Roast Chicken with Balsamic and Maple Syrup
(baked with roast potatoes, apples, peaches, and grapes)
This roast chicken is the perfect recipe for special occasions such as Thanksgiving or Christmas. Flavored with maple syrup and balsamic, this roast is accompanied with baby potatoes, apples, peaches, and grapes, which add a wonderful fruity flavor to the final gravy. The leftover chicken, if any, makes the most delicious sandwiches and wraps.
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.
- About this Balsamic Maple Roast Chicken (Save/Pin)
- Let’s talk ingredients and substitutes (Save/Pin)
- Useful Tips and Tools
- How to Make Balsamic Maple Roast Chicken with Roast Baby Potatoes, Apples, Peaches and grapes (Save/Pin)
- How long does it take to Roast a Chicken? – Roast Chicken Cooking Time
- Tips for making the perfect Roast Chicken every single time
- How to carve a roast chicken
- Frequently asked questions
- You may also like
About this Balsamic Maple Roast Chicken (Save/Pin)
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.
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 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.
Useful Tips and Tools
- For me, a roasting rack is a must-have in the house, but you can certainly use a baking pan and prop the chicken up over the veggies.
- And mixing bowls help combine all the ingredients together.
- Also, use good quality paper hand towel to pat the chicken dry.
- Always use separate chopping boards for meat and veggies.
- A sharp kitchen knife is the best when carving and cutting chicken.
- If you make gravy, use a strainer to stain and get a smooth sauce.
How to Make Balsamic Maple Roast Chicken with Roast Baby Potatoes, Apples, Peaches and grapes (Save/Pin)
- 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 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? – Roast Chicken Cooking Time
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/ 450 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/ 450 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 for making the perfect Roast Chicken every single time
- 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 roast 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
This chicken will keep in the fridge for at least 3 to 4 days. You can even freeze for a month if stored properly.
No, I do not cover my chicken when roasting it because I like a nice deep dark brown and crisp skin.
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.
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.
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.
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.
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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Balsamic Maple Roast Chicken with Roast Baby Potatoes, Apples, Peaches, Grapes
Print Pin RateDescription
Equipment /Tools
- Baster
Ingredients
- 2 kgs (4.41 lb) Chicken (whole)
- 250 ml (1.04 cups) Chicken stock or water
- 3 sprigs (3 sprigs) Rosemary
- 3 sprigs (3 sprigs) Thyme
For the herb butter
- 60 grams (4.06 tbsp) Butter
- 1/2 tsp (0.5 tsp) Salt
- 1/4 tsp (0.25 tsp ) Pepper
- 2 tbsp (2 tbsp) Rosemary Fresh -chopped finely
- 2 tbsp (2 tbsp) Thyme Fresh – chopped finely
- 1 tsp (1 tsp ) lemon juice
- 2 cloves (2 ) Garlic minced
For the marinade
- 60 ml (0.24 cups) Balsamic vinegar
- 60 ml (0.19 cups) Maple syrup
- 1/4 tsp (0.25 tsp ) Salt
- 1/2 tsp (0.5 tsp ) Pepper
- 2 cloves (2 ) Garlic sliced
- 1 tbsp (1 tbsp) lemon juice
Vegetables and fruits for roasting
- 1 lb (1 lb) Baby potatoes
- 2 (2 ) Peaches chopped chopped
- 2 (2 ) Apples chopped chopped
- 2 cups (10.65 oz) grapes
- 10 cloves (10 cloves) Garlic with skin on
Vegetable for the chicken cavity
- 1 (1 ) Lemon cut in half
- 1 (1 ) Onion cut in half
- 1 (1 ) Garlic bulb cut in half
- 1 sprig (1 sprig) Rosemary Fresh
- 1 sprig (1 sprig) Thyme Fresh
For the gravy
- 250 ml (1.04 cups) white wine or water or stock
- 1 tbsp (1 tbsp) flour
Instructions
- Preheat the oven at 190C / 380 F.
Prepare herb butter
- Ensure butter is at 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 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 four – if necessary, add some more water.
- When the sauce is thick – strain it thru a sieve.
- Serve warm with chicken.
Recipe Video
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Nutrition Information
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- Easy Swiss Chard Patties
- Roasted Lemon Dill Potatoes
Jo Allison
Oh wow, I love balsamic and maple flavours and that herb butter sounds fantastic! With your helpful plan of action preparing the roast with all the sides etc. is a doddle! 🙂
Veena Azmanov
Thank you, Jo. Yes, this one is definitely a doodle
Anjali
What a beautiful recipe!! I could see this being a perfect addition to any holiday table! 🙂
Veena Azmanov
Absolutely, Anjali. Thanks.
