Maple Butter Roast Chicken Recipe - Easy Whole Roasted Chicken! (2024)

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Katerina

5 from 16 votes

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Want to wow your family, your guests, or just… yourself? Then look no further than this easy Maple Butter Roast Chicken! Whole roasted chicken with a sweet and buttery “glaze” is baked with a succulent medley of cold-weather veggies and tangy tomatoes. So good!

Maple Butter Roast Chicken Recipe - Easy Whole Roasted Chicken! (2)

    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.

    My irresistible Maple Butter Whole Roasted Chicken is a mouthwatering masterpiece that elevates the traditional roast chicken experience with its delectable blend of sweet and savory flavors. The star of this dish is the luxurious maple butter glaze, which infuses the succulent chicken with a rich, caramel-like sweetness while also creating a beautifully crispy skin.

    This chicken is a memorable culinary delight that will have everyone coming back for seconds, 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!

    Maple Butter Roast Chicken Recipe - Easy Whole Roasted Chicken! (3)

    How To Clean and Prepare a Whole Chicken

    It’s actually very easy to clean and prep a whole chicken. First, if your chicken includes a package of giblets inside, remove that. You can toss them, or save them for another use. Then, place the chicken in your prepared baking dish, season it, and tie the legs together. It’s also a good idea to tuck the wings underneath the back of the bird to prevent scorching. Done!

    Some folks wash their chicken with water before cooking, but I generally don’t recommend this. It’s not really necessary and it increases your risk of food poisoning because the water can splash on your counter, arms, clothing, etc.

    Maple Butter Roast Chicken Recipe - Easy Whole Roasted Chicken! (4)

    Roast Chicken Ingredients

    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 Pepper
    • 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
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    How To Roast a Whole Chicken

    This whole roasted chicken recipe couldn’t be easier to make. With just a bit of prep you can pop it into the oven and let your chicken cook. By the way, this makes your house smell amazing while roasting.

    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.
    Maple Butter Roast Chicken Recipe - Easy Whole Roasted Chicken! (6)

    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 it if you’d like more specifics! Roasted vegetables really are an easy, super-delicious side dish, so go all out!

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    What To Serve With Whole Roast Chicken

    • Appetizer Ideas: 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! It’s almost like a luscious, decadent, low-carb bruschetta. Yum!
    • Bet on Bread: I 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 in a Skillet, or Light Skillet Cornbread, for the perfect rustic touch. An easy flatbread would also be amazing on the side.
    • Chocolate? Check! A nice dessert is always appropriate, right? Try this wonderful Chocolate Pumpkin Bread! It’s such an easy and rewarding bake for cold weather!
    Maple Butter Roast Chicken Recipe - Easy Whole Roasted Chicken! (8)

    How To Store and Reheat Chicken

    • To refrigerate, simply cover the leftovers tightly and store in the refrigerator for up to 48 hours.
    • To freeze, remove the chicken meat from the bones and discard the bones, or save them for broth. Wrap the meat tightly in plastic wrap, or store in freezer bags, pushing out as much air as possible before sealing. Freeze for up to 3 months. Freeze roasted 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
    • Cream Cheese Roast Chicken
    • Piri Piri Chicken

    ENJOY!

    Maple Butter Roast Chicken Recipe - Easy Whole Roasted Chicken! (9)

    Maple Butter Roast Chicken with Vegetables

    Katerina | Diethood

    A whole roast chicken flavored with savory herbs, sweet maple syrup, and butter.

    5 from 16 votes

    Rate this Recipe!

    Servings : 6

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    Prep Time 15 minutes mins

    Cook Time 1 hour hr 10 minutes mins

    Resting Time 10 minutes mins

    Total Time 1 hour hr 30 minutes mins

    Ingredients

    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

    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.

    Notes

    • To reduce carbs, remove 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

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

    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.

    Course: Main Course

    Cuisine: American

    Keyword: how to roast a chicken, oven roasted chicken, whole roasted chicken

    Did you make this recipe?Leave a Rating!

    Categories:

    • Chicken Recipes
    • Recipes
    Maple Butter Roast Chicken Recipe - Easy Whole Roasted Chicken! (2024)

    FAQs

    What's the difference between roast chicken and roasted chicken? ›

    Roast chicken and roasted chicken are the same thing. Either one is correct. There are two terms because people in different geographical areas used different terms for the same thing.

