Maple Roast Chicken Recipe
This roast chicken is flavored with maple syrup and balsamic vinegar. Accompanied by baby potatoes 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.
Roast chicken is a timeless favorite, especially during festive occasions. It brings warmth, comfort, and a sense of tradition to the table, making it an ideal centerpiece for celebrations.
Roasting the chicken with fresh fruits such as apples, peaches, and grapes, along with baby potatoes, not only adds beautiful color to the dish but also a burst of natural sweetness and freshness. These fruits caramelize in the oven, creating a unique and flavorful contrast to the savory chicken, making it a truly memorable dish for any festive occasion.
Why make this roast chicken
- Perfect Balance of Flavors: The combination of balsamic vinegar and maple syrup creates a harmonious balance of sweet and tangy flavors. This contrast enhances the chicken’s natural flavor, making every bite exciting and delicious.
- Rich and Moist Chicken: The garlic butter marinade, spread both under and over the skin, ensures the chicken remains moist and juicy during roasting.
- Caramelized Fruits and Vegetables: Roasting fresh fruits like apples, peaches, and grapes, along with baby potatoes, alongside the chicken, adds a delightful sweetness and depth to the dish.
- Aromatic and Visually Appealing: The combination of garlic, balsamic, maple, and roasted fruits fills the kitchen with an irresistible aroma that sets the mood for any festive occasion. The beautifully browned chicken, surrounded by colorful roasted fruits and vegetables, makes a stunning presentation that will impress guests.
Ingredients and substitutes
- Chicken is the main protein of the dish, providing a juicy and tender texture. Whole chickens are typically used for roasting, allowing for even cooking and a beautiful presentation. You can also use chicken parts like thighs, drumsticks, or breasts instead for quicker cooking time and smaller portions. (see Q&A to substitute with Turkey)
- Balsamic Vinegar: Adds a tangy, slightly sweet flavor that enhances the overall taste of the chicken. It also helps to tenderize the meat while adding depth to the marinade. You can also use red wine vinegar or apple cider vinegar mixed with a little sugar or honey for a similar tangy and slightly sweet flavor.
- Maple Syrup: Provides natural sweetness and a rich, caramel-like flavor that balances the tanginess of the balsamic vinegar, creating a complex and delicious marinade. Honey or agave nectar can be a sweetener alternative, offering a similar texture and sweetness level.
- Chicken Broth: Adds moisture and flavor to the chicken and is used to deglaze the pan to make the gravy. It enriches the dish with a savory depth that enhances the overall taste. You can also use vegetable broth or water with a bouillon cube if chicken broth is unavailable.
- Butter: Used to make a garlic butter spread under and over the skin, ensuring the chicken remains moist and adds a rich, savory flavor to the meat. Margarine or olive oil can be used as a dairy-free option, though olive oil will provide a different flavor profile.
- Garlic adds a robust, aromatic flavor that complements the sweetness of the maple syrup and the tanginess of the balsamic vinegar. It infuses the chicken with a deep, savory taste. You can also use garlic powder for convenience or shallots for a milder, slightly sweet flavor.
- Rosemary and Thyme are fresh herbs that give the chicken an earthy, aromatic note. They add complexity and fragrance, enhancing the overall flavor profile. Dried rosemary and thyme can be used if fresh herbs are unavailable, or you can use other fresh herbs like sage, oregano, or tarragon for a different flavor.
- Baby Potatoes: Small, tender potatoes that cook quickly and absorb the flavors of the pan juices become a perfect side dish. They add a hearty, starchy element to the meal. Regular potatoes, cut into chunks, or sweet potatoes can be used for a slightly different texture and flavor.
- Peaches: Adds natural sweetness and a soft texture, contrasting with savory chicken. Roasting peaches caramelizes their sugars, enhancing their flavor. Nectarines, apricots, or pears can be used for a similar sweetness and texture.
- Apples: Provide a sweet and slightly tart flavor that complements the chicken and other fruits. Roasting apples softens them and brings out their natural sugars. Pears or quince can be used for a different flavor, or apples of different varieties for slight changes in sweetness and texture.
