comes to roast chicken - fresh herbs are the way to go.
Lemon juice - I've used it in both the marinade as well as in the cavity. And yet it's not overpowering. So, go ahead and use a little more if you prefer.
Butter - I do like olive oil, and yet the butter on the breast keeps the breast nice and moist. Olive oil works too, but if possible I highly recommend butter.
Chicken stock - This is necessary so it will keep the chicken breast moist when flipped over.
Veggies - I have used only baby potatoes - you can use regular potatoes too - just adjust the baking time according.
Fruits - I make this for Thanksgiving almost every year and apples, peaches and grapes are still in season. So, I use seasonal fruits. If you make this at another time of year, use fruits that are in season then. I have tried apricots, cranberries, and figs as well as pears.
White wine - Love using white wine for gravy. But this time we had guests who could not consume wine so I added water. You can add stock as well.

Step by step instructions

Preheat the oven at 190C / 375 F.

Prepare herb butter

Ensure butter is soft room temperature.
Add all the other ingredients and mix well.
Set aside.

Prepare marinade

Combine together all the ingredients in a small bowl.
Set aside.

Prepare chicken

Clean and pat dry the chicken thoroughly.
Remove any excess fat from inside.
Season the inside of the chicken with salt and pepper (this was skipped in the video footage).
Loosen the skin over the breast and gently fill the gap with herb butter.
Brush any remaining herb butter all over the chicken.
Place the chicken in the roasting pan.
Fill the cavity with the herbs, onion, lemon and garlic halves.
Close the cavity with a toothpick (optional).
Tie the drumsticks and tuck the wings under.
Pour the marinade over the chicken.
And place the remaining herbs in the roasting pan.
Lastly, pour the chicken stock around the chicken (not on the chicken).

Bake chicken

Place the roasting rack in the preheated oven breast side up.
After 20 minutes, flip the chicken breast side down and reduce the oven temperature to 180C / 360 F.
Baste the chicken every 15 to 20 minutes (this is what gives the chicken that color and flavor from the balsamic).
Tips - To ensure I have a good color I flip the breast up for the last 10 minutes so it gives a darker skin from the balsamic juices.
Bake for about 1 ½ hour or until the chicken juices run clear.
The internal temperature of the chicken should read about 165F in the thickest part of the thigh.
When done - remove from roasting rack and cover with an aluminum tent - Let rest for 30 minutes.

Bake vegetables and fruits

Using the same roasting rack, remove any burnt and chard herbs.
Add the baby potatoes and chopped fruits (peached, apples and grapes).
Add more fresh herbs.
Bake in the preheated oven for about 30 minutes or until fork-tender.
The fruits will be soft and tender soaked with the balsamic marinade and the potatoes should be easy to slice.
When done, remove from the pan with a slotted spoon leaving all the juices behind for the gravy.

Make the gravy

Remove any excess fat from the baking rack.
Place the rack on medium-low heat.
Add the white wine, stock or water and scrape as much of the pan (avoiding the burnt parts).
Next, add the flour - if necessary, add some more water.
When the sauce is thick - strain it through a sieve.
Serve warm with the chicken.

How long does it take to roast a chicken?

In general, you want to look for clear juices as an identification. I use a thermometer that takes the guesswork out completely. Ideally, you are looking for 165F.

For this chicken - bake the first 15 mins at 220 C/ 430 F, then reduce temperature to 180 C/ 360 F and cook until the internal temperature of the chicken reaches 165 F / 75 C or until the chicken juices run clear.

As a guide for any size chicken - bake first 15 minutes at 220C / 430 F, then calculate 20 minutes for every 1 lb or 500 grams at 180 C/ 360 F. Of course, the best guide is until juices run clear or the internal temperature reaches 165 F / 75 C.

