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.

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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,

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

• Roasting Tin
• Mixing bowls
• Paper hand towel
• Chopping board and Kitchen knife
• Strainer

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.

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

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.

5 from 19 votes

Print Pin Rate

Course: Lunch Dinner

Cuisine: American

Keyword: Christmas, fall, Holidays, Roast Chicken, Thanksgiving

Adjust Servings Here: 8 servings

Calories: 791kcal

Author: Veena Azmanov

Prep Time: 20 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 50 mins

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

Metric - US customary

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.

Detailed Video on YouTube - Subscribe for more videos

Nutrition Information

Calories: 791kcal | Carbohydrates: 41g | Protein: 50g | Fat: 44g | Saturated Fat: 14g | Cholesterol: 204mg | Sodium: 489mg | Potassium: 1055mg | Fiber: 4g | Sugar: 21g | Vitamin A: 16.7% | Vitamin C: 43.6% | Calcium: 9.5% | Iron: 22.4%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

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