- Grapes: Adds bursts of sweetness and juiciness to the dish, contrasting with the savory flavors of the chicken and herbs. Roasting grapes caramelizes their sugars, making them even sweeter. Dried fruits like raisins or fresh cranberries can add a similar sweet-tart flavor.
Step-by-step: Balsamic Maple Roast Chicken
- Preheat the oven: Preheat the oven to 375°F (190°C), Gas mark 5
- Prep chicken – Clean and pat dry the chicken on all sides with paper towels. Remove excess fat or leftover feathers. While the chicken is dry, use your finger to loosen the gap between the breast and the skin to fill the garlic butter marinade later
- Lemon butter – In a small bowl, combine butter, salt, pepper, garlic, chopped rosemary, thyme, and lemon juice. And set aside
- Maple marinade – In another small bowl, combine the balsamic vinegar, maple syrup, garlic, salt, pepper, and lemon juice. And set aside
Roast chicken
- Marinate the chicken – using a long spoon, push half the lemon butter under the skin over the chicken breast, and press it with your finger to spread it all over the breast. (see video). Rub any remaining butter all over the chicken.
- Fill cavity and Truss – Fill the bird’s cavity with herbs, onion halves, lemon, and garlic halves. Tie or truss the legs with a butcher’s twine and tuck the wings under.
- Roasting pan – Place the chicken in the roasting pan breast side up. Pour the maple marinade over the chicken. Place the remaining herbs in the roasting pan. Pour the chicken stock into the roasting pan, not over the chicken.
- Roast – Transfer the roasting pan to the oven and roast, basting with pan juices every 20 minutes.
- Roast the chicken for 15 minutes at 220°C/ 425°F/ Gas Mark 7
- Then reduce the temperature to 165°C / 325°F Gas Mark 3.
- Continue roasting for a total of 90 to 95 minutes (approximately 20 minutes per pound /500 grams) or
- Until the juices run clear or the internal temperature is about 165°F or 75°C in the thickest part of the thigh or 145°F in the breast.
Pro tip – Basting gives the chicken a deeper color and more flavor from the balsamic and maple marinade.
- When you remove the chicken from the oven, carefully take it out of the roasting pan onto a platter and tent it with foil to keep it warm, and set it aside.
Roast vegetables and fruits
- We use the same roasting pan for the pan juices. Add the baby potatoes and chopped fruits (peaches, apples, and grapes), and more fresh herbs (rosemary and thyme)
- Roast the veggies for about 30 minutes or until fork-tender. When done, remove from the pan with a slotted spoon, leaving all the juices behind for the gravy.
Make gravy
- Place the roasting pan on medium-low heat. Add the white wine (or stock/water) and deglaze the pan. Next, add the flour and cook on low until it thickens. Pour through a sieve/mesh and transfer to a sauce boat. Serve alongside the carved chicken and veggies.
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.
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, you roast for the first 15 minutes at 220°C / 425°F / Gas Mark 7, then reduce the temperature to 165°C / 325°F/Gas Mark 3. Allow 20 minutes per 1 lb (500 g) of chicken, until the juices run clear or the internal temperature reaches 165°F / 75°C. So, for example, a 4-lb/2-kg chicken would need about 95 minutes.
Using a meat thermometer is a great way to take the guesswork out and omit any calculating time. All you do is stick the thermometer and check the internal temperature. It should be 165°F or 75°C in the thickest part of the thigh or 145°F in the breast.
Once roasted, always tent the chicken and let it 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 requires no effort. Each quarter can then be cut into thighs 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, which gives you two perfect breast pieces.
While you will get six 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 away the leftover chicken and bones.
Use the bones to make stock and use the leftover chicken for sandwiches, wraps, and chicken pot pie kinda dishes.
