Balsamic Maple Roast Chicken with roast potatoes, apples, peaches and grapes
A balsamic maple roast chicken is the perfect entertaining recipe for special occasions such as Thanksgiving or Christmas. This roast chicken is accompanied with roasted baby potatoes, apples, peaches, and grapes which add that wonderful fruity touch to the final gravy. The leftover chicken if any makes the most delicious sandwiches and wraps.
The perfect roast chicken, Maple roast chicken, Balsamic Maple Roast Chicken, Balsamic Roast Chicken,
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 a before you know it Christmas will be upon us. I must admit this year has been quite fast paced 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.
Ah well, 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 for the family.
The perfect roast chicken, Maple roast chicken, Balsamic Maple Roast Chicken, Balsamic Roast Chicken,
About the roast chicken (Save/Pin)
This is one dish you will enjoy to it every bit, right from the roast chicken and roast veggies and fruits 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.
The perfect roast chicken, Maple roast chicken, Balsamic Maple Roast Chicken, Balsamic Roast Chicken,
Let’s talk ingredients and substitutes (Save/Pin)
- 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 left over. The small ones then 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 marinades 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 but the butter on the breast does keep 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 use fruits that are in season then. I have tried apricots, cranberries, 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.
The perfect roast chicken, Maple roast chicken, Balsamic Maple Roast Chicken, Balsamic Roast Chicken,
Recipe – Balsamic Maple Roast Chicken with Roast Baby Potatoes, Apples, Peaches and grapes (Save/Pin)
Tools
The perfect roast chicken, Maple roast chicken, Balsamic Maple Roast Chicken, Balsamic Roast Chicken,
Ingredients
- Approx 1 1/2 – 2 kgs (3 to 4 lb) Whole Chicken
- 1 cup Chicken stock or water
- 3 sprigs Rosemary
- 3 sprigs Thyme
For the herb butter
- 60 grams (5 tbsp) Butter
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 tbsp Fresh Rosemary chopped finely
- 2 tbsp Fresh Thyme chopped finely
- 1 tsp lemon juice
- 2 large garlic minced
For the marinade
- 60 m Balsamic vinegar
- and 60 ml Maple syrup
- 1/4 tsp Salt
- 1/2 tsp Pepper
- 2 medium sliced garlic
- 1 tbsp lemon juice
Vegetables and fruits for roasting
- 1 lb Baby potatoes
- 2 large Peaches chopped
- and 2 large Apples chopped
- 2 cups grapes
- 10 cloves of garlic with skin on
Vegetable for the chicken cavity
- 1 Lemon cut in half
- and 1 Onion cu in half
- 1 Garlic cut in half
- and 1 spring Rosemary
- 1 sprig Thyme
For the gravy
- 1 cup white wine, water or stock
- 1 tbsp flour
Method
- Preheat the oven at 19oC / 380 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 1/2 hour or until the chicken juices run clear
- The internal temperature of the chicken should read about 180F 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 four – if necessary add some more water
- When the sauce is thick – strain it thru a sieve.
- Serve warm with chicken.
Chicken cooking time
The cooking time given above is a guide. I have used a 3 1/2 pound bird today. In general, you want to look for clear juices as an identification. I now use a thermometer that takes the guesswork out completely. Ideally, you are looking for 180F. I remove the chicken as soon as the internal temperature reaches about 175F.
This is a guide that I have used for years before I got a thermometer. I hope you find this useful.
- 3/4 to 1 kg (1 1/2 to 2 pounds) – about 45 to 60 minutes
- 1 to 1 1/4 kg ( 2 to 2 1/2 pounds) – about 60 to 75 minutes
- 1 1/4 to 1 1/2 kg (2 1/2 to 3 pounds) – about 75 to 90 minutes ( I often use this)
- 1 1/2 to 2 kgs (3 to 4 pounds ) – about 90 to 120 minutes
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
The perfect roast chicken, Maple roast chicken, Balsamic Maple Roast Chicken, Balsamic Roast Chicken,
Balsamic Maple Roast Chicken with Roast Baby Potatoes, Apples, Peaches, Grapes
Ingredients
- 2 kgs Chicken (whole)
- 250 ml Chicken stock or water
- 3 sprigs Rosemary
- 3 sprigs Thyme
For the herb butter
- 60 grams 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 Garlic minced
For the marinade
- 60 ml Balsamic vinegar
- 60 ml Maple syrup
- 1/4 tsp Salt
- 1/2 tsp Pepper
- 2 Garlic sliced
- 1 tbsp lemon juice
Vegetables and fruits for roasting
- 1 lb Baby potatoes
- 2 Peaches chopped chopped
- 2 Apples chopped chopped
- 2 cups grapes
- 10 cloves Garlic with skin on
Vegetable for the chicken cavity
- 1 Lemon cut in half
- 1 Onion cut in half
- 1 Garlic bulb cut in half
- 1 sprig Rosemary Fresh
- 1 sprig Thyme Fresh
For the gravy
- 250 ml white wine or water or stock
- 1 tbsp flour
Instructions
- Preheat the oven at 190C / 380 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 1/2 hour or until the chicken juices run clear
- The internal temperature of the chicken should read about 180F 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 four - if necessary add some more water
- When the sauce is thick - strain it thru a sieve.