Tips

Weigh the chicken so you can calculate the baking time.
Pat dry the chicken before you marinate. Time permitting, leave the chicken uncovered in the fridge for 8 hours. The fridge does a great job of drying the skin.
Thaw the chicken well before cooking. Chilled chicken results in uneven roasting.
Leave the skin on when roasting the whole chicken even if you are not going to eat the skin. The skin prevents the meat from drying out and overcooking. Remove excess fat as much as you can.
Loosen the skin of the chicken on the breast this will allow you to add as much seasoning as possible. Use butter, spices or herbs on the breast as this prevents the breast from drying out.
Always season the chicken generously, perhaps a little more than you think it needs. and don't forget to season the cavity.
If you can, tie/truss the chicken or at least tie the legs and tuck the wings under this makes for a better presentation.
Use a roasting pan to roast chicken. If you don't have a roasting pan, scrunch up some foil and make a circle or prop the chicken on a few cut veggies like onions and root veggies. This helps air circulate all around the chicken.
When baked, always tent the chicken and let it rest for at least 15 minutes. This lets all the juices settle in the meat. If you cut too soon the juices will flow out and the chicken will be dry.
Invest in a meat thermometer, these are very inexpensive these days. A meat thermometer takes the guesswork out of any roast and is the best way to know if the chicken is cooked perfectly.

How to carve a chicken

Once roasted always tent the chicken and let rest for at least 15 minutes otherwise all the juices will flow out leaving the chicken dry.
First, cut the two quarters at the hip joint. When cooked, this does not need any effort. Each quarter can then be cut into thigs and legs giving you four generous pieces.
For the breast, find the centerline. Place a sharp knife on one side of that line and press down firmly. This will crack the ribs. Do the same on the other side. This will make removing the center bone easy.
Then, carve against the bone with a sharp paring knife. It is easy if you follow the rib cage giving you two perfect breast pieces.
While you will get 6 generous pieces the rest of the chicken has lots of meat on it. In fact, some of the most flavorful bits are around the bones. So, do not throw the chicken and bones.
Use the bones to make stock and use the leftover chicken for sandwiches, wraps and chicken pot pie kinda dishes.

Frequently asked questions

How long with this balsamic roast chicken keep?

This chicken will keep in the fridge for at least 3 to 4 days. You can even freeze for a month if stored properly.

When roasting chicken do you cover it?

No, I do not cover my chicken when roasting it because I like a nice deep dark brown and crisp skin.

How do you know when the roast chicken is cooked?

The most common method to check for doneness in roast chicken is when the chicken juices run clear with no traces of blood. The foolproof method would be to use a meat thermometer and insert it in the thickest part of the thigh. The temperature should reach 165 F or 75 C.

How do you keep a roast chicken moist?

While we blast the chicken initially for a nice color it also helps to reduce the heat and cook at a lower temperature.
Basting the chicken a few times during cooking helps keep the chicken moist (but don't open the oven door too often as the oven temperature reduces every time you open it).
Loosely tent the chicken after roasting. This will keep the moisture in the chicken.
Do not cut the chicken for at least 15 minutes after you take it out of the oven - so the juices stay in keeping the chicken moist.

How long should I roast my chicken?

As a guide for any size chicken - bake first 15 minutes at 220C/ 450 F, then calculate 20 minutes for every 1 lb or 500 grams chicken at 180 C/ 360 F. Of course, the best guide is until juices run clear or the internal temperature reaches 165 F / 75 C.

How can I simplify this roast chicken?

Ah, roast chicken does not have to be complicated. If balsamic or maple are not your favorite flavors try my recipe for Perfect Roast Chicken or Stuffed Roast Chicken.

What goes well with roast chicken?

This roast chicken has wonderful veggies to go on the side. But if you choose not to make the veggies this balsamic roast chicken works great with a few side dishes like:
Skinny Mashed Potatoes
Oven-Baked Potato Wedges
Oven-Baked Potato Chips
Leek Potato Patties
Homemade Onion and Rosemary Focaccia
Roasted Red Pepper Garlic Tapenade (3 ingredients)
Roasted Red Peppers Goats Cheese Crostini
Garlic Parmesan Asparagus
Easy Swiss Chard Patties
Roasted Lemon Dill Potatoes

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