Yes, you can use a whole turkey as a substitute for chicken in this recipe, but there are a few important considerations to keep in mind:
Cooking Time: Turkeys are typically larger than chickens, which means they require a longer cooking time. Depending on the size of the turkey, roasting can take anywhere from 3 to 5 hours or more. So adjust the cooking time accordingly, using a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Marinade and Seasoning: Increase the amount of marinade and seasoning to account for the turkey’s larger size. You may need to double or even triple the amounts to ensure the entire turkey is well-coated and flavorful.
Oven Space: A whole turkey will take up more space in the oven, so make sure your oven is large enough. Also, consider the size of your roasting pan and rack to ensure the turkey fits comfortably.
Basting: Due to the longer cooking time, basting the turkey with its juices or additional marinade every 30 minutes is crucial to keep it moist and to develop a beautiful, glossy skin.
Resting Time: Allow the turkey to rest for at least 20-30 minutes after roasting. This helps the juices redistribute throughout the meat, making it moist and tender.
Maple Roast Chicken with Fruits and Veggies
This roast chicken is flavored with maple syrup and balsamic vinegar. Accompanied by baby potatoes 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.
Video
Ingredients
- 4 – 5 lbs (2 kg) Chicken (whole)
- ½ cup (120 ml) Chicken stock or water or white wine
- 3 sprigs Rosemary
- 3 sprigs Thyme
- ¼ cup (60 g) Butter
- ½ tsp Salt
- ¼ tsp Pepper
- 2 tbsp Rosemary Fresh -chopped finely
- 2 tbsp Thyme Fresh – chopped finely
- 1 tsp lemon juice
- 2 cloves Garlic minced
- ¼ cup (60 ml) Balsamic vinegar
- ¼ cup (60 ml) Maple syrup
- ¼ tsp Salt
- ½ tsp Pepper
- 2 cloves Garlic sliced
- 1 tbsp lemon juice
- 1 lb (450 g) Baby potatoes
- 2 Peaches chopped chopped
- 2 Apples chopped chopped
- 2 cups grapes
- 10 cloves Garlic with skin on
- ½ Lemon one lemon cut in half
- ½ Onion one med onion cut in half
- ½ Garlic bulb large bulb cut in half horizontally
- 1 sprig Rosemary Fresh
- 1 sprig Thyme Fresh
- 1 cup (240 ml) White wine or water or stock
- 1 tbsp Flour
Method
- Preheat the oven to 375°F (190°C)/ Gas mark 5
- Prep chicken – Clean and pat dry the chicken on all sides with paper towels. Remove excess fat or leftover feathers. While the chicken is dry use your finger to loosen the gap between the breast and the skin to fill the garlic butter marinade later4 – 5 lbs Chicken
- Lemon butter – In a small bowl, combine butter, salt, pepper, garlic, chopped rosemary, thyme, and lemon juice. Set aside¼ cup Butter, ½ tsp Salt, ¼ tsp Pepper, 2 tbsp Rosemary , 2 tbsp Thyme, 1 tsp lemon juice
- Maple marinade – In another small bowl combine the balsamic vinegar, maple syrup, garlic, salt, pepper, and lemon juice. Set aside¼ cup Balsamic vinegar, ¼ cup Maple syrup, 2 cloves Garlic, 1 tbsp lemon juice
- Marinate the chicken – using a long spoon, push half the lemon butter under the skin over the chicken breast, and press it with your finger to spread it all over the breast. (see video). Rub any remaining butter all over the chicken.2 cloves Garlic, ¼ tsp Salt, ½ tsp Pepper
- Fill cavity and Truss—Fill the bird's cavity with herbs, onion halves, lemon, and garlic halves. Tie or truss the legs with butcher's twine and tuck the wings under.½ Lemon, ½ Onion , ½ Garlic bulb, 1 sprig Rosemary, 1 sprig Thyme
- Roasting pan – Place the chicken in the roasting pan breast side up. Pour the maple marinade over the chicken. Place the remaining herbs in the roasting pan. Pour the chicken stock into the roasting pan, not over the chicken.3 sprigs Rosemary, 3 sprigs Thyme, ½ cup Chicken stock
- Roast – Transfer the roasting pan to the oven and roast, basting with pan juices every 20 minutes. Roast the chicken for 15 minutes at 220°C/ 425°F/ Gas Mark 7, then reduce temperature to 165°C / 325°F Gas Mark 3. Continue roasting for 90 to 95 minutes (approximately 20 minutes per pound /500 grams) or until the juices run clear or the internal temperature is about 165°F or 75°C in the thickest part of the thigh or 145F in the breast.