- Serve warm with chicken.
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Nutrition Information
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thanks for sharing this information about BALSAMIC MAPLE ROAST CHICKEN WITH ROAST POTATOES, APPLES, PEACHES AND GRAPES. it’s really amazing
Thank you, B&R. So happy you like it.
The combination of ingredients is making my stomach rumble!! This sounds like my kind of meal!
Thanks, Cathleen.
Chicken is a favorite any night of the week. Luckily, a friend of our son just gave us a tin of Canadian maple syrup. This recipe would be ideal to try it out — I’ve never had the genuine syrup so I know it will make a difference. Your chicken has such a beautiful color. Can’t wait to make it.
Oh, Canadian maple sryup sounds perfect. We get maple real expensive here.
What a gorgeous color on this bird. Its cooked perfectly and the maple must be over the top delicous on that skin!
Thank you, Clauida.
Oh that chicken looks divine! When I buy cut up pieces I’ll remove the skin before cooking. But I would savor every bite of your crispy golden skin on this chicken.
Thanks, Karyl. Yes, the skin does get nice a dark. Which I like very much
This recipe is delicious! So easy to make and so flavorful with the right balance of sweetness and acid. I’m sure I’ll make it many more times. Thank you for sharing this recipe!
Thanks, Liliana. If you do try, please let me know what you think.
Oh Veena! I’ve made it already! And it is delicious! 😃
Oh wow. I’m so happy to hear that. Thank you, Liliana. So happy you enjoyed this recipe and thank you so much for coming back to write this feedback. Love getting feedback about my recipes.
That glaze looks delicious. I’d be tempted to eat all of it 😀
Thanks Michelle.
That is perfectly roasted chicken I love that you made it tangy sweet combo of balsamic and maple.Love the addition of veggies and fruits too. Yummy meal.
Thanks, Swathi. It’s not tangy at all. The two flavors offset each other really well.
I can only imagine how flavorful this chicken is! That herbed butter is divine…I might even try this on my turkey for Thanksgiving :O
Thanks, Tammy. Yes, you can use the same recipe on a Turkey for sure. Just different baking times
The chicken looks wonderful — such a beautiful color on it. I would love to try more meats with fruit. Hubby turns his nose up at it. He says he doesn’t like anything sweet with his meat. This is coming from the male who can’t eat enough pork and chicken with bbq sauce as well as beef ribs. Last time I tasted the sauce it was sweet. Anyway, I’m making this recipe because it sounds fantastic!!
Thanks, Marisa. I love meat with fruit in it. In fact, every year as soon as apricots come in I use them with my apricot beef recipe.
This roast chicken looks so flavorful. The maple syrup and balsamic vinegar mix is interesting and I think it would be lovely on this chicken. Gorgeous color too. It looks like something I’d want to tear into right away!
Thanks, Jenni. I do love the combination of maple and balsamic.
Look at this roasted chicken! It’s so crispy! The way I like it. Roasted chicken and veggies is one of my favorite dishes. I need to try your recipe!
Thanks, Catalina. My favorite too. I hope you try it.
I don’t believe I’ve seen balsamic and maple together on a chicken before. It sounds like it’s an intriguing flavor combination.
I do love the combination of balsamic and maple very much Valerie. You must try it.
This recipe is amazing! Such a hearty meal and so delicious with all of those fruits too!
THanks Lauren
Oh God, I LOVE LOVE LOVE CHICKEN. This is really the perfect recipe for me. And this presentation looks very beautiful. I would like to eat it for breakfast, lunch and dinner.
Thanks Dan. I love the color too. Balsamic sure had a way of adding color.
This chicken looks so delicious. Perfect for a holiday meal for people who don’t want to cook a huge turkey. Great for a Sunday dinner with the family.
Thanks Gloria. Absolutely – we never cook Turkey because it’s so BIG – just too much for our small family.
Oh God, the recipe for this chicken impresses me! Wow and wow, this is so delicious and it makes my mouth watering
Thanks Mahy. I hope you try this.
what a perfectly cooked bird .. the color is magnificent I want to eat that right off the screen!
Thanks, Claudia. It is one of my favorite recipes. I hope you try it.
I love the sound of maple and balsamic so I made this last week. We are a family of eight so there is usually no leftovers but this was so good we had to share so everyone would get some. It’s now our family favorite
Thank you, Ethel. Oh my family of eight. Wow. They are so lucky to have you cook for them. So happy that this recipe worked well for you and you enjoyed it. Thank you so much for coming back to write this feedback. Love to hear from those who tried my recipe.