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Maple Butter Whole Roasted Chicken

by Katerina

5 from 16 votes

Oct 14, 2020, Updated Aug 11, 2024

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Looking to impress your family, guests, or even just yourself? This easy Maple Butter Roast Chicken is the answer! A whole roasted chicken coated in a sweet, buttery glaze, baked alongside a medley of hearty winter veggies and tangy tomatoes. It’s pure deliciousness in every bite!

Easy Whole Roasted Chicken Dinner

I love cooking with chicken, don’t you? It’s so versatile! From bone-in thighs with crispy skin, to the perfect air fried chicken tenders, chicken has a lot to offer.

But if you’ve tried my easy roast chicken recipe, then you know that one of my all-time, absolute favorite ways to prepare chicken is simply to roast one whole bird with a blend of amazing flavors.

This Maple Roasted Chicken is a delicious twist on the classic roast chicken. The star of the show is the maple butter glaze, which adds a perfect blend of sweet and savory flavors. It gives the chicken a rich, caramel-like sweetness and helps create that beautifully crispy skin we all love.

This chicken recipe will have everyone coming back for seconds, so it’s perfect for special occasions, family dinners, or just an indulgent weekend treat. In the Fall especially, whole roasted chicken is just so homey and amazing to bring to the table – and this one with maple syrup, butter, and roast veggies is so seasonally on point!

Recipe Ingredients

To make this flavorful whole roast chicken, you’ll need a few simple ingredients including a whole chicken and maple syrup, fresh herbs, and a variety of hearty vegetables.

For the Chicken:

• A Whole Chicken: You’ll need a 3 to 3.5 pound whole broiler-fryer chicken.
• Butter: 1 stick of unsalted butter, softened.
• Pure Maple Syrup: You can substitute sugar-free or keto maple syrup.
• Fresh Garlic: Mince the garlic or put it through a garlic press.
• Fresh Thyme and Oregano Leaves: Remove any stems and chop the leaves lightly.
• Salt and Black Pepper: To season the chicken and enhance all the flavors.
• Lemon: Cut the lemon into 4 wedges
• Fresh Thyme and Oregano Sprigs: No need to stem or chop, just rinse and pat dry.

For the Vegetables:

• Tomatoes: I like cherry tomatoes, but you can substitute whatever tomatoes are freshest and cut them into bite-sized pieces, if needed.
• Potatoes: Any waxy potato in bite-sized pieces will work, but I prefer baby potatoes.
• Onion: You can use any type of onion, cut into wedges.
• Broccoli and Cauliflower Florets: If you don’t have one or the other, you can use all broccoli, or all cauliflower.
• Olive Oil: For cooking the veggies.

How To Roast a Whole Chicken

This roasted maple chicken recipe couldn’t be easier to make. With just a bit of prep, you can pop it into the oven and let it cook while your house fills with the amazing aroma of roasting chicken.

1. Prep the Oven, Pan, and Chicken. Preheat oven to 450˚F. Remove any giblets from inside the cavity of the chicken and pat it dry with paper towels. Place the breast-side up on a rack set over a jelly roll pan, or inside a roasting pan.
2. Make the Seasoning Mixture: In a mixing bowl combine softened butter, maple syrup, garlic, oregano, thyme, salt, and pepper.
3. Dress the Chicken: Using your fingers, or the handle of a wooden spoon, carefully loosen the skin on the chicken breasts and thighs. Rub half of the butter mixture under the skin, spreading it all around and to the thighs. Rub the rest of the butter mixture on top of the skin. Add a bit of salt and cracked black pepper inside the cavity; then fill the cavity with lemon wedges, thyme sprigs, and oregano sprigs.
4. Truss and Roast the Chicken: Using kitchen twine, tie the legs together and tuck the wings under the body of the chicken. Roast the chicken, uncovered, for 10 minutes.
5. Prep and Add the Veggies: In the meantime, combine all the veggies in a mixing bowl and add olive oil; toss to coat. Remove the chicken from the oven and add the vegetables to the pan.
6. Finish Roasting: Lower the oven temperature to 350˚F. Continue to roast the chicken for 1 more hour, or until internal temperature reaches 165˚F. Stir veggies halfway through cooking. Remove chicken from oven and let rest 10 minutes.

How To Roast Vegetables

It really doesn’t get much simpler than roasting veggies! Just choose your veggies, cut them up, and toss them with olive oil, salt, and pepper. Then roast until they’re tender and browned — so simple! I’ve already written a whole post on how to roast vegetables if you’d like more specifics! They really are an easy, super-delicious side dish, so go all out!

