Maple Glazed Roasted Chicken
What is it about this time of year? All I can think about is comfort food and the wonderful aromas that float through my house as I’m cooking.
I decided that this year I’m going to do something a bit different with my Thanksgiving turkey, still using all the best ingredients. Since half of our table is over the age of 80 I have to be very careful what I serve, based upon the varied dietary restrictions. Honestly, I’m tired of my basic turkey even though everyone loves it, and I never get a complaint. But, this year I’d like to jazz it up just a bit so I decided to test something out a tad different. I’m considering adding a maple/orange glaze over my turkey but, decided to test it out using a whole chicken.
The results were outstanding!!! I literally could have poured the liquid into a glass to have as a beverage. It was outrageously delicious!
Roasting a chicken or turkey is probably one of the easiest dishes to prepare, tossing in a few ingredients, and leaving the rest up to your oven.
- 2.5-3lbs=1 hour
- 3-3.5lbs=1 hour/10 minutes
- 3.5-4lbs=1 hour/20 minutes
- 4-4.5lbs=1 hour/30 minutes
- 4.5-5lbs=1 hour/40 minutes
- 5-5.5lbs=1 hour/50 minutes
- 5.5-6lbs=2 hours
- 6-6.5lbs=2 hours/10 minutes
- 6.5-7lbs=2 hours/20 minutes
- 7-7.5lbs=2 hours/30 minutes
Here’s my recipe, but don’t be afraid to change it up by adding ingredients that you prefer, or switching out some of my ingredients for your favorites.
Maple Glazed Roasted Chicken
Ingredients:
- 1 (6-8) pound whole chicken
- 1/4 cup (80 milliliters) extra-virgin olive oil
- 1 head garlic, skin left on, tip cut off
- 1 whole shallot, tip cut off
- Zest of 2 organic oranges, preferably
- Sea salt
- 1/2 cup pure maple syrup
- 1/2 cup freshly squeezed orange juice
- 2 cups chicken broth
- 20 fingerling potatoes
- 20 baby carrots
Directions:
1. Preheat the oven to 400°F (204°C).
2. Remove the giblets from the chicken and discard. Pat chicken dry inside and out with paper towels. Set fingerling potatoes and carrots in a dutch oven or roasting pan to act as a rack. Place chicken on top of potatoes and carrots. Tuck whole garlic, shallot plus zested & juiced oranges (quartered) into the chicken's cavity. Cross the chicken legs and tie together with kitchen twine. Rub entire chicken with oil, coating all sides. Sprinkle orange zest over skin, then liberally sprinkle with salt and pepper. Place chicken, breast side up, in roasting pan and roast, uncovered, for 30 minutes.
3. In a medium bowl, mix maple syrup, orange juice, and 1 cup chicken stock. Pour 1 cup maple syrup mixture into a measuring cup. Add remaining 1 cup of stock to the maple syrup mixture in the bowl.
4. After the chicken has been in the oven for 30 minutes, pour the 1 cup of maple syrup blend over the chicken. Reduce oven temperature to 375°F (190°C) and roast chicken for another 45 minutes, then pour remaining maple/orange blend over the chicken. Continue roasting uncovered for an additional 1 1/2 hours or see chart above based upon size of bird. The skin should be golden brown, and crisp, with an internal temperature of 165°F to 180°F (74°C to 82°C) on an instant-read thermometer. If the chicken starts to brown too much before the desired temperature is reached, loosely cover with foil, shiny side out.
5. Remove chicken from oven and allow to rest, covered loosely with foil, or if using a dutch oven cover with lid for 15 minutes.
6. Optional: In a small saucepan over medium heat, melt 2 tablespoons of butter, then add 2 tablespoons of flour, blending to make a roux. Pour 2 cups of the pan juices into the saucepan. Bring to a simmer, whisking to incorporate ingredients and to avoid lumps.
7. Transfer the chicken to a platter with vegetables, and carve. If desired, pour some of the maple/orange glaze over the chicken with the remaining glaze into a gravy boat. In a separate serving boat add the thickened gravy, passing both alongside the chicken.
Enjoy!!!
Adapted from LeitesCulinaria.com
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
Your maple and orange glaze sounds wonderful! I like trying new things, too. People get funny at Thanksgiving, though — want the tried and true. So I do both — introduce some new things, but also make sure I have plenty of the old standbys. Good recipe — thanks.
I agree at Thanksgiving no one wants to try anything new. However, this year they’re going to and I’m hopeful they will love the change.
CHocolate brickle sensations??? I need to find that recipe 🙂
In the meantime, your chicken looks fantastic! What a marvelous glaze! It will be excellent on your holiday turkey!
The chicken was so good, and the gravy was amazing. As for the Chocolate Brickle Sensations here’s the link to the recipe. It’s so easy and a bit semi-homemade. My kids friends would always ask if I would make them.
https://www.vickibensinger.com/2013/05/chocolate-brickle-sensations.html
Enjoy!!!
Wow. This is a gorgeous recipe! I am loving the maple glaze. It sounds incredible!
It is incredible. Honestly I could have poured it into a glass to drink, it was that good. I hope you’ll try it.
I am totally with you in the comfort food camp! This sounds delicious, Vicki!
Thanks Susan it really was!
Dear Vicki, This looks wonderful. It looks like pure comfort. Blessings dear. Catherine
Thank you, same to you.
I’m imagining the wonderful aroma as this bakes Vickie. It looks amazing and sounds like a delightful change for Thanksgiving.
It will be, assuming my family doesn’t bark at me at the last minute and tell me not to make ANY changes. I’ve heard that before!
Your maple glaze looks so delicious, I bet this chicken got taken to a whole other level 😀
Beautiful photos!
Cheers
Choc Chip Uru
It really did. It was so tasty, I couldn’t stop eating it.
wooah my mouth is watering Vicki! Looks lip smacking good. I have never tried cooking with maple syrup but I have heard a lots. I wonder how it tastes. thanks for sharing!
It’s sweet, yet smooth. I think I might compare it to a spicy, but not really spicy, honey, that’s richer in flavor and deeper in color.
Vicki, I normally do not like to handle a whole chicken…but after seeing this post, I must admit that I am very tempted to try…love the citrus glaze…
Thanks for the inspiration…have a wonderful week 🙂
Why don’t you like to handle a whole chicken? It’s very easy to work with and this recipe is quite simple. I hope you’ll try it.
that chicken looks amazing. the skin is perfectly crispy while I know the inside is perfectly moist and the roasted maple flavor is divine
It was perfect! I hope you’ll give it a try.
Your roasted chicken looks really beautiful Vicki! I like the maple glazed (YUM!) – keeps my appetite going crazy. 🙂 And the orange zest gives very nice fragrance and citrus taste… beautiful combination with the maple! Thank you for sharing this recipe.
Now that’s one beautiful chicken!!! This is a great idea for any time of the year.
How clever you were to try out the glaze on a roasted chicken first. I know your turkey will be a big hit.