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Maple Butter Roast Chicken Recipe

Avatar photoByEmily
Jump to Recipe·5 from 118 reviews

If you’re looking for a roast chicken recipe that’s both cozy and just a little bit special, you’re going to love what I’m sharing today. This Maple Butter Roast Chicken Recipe has been a game changer in my kitchen—it boasts a perfect balance of sweet, savory, and herbaceous flavors that will have your family asking for seconds. Whether you’re planning a weeknight dinner or something fancy for the weekend, this recipe will deliver tender, juicy chicken with a golden, buttery, maple-glazed skin that’s seriously drool-worthy. Keep reading, because I’m going to walk you through everything I’ve learned to make sure your roast turns out spectacular every single time!

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Why You’ll Love This Recipe

  • Juicy, Flavor-Packed Chicken: The maple butter glaze seeps under the skin, keeping the meat tender and bursting with flavor.
  • Simple Yet Elegant: Uses everyday ingredients but feels like a restaurant-worthy dish.
  • One-Pan Magic: The veggies roast alongside the chicken, soaking up all those amazing pan juices.
  • Perfectly Balanced Sweet & Savory: Maple syrup adds subtle sweetness, complemented by fresh herbs and garlic for depth.
A whole roasted chicken with golden brown and crispy skin sits at the center of a large white oval plate. The chicken is stuffed with herbs and tied at the legs with string. Around the chicken, there are roasted vegetables including small red cherry tomatoes, white cauliflower florets, chopped green broccoli, sliced white onions, and halved small red and yellow potatoes. Lemon slices with bright yellow skin are placed under and beside the chicken and vegetables, adding pops of color. Some fresh green herb sprigs sit on top of the vegetables. The plate is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Maple Butter Roast Chicken, flavorful roast chicken, easy roasted chicken recipe, juicy baked chicken, maple glaze chicken this …

Ingredients You’ll Need

Every ingredient in this Maple Butter Roast Chicken Recipe works harmoniously to bring out the best in your meal. I always choose fresh herbs and good quality butter because you can really taste the difference, and the combo of potatoes, tomatoes, and broccoli roasting alongside the chicken means your sides get that extra boost of flavor.

Flat lay of a whole fresh broiler-fryer chicken with clean skin, a small mound of softened unsalted butter, a small white bowl filled with golden maple syrup, three whole garlic cloves, a small pile of chopped fresh oregano leaves, a small pile of chopped fresh thyme leaves, a small white bowl of coarse salt, a small white bowl of freshly ground black pepper, one small lemon cut into four wedges, four fresh thyme sprigs, four fresh oregano sprigs, a cluster of bright red cherry tomatoes, a heap of quartered baby potatoes with natural skin, one large yellow onion cut into eight wedges, a small pile of fresh broccoli florets, a small pile of fresh cauliflower florets, a small white bowl of golden olive oil, all arranged with perfect symmetry on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Maple Butter Roast Chicken, flavorful roast chicken, easy roasted chicken recipe, juicy baked chicken, maple glaze chicken
  • Whole Broiler-Fryer Chicken: Look for a 3 to 3.5-pound bird for ideal cooking time and juicy results.
  • Unsalted Butter: Softened butter blends beautifully with maple syrup for an even glaze.
  • Maple Syrup: The real deal adds that rich, natural sweetness; don’t substitute with pancake syrup.
  • Garlic: Freshly minced garlic infuses the butter with savory depth.
  • Fresh Oregano & Thyme: Chopped herbs bring bright, fragrant notes to the butter and cavity.
  • Salt and Fresh Ground Black Pepper: Essential for seasoning inside and out.
  • Lemon: Added inside