Serving Suggestions

I love to start off a meal like this with something a bit luxurious as an appetizer. These scrumptious caprese stuffed mushrooms are absolutely perfect!

I also find that whole roast chickens often create a lovely pan sauce all their own, so it’s nice to serve up a homemade quick bread to soak up that yumminess. Try my soda bread or cornbread for the perfect rustic touch. An easy flatbread would also be amazing on the side.

A nice dessert is always appropriate, right? Try this wonderful chocolate pumpkin bread. It’s such an easy and rewarding bake for cold weather!

How To Store and Reheat Leftovers

• To refrigerate, simply remove the chicken from the bones and transfer the meat to an airtight container. Store in the refrigerator for 2 to 3 days.
• To freeze, remove the chicken meat from the bones and discard the bones, or save them for broth. Store the meat in freezer bags and freeze for 2 to 3 months. Freeze the vegetables separately, in airtight containers or freezer bags, for up to 3 months.
• To reheat, first thaw the chicken and/or veggies separately in the refrigerator (if frozen). Reheat in the oven, covered, at 350˚F until just heated through. Do not overcook.

More Whole Chicken Recipes

• Bundt Pan Roasted Chicken
• Beer Can Chicken
• Cream Cheese Roast Chicken
• Piri Piri Chicken

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5 from 16 votes

Maple Butter Roast Chicken

by Katerina | Diethood

This whole roast chicken recipe is cooked to perfection, coated in a rich, sweet, buttery glaze, and surrounded by flavorful winter vegetables and tangy tomatoes. Every bite is packed with comforting, delicious flavors.

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 6

Ingredients 

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For the Chicken:

• ▢ 1 whole broiler-fryer chicken, 3 to 3.5 pounds
• ▢ 6 tablespoons unsalted butter, softened
• ▢ ¼ cup maple syrup
• ▢ 3 cloves garlic, minced
• ▢ ½ tablespoon fresh oregano leaves, chopped
• ▢ ½ tablespoon fresh thyme leaves, chopped
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon fresh ground black pepper
• ▢ 1 small lemon, cut into 4 wedges
• ▢ 4 fresh thyme sprigs
• ▢ 4 fresh oregano sprigs

For the Vegetables:

• ▢ 2 cups cherry tomatoes
• ▢ 1 pound baby potatoes, quartered
• ▢ 1 large yellow onion, cut into 8 wedges
• ▢ ½ pound broccoli florets
• ▢ ½ pound cauliflower florets
• ▢ 2 tablespoons olive oil
• ▢ salt and fresh ground pepper,, to taste

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Instructions 

• Preheat oven to 450˚F.
• Remove giblets from inside the cavity of the chicken. Thoroughly pat dry chicken with paper towels.
• Place the chicken breast-side UP on a rack set over a jelly roll pan or inside a roasting pan. Set aside.
• In a mixing bowl combine softened butter, maple syrup, garlic, oregano, thyme, salt, and pepper.
• Using your fingers, or the handle of a wooden spoon, carefully loosen the skin on the chicken breasts and thighs.
• Rub HALF of the butter mixture under the skin, spreading it all around and to the thighs.
• Rub the rest of the butter mixture on top of the skin.
• Add a bit of salt and cracked black pepper inside the cavity; fill the cavity with lemon wedges, 4 thyme sprigs, and 4 oregano sprigs.
• Using kitchen twine, tie the legs together.
• Tuck the wings under the body of the chicken.
• Roast the chicken, uncovered, for 10 minutes.
• In the meantime, combine all the veggies in a mixing bowl and add olive oil, salt, and pepper; toss to coat.
• Remove chicken from oven and add the vegetables to the pan.
• Lower oven temperature to 350˚F.
• Continue to roast the chicken for 1 hour and 10 minutes, or until internal temperature of the chicken reaches 165˚F. Use an Instant Read Thermometer to check for doneness. Start checking at the 55-minute mark.

  Stir veggies halfway through cooking.
• Remove chicken from oven and let rest 10 to 12 minutes before cutting.
• Cut and serve.

Nutrition

Calories: 501kcal | Carbohydrates: 29g | Protein: 25g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 519mg | Potassium: 932mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1008IU | Vitamin C: 93mg | Calcium: 71mg | Iron: 3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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