- When you remove the chicken from the oven carefully take it out of the roasting pan onto a platter and tent it with a foil to keep warm – Set aside
- We use the same roasting pan with the pan juices. Add the baby potatoes and chopped fruits (peached, apples, and grapes) and more fresh herbs (rosemary and thyme)1 lb Baby potatoes, 2 Peaches chopped, 2 Apples chopped, 2 cups grapes, 10 cloves Garlic
- Roast the veggies for about 30 minutes or until fork-tender. When done, remove from the pan with a slotted spoon leaving all the juices behind for the gravy.
- Place the tandard roasting rackroasting pan on medium-low heat. Add the white wine (or stock/water) and deglaze the pan. Next, add the flour and cook on low until it thickens. Pour through a sieve/mesh and transfer to a serving boat. Serve alongside the carved chicken and veggies.1 cup White wine, 1 tbsp Flour
Notes
- Dry the Chicken Thoroughly: Pat the chicken dry with paper towels before applying the butter and marinade. This helps the skin crisp up nicely and allows the flavors to adhere better.
- Properly Spread Garlic Butter: Gently lift the skin of the chicken without tearing it, and evenly spread the garlic butter directly onto the meat. This ensures the flavor penetrates the chicken and keeps it moist during roasting.
- Marinate for Extra Flavor: If time allows, marinate the chicken with the balsamic maple mixture for at least 30 minutes to an hour before roasting. This enhances the flavor and allows the marinade to penetrate the meat more deeply.
- Roast at the Right Temperature: Preheat the oven to 375°F (190°C). This temperature is ideal for roasting the chicken to ensure it cooks evenly and develops a golden, crispy skin.
- Baste the Chicken: During roasting, occasionally baste the chicken with its own pan juices or the balsamic maple marinade. This keeps the chicken moist and adds a beautiful glaze to the skin.
- Monitor the Internal Temperature: Use a meat thermometer to check the chicken’s internal temperature. The thickest part of the thigh should reach 165°F (74°C) to ensure the chicken is fully cooked and safe to eat.
- Rest the Chicken: Allow the chicken to rest for 15 minutes after roasting. This step helps the juices redistribute throughout the meat, making it more tender and juicy.
- Use the Pan Juices for Roasting Fruits and Potatoes: After removing the chicken from the roasting pan, add baby potatoes, peach slices, apple wedges, and grapes to the pan. Toss them in the pan juices and roast them until they are tender and caramelized. This step enhances the flavor of the fruits and potatoes, making them a delicious side dish.
- Caramelize for Extra Flavor: Keep an eye on the fruits and potatoes while they roast. Turn them occasionally to ensure they caramelize evenly and soak up the pan juices for maximum flavor.
- Serve Fresh and Hot: Serve the chicken, roasted fruits, and vegetables while still hot. The contrast of the savory, succulent chicken with the sweet, caramelized fruits makes for a perfect combination that’s best enjoyed fresh.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!More whole roast chickens
- Hearty Home Cooking: Dutch Oven Roast Chicken Recipe
- Casting a Delicious Spell: Cast Iron Roast Chicken Recipe
- Savor the Sweetness: Maple Roast Chicken Recipe
- Spatchcock Chicken: A Quick and Delicious Dinner Option
- Simply Delicious: Roasted Chicken and Veggies Recipe
The glaze on this chicken is just gorgeous and this maple-balsamic flavoring is going to be my next way of preparing a whole bird. As always, your many notes and tips are so helpful.
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! 🙂
Thank you, Jo. Yes, this one is definitely a doodle