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 has always been one of my favorite meals to make for family gatherings. It’s simple enough for a Sunday dinner but special enough to serve for holidays and celebrations. This maple roast chicken is one of those recipes that looks impressive on the table without requiring complicated ingredients or hours in the kitchen.
If you’ve followed my recipes for a while, you’ll know I’m a big fan of adding fresh fruit to savory dishes. Whether it’s salads, roasted meats, or grain bowls, I love how fruit adds a natural sweetness and a fresh contrast without overpowering the other flavors. In this recipe, the apples, peaches, and grapes caramelize alongside the chicken and baby potatoes, soaking up all those delicious pan juices. The result is a beautiful one-pan meal that’s full of color, flavor, and perfect for sharing.
Why You’ll Love This Maple Roast Chicken
- Sweet and savory flavors. Maple syrup, balsamic vinegar, garlic, and herbs create a perfectly balanced glaze.
- Juicy with crispy skin. The garlic butter keeps the chicken moist while the skin roasts until beautifully golden.
- Roasted fruit adds something special. Apples, peaches, and grapes caramelize in the pan, adding sweetness and incredible flavor.
- Complete one-pan meal. The chicken, potatoes, and fruit roast together, making cleanup easy.
- Perfect for entertaining. Beautiful enough for holiday dinners but easy enough for a relaxed Sunday meal.
Ingredients and Substitutes
- Whole chicken – A whole chicken roasts evenly and stays juicy. You can also use bone-in chicken pieces, adjusting the cooking time as needed. (See the FAQ for using turkey.)
- Balsamic vinegar – Adds tangy sweetness to the marinade. Red wine vinegar or apple cider vinegar with a little honey or sugar work well too.
- Maple syrup – Balances the balsamic with natural sweetness. Honey or agave nectar are good substitutes.
- Chicken broth – Adds moisture to the roasting pan and creates flavorful pan juices. Vegetable broth works as well.
- Butter – Keeps the chicken moist and helps the skin brown. Olive oil or ghee are good alternatives.
- Garlic – Adds rich, savory flavor. Garlic powder can be used in a pinch.
- Fresh herbs – Rosemary and thyme are classic choices, but sage, oregano, or tarragon work well too.
- Baby potatoes – Roast alongside the chicken and soak up the pan juices. Chunked Yukon Gold or sweet potatoes are great alternatives.
- Fresh fruit – Apples, peaches, and grapes caramelize beautifully as they roast. You can also use nectarines, pears, apricots, or fresh cranberries depending on the season.
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
Marinate 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 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.
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 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 serving boat. Serve alongside the carved chicken and veggies.1 cup White wine, 1 tbsp Flour
Notes
- Roast the fruit and potatoes in the pan juices for the best flavor.
- Turn the fruit and potatoes once during roasting so they caramelize evenly.
- Cooking time will vary depending on the size of your chicken, so always rely on the internal temperature.
- Save the pan juices to spoon over the chicken and roasted fruit before serving.
- Leftovers make delicious sandwiches, salads, and grain bowls.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for the Best Maple Roast Chicken
- Pat the chicken dry. Dry skin browns better and becomes crispier.
- Spread the garlic butter under the skin. This keeps the breast meat juicy and adds flavor where it matters most.
- Marinate if you have time. Even 30 minutes helps the maple balsamic flavors soak into the chicken.
- Baste once or twice. Spoon the pan juices over the chicken for a glossy, flavorful finish.
- Use a meat thermometer. Roast until the thickest part of the thigh reaches 165°F (74°C).
- Rest before carving. Let the chicken rest for 10–15 minutes to keep it juicy.
Side dish to serve with roast chicken
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.
more roast chicken recipes
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This looks (and sounds) amazing! I just love balsamic vinegar especially when it’s combined with chicken. Pinned.
Thank you Joanne.
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