Amanda Wren-Grimwood
Love the idea of cooking the vegetables in the same juices while the chicken is resting. This is a must try,
Veena Azmanov
Thank you, Amanda. I hope you try this one
Megan Ellam
Oh Wow this looks so good and it is actually funny that this is the first recipe I look at after I have just made sugar free maple syrup. I will have to give it a try that colour and skin looks amazing!
Veena Azmanov
Thank you, Megan. Let me know if you try.
Adriana
wow love the combination of the balsamic with the maple flavors, plus make the chicken look so tasty and with that yummy color!
Veena Azmanov
Thank you, Adriana.
Kelly Anthony
My family loves fruit and meat together, especially chicken. This will be a crowd-pleaser at our house for sure.
Veena Azmanov
Thanks, Kelly. I hope you try it.
Toni
This would be a great addition to our Thanksgiving menu! Really amazing!
Veena Azmanov
Thank you, Toni.
Pam
This is the only roast chicken I make now! Everyone loves it so much, they won’t let me try another recipe!
Veena Azmanov
Thank you, Pam, So happy to hear that. It really is a keeper, this recipe. Appreciate you coming back to write this feedback.
Sara
Made this last night and it was so delicious! I’ve never had a chicken full of so much flavor and moist. Will definitely make again!
Veena Azmanov
Thank you, Sara. So happy you enjoyed this chicken. Appreciate you coming back to write this feedback.
Pam Greer
I just had to stop in and tell you that I have made this chicken several times and everyone always loves it. The color, the flavor, it’s absolutely perfect!
Veena Azmanov
Thank you so much, Pam. So happy to hear you enjoyed this recipe so much. And thank you for coming back to write this feedback.
Noelle
This is a great recipe! Adds a lot of flavor the whole meal
Veena Azmanov
Sure does, Noelle. Thank you so much.
Mother of 3
This looks (and sounds) amazing! I just love balsamic vinegar especially when it’s combined with chicken. Pinned.
Veena Azmanov
Thank you Joanne.
B&R Food Services
thanks for sharing this information about BALSAMIC MAPLE ROAST CHICKEN WITH ROAST POTATOES, APPLES, PEACHES AND GRAPES. it’s really amazing
Veena Azmanov
Thank you, B&R. So happy you like it.
Cathleen
The combination of ingredients is making my stomach rumble!! This sounds like my kind of meal!
Veena Azmanov
Thanks, Cathleen.
Marisa Franca
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.
Veena Azmanov
Oh, Canadian maple sryup sounds perfect. We get maple real expensive here.
Claudia Lamascolo
What a gorgeous color on this bird. Its cooked perfectly and the maple must be over the top delicous on that skin!
Veena Azmanov
Thank you, Clauida.
Karyl Henry
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.
Veena Azmanov
Thanks, Karyl. Yes, the skin does get nice a dark. Which I like very much
Liliana Klass
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!
Veena Azmanov
Thanks, Liliana. If you do try, please let me know what you think.
Liliana Klass
Oh Veena! I’ve made it already! And it is delicious! ?
Veena Azmanov
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.
Michelle
That glaze looks delicious. I’d be tempted to eat all of it 😀
Veena Azmanov
Thanks Michelle.
swathi
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.
Veena Azmanov
Thanks, Swathi. It’s not tangy at all. The two flavors offset each other really well.
Tammy
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
Veena Azmanov
Thanks, Tammy. Yes, you can use the same recipe on a Turkey for sure. Just different baking times
Marisa Franca
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!!
Veena Azmanov
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.
Jenni LeBaron
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!
Veena Azmanov
Thanks, Jenni. I do love the combination of maple and balsamic.
Catalina
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!
Veena Azmanov
Thanks, Catalina. My favorite too. I hope you try it.
Valerie
I don’t believe I’ve seen balsamic and maple together on a chicken before. It sounds like it’s an intriguing flavor combination.
Veena Azmanov
I do love the combination of balsamic and maple very much Valerie. You must try it.
Lauren Vavala
This recipe is amazing! Such a hearty meal and so delicious with all of those fruits too!
Veena Azmanov
THanks Lauren
Dan Zehr
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.
Veena Azmanov
Thanks Dan. I love the color too. Balsamic sure had a way of adding color.
Gloria
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.
Veena Azmanov
Thanks Gloria. Absolutely – we never cook Turkey because it’s so BIG – just too much for our small family.
Mahy Elamin
Oh God, the recipe for this chicken impresses me! Wow and wow, this is so delicious and it makes my mouth watering
Veena Azmanov
Thanks Mahy. I hope you try this.
Claudia Lamascolo
what a perfectly cooked bird .. the color is magnificent I want to eat that right off the screen!
Veena Azmanov
Thanks, Claudia. It is one of my favorite recipes. I hope you try it.
Ethel
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
Veena Azmanov
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.