    Is it better to roast chicken whole or cut up? ›

    Is It Better to Cook Whole Chickens or Parts?
    • Usually costs more, if bought in parts.
    • Cutting raw chicken is time-consuming and messy; easier to cut when cooked.
    • Whole roast chicken comes out much juicier, with tender white meat.
    • Carcass can more easily be saved for soup.
    Jun 21, 2011

    Should I roast my chicken covered or uncovered? ›

    If you want your chicken to be truly roasted with crisp, golden-brown skin, it needs to spend time in the oven uncovered.

    Why is my roast chicken not crispy? ›

    Chicken skin needs to be dry in order for it to crisp when cooked. Whether or not you rinse the chicken before prepping, you need to make sure the skin is as dry as possible. After removing the chicken from the package (and washing it, if that is your preferred method) pat each piece dry with paper towels.

    What temperature should whole chicken be cooked to in the oven? ›

    You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

    Is rotisserie chicken same as roasted chicken? ›

    However, despite the fact that both dishes utilize dry heat, their preparation methods are actually a bit different: Roasted chickens are cooked in the oven at high heat, whereas rotisserie chickens are cooked on a rotating spit, allowing all parts of the bird to be heated evenly.

    Should you flip a whole chicken when roasting? ›

    Place the chicken in the pan in the center of the oven for 25 minutes. Turn the bird over — drying the bird and preheating the pan should keep the skin from sticking. Roast for another 10 minutes, then flip back over to re-crisp the breast skin, another 5 to 10 minutes.

    What's the difference between a whole chicken and a whole roasting chicken? ›

    A game hen is just a very young chicken weighing less than 2 pounds. A broiler or fryer is about 7 weeks old, and ranges from 2 1/2 to 4 1/2 pounds. A roaster is between 8 and 12 weeks old and weighs 5 pounds or more. LeFavour favors broiler size, which is what you'll get if you buy organic or from the farmers' market.

    Do you have to flip a whole chicken in the oven? ›

    Above all, however, a roast chicken needs to be juicy. There are many ways to achieve this, but one of the best is to flip over your poultry. While it is more common to turn over a duck during roasting to render the fat out of the breast meat, flipping a chicken does something a little different.

    Do you put water in roasting pan for chicken? ›

    A little bit of water in the bottom of the roasting pan, with the chicken on a rack so it isn't sitting in the water, will keep the drippings from smoking. Other than that, no water is needed.

    Is it better to bake a whole chicken at 350 or 400? ›

    Go low and slow for a very tender, falling-off-the-bone flesh and softer skin (say, 300 to 350 degrees for 1 ½ to 2 hours or so). Or roast it fast and furiously for less time for crisp, dark brown skin and firmer, chewier flesh (between 375 and 500 degrees for 45 minutes to 1 1/2 hours).

    How do you keep chicken moist when roasting? ›

    How to Roast a Chicken So It's Juicy, Crisp, and Tender
    1. Skip the excess ingredients. ...
    2. Truss the legs of the bird. ...
    3. Salt the chicken generously all over. ...
    4. Roast the chicken in a super-hot oven. ...
    5. Now devour the chicken, slathered with butter.
    May 9, 2017

    What is the secret to crispy chicken? ›

    FLOUR + CORNSTARCH + BAKING POWDER

    My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color!

    How long does it take to bake a 5 lb chicken at 350? ›

    As a general guideline, you can roast a whole chicken at 350°F (175°C) for about 20 minutes per pound (45 minutes per kilogram). Therefore, a 5-pound chicken would take approximately 1 hour and 40 minutes.

    Does butter make chicken skin crispy? ›

    Ideally, pan-fried chicken will come off the heat tender and juicy on the inside, and golden and crispy on the outside -- but the perfect crunchy skin won't happen in just any cooking fat. If you want a tasty flavor, go with butter, but if you want your ideal texture, opt for a cooking oil instead.

    What is the meaning of roast chicken? ›

    Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit).

    Which is healthier rotisserie chicken or roasted chicken? ›

    A rotisserie chicken will have similar nutrients to one you roast,” says Allers. “Similar protein, iron. The main difference is the amount and type of any additives.” Some stores “inject the chickens with a solution, which might contain added salt, sugar, various natural flavorings,” Allers explains.

    What is roasted chicken called? ›

    Rotisserie chicken is a chicken dish that is cooked on a rotisserie by using direct heat in which the chicken is placed next to the heat source.

    Is roasted chicken the same as grilled chicken? ›

    Grilling involves direct heating of the food on a metal grill in the presence of burning coal or wood. Roasting is an indirect heating process, done in an oven.

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