Go Back
+ servings
5 from 11 votes
overhead close up shot of a whole roasted chicken served over veggies

Maple Butter Roast Chicken with Vegetables

17 17 17
WW Freestyle: 17
Prep Time15 mins
Cook Time1 hr 10 mins
Resting Time10 mins
Total Time1 hr 30 mins
A whole roast chicken flavored with savory herbs, sweet maple syrup, and butter. A medley of winter vegetables are roasted alongside.
Course: Main Course
Cuisine: American
Servings: 6
Calories: 501


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


  • 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.


  • To cut down on the carbs, leave out the potatoes and use Sugar Free Maple Syrup.
    • Leaving out the potatoes and onions, and using sugar free maple syrup, will amount to 10 carbs per serving.
Nutrition Facts
Maple Butter Roast Chicken with Vegetables
Amount Per Serving
Calories 501 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 13g65%
Cholesterol 112mg37%
Sodium 519mg22%
Potassium 932mg27%
Carbohydrates 29g10%
Fiber 5g20%
Sugar 8g9%
Protein 25g50%
Vitamin A 1008IU20%
Vitamin C 93mg113%
Calcium 71mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: how to roast a chicken, oven roasted chicken, whole roasted chicken