Veena Azmanov

Cake Artist and Food Enthusiast

Balsamic Maple Roast Chicken with roast veggies and fruits

*Updated* By 42 Comments

Recipe Video Print

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.

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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.

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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.
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Recipe – Balsamic Maple Roast Chicken with Roast Baby Potatoes, Apples, Peaches and grapes (Save/Pin)

Tools

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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.

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An image optimized for social media share for this balsamic maple roast chicken with roast baby potatoes, apples, peaches and grapes.

Balsamic Maple Roast Chicken with Roast Baby Potatoes, Apples, Peaches, Grapes

Author: Veena Azmanov
5 from 19 votes
Print Pin Rate
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Calories: 791kcal
$30
Adjust Servings Here: 8 servings

Description

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.

Equipment /Tools

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
ADJUST SERVINGS HERE - 8 servings

Conversions - Switch between Metric & US for other measurement options

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.

Recipe Video

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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: 835IU | Vitamin C: 36mg | Calcium: 95mg | Iron: 4mg

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

Keywords - Christmas, fall, Holidays, Roast Chicken, Thanksgiving
Did you make this recipe? I'd love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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About Veena Azmanov

I've always loved cooking, baking, and cake decorating but couldn't afford to attend culinary schools. So, I had to learn my way thru trials and errors.

Here you can find my delicious, healthy, and practical recipes, along with instructional videos and tutorials. In addition, I provide cake decorating recipes, tutorials, and tips on how to start your own cake decorating business.

I also a contributor to two other sites - Cake Decorating Tutorials and East Indian Recipes. (linked below)

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Reader Interactions

Comments

  1. Mother of 3

    This looks (and sounds) amazing! I just love balsamic vinegar especially when it’s combined with chicken. Pinned.

    Reply

    • Veena Azmanov

      Thank you Joanne.

      Reply

  2. 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

    Reply

    • Veena Azmanov

      Thank you, B&R. So happy you like it.

      Reply

  3. Cathleen

    The combination of ingredients is making my stomach rumble!! This sounds like my kind of meal!

    Reply

    • Veena Azmanov

      Thanks, Cathleen.

      Reply

  4. 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.

    Reply

    • Veena Azmanov

      Oh, Canadian maple sryup sounds perfect. We get maple real expensive here.

      Reply

  5. Claudia Lamascolo

    What a gorgeous color on this bird. Its cooked perfectly and the maple must be over the top delicous on that skin!

    Reply

    • Veena Azmanov

      Thank you, Clauida.

      Reply

  6. 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.

    Reply

    • Veena Azmanov

      Thanks, Karyl. Yes, the skin does get nice a dark. Which I like very much

      Reply

  7. 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!

    Reply

    • Veena Azmanov

      Thanks, Liliana. If you do try, please let me know what you think.

      Reply

    • Liliana Klass

      Oh Veena! I’ve made it already! And it is delicious! ?

      Reply

      • 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.

        Reply

  8. Michelle

    That glaze looks delicious. I’d be tempted to eat all of it 😀

    Reply

    • Veena Azmanov

      Thanks Michelle.

      Reply

  9. 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.

    Reply

    • Veena Azmanov

      Thanks, Swathi. It’s not tangy at all. The two flavors offset each other really well.

      Reply

  10. 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

    Reply

    • Veena Azmanov

      Thanks, Tammy. Yes, you can use the same recipe on a Turkey for sure. Just different baking times

      Reply

  11. 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!!

    Reply

    • 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.

      Reply

  12. 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!

    Reply

    • Veena Azmanov

      Thanks, Jenni. I do love the combination of maple and balsamic.

      Reply

  13. 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!

    Reply

    • Veena Azmanov

      Thanks, Catalina. My favorite too. I hope you try it.

      Reply

  14. 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.

    Reply

    • Veena Azmanov

      I do love the combination of balsamic and maple very much Valerie. You must try it.

      Reply

  15. Lauren Vavala

    This recipe is amazing! Such a hearty meal and so delicious with all of those fruits too!

    Reply

    • Veena Azmanov

      THanks Lauren

      Reply

  16. 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.

    Reply

    • Veena Azmanov

      Thanks Dan. I love the color too. Balsamic sure had a way of adding color.

      Reply

  17. 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.

    Reply

    • Veena Azmanov

      Thanks Gloria. Absolutely – we never cook Turkey because it’s so BIG – just too much for our small family.

      Reply

  18. Mahy Elamin

    Oh God, the recipe for this chicken impresses me! Wow and wow, this is so delicious and it makes my mouth watering

    Reply

    • Veena Azmanov

      Thanks Mahy. I hope you try this.

      Reply

  19. Claudia Lamascolo

    what a perfectly cooked bird .. the color is magnificent I want to eat that right off the screen!

    Reply

    • Veena Azmanov

      Thanks, Claudia. It is one of my favorite recipes. I hope you try it.

      Reply

  20. 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

    Reply

    • 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.

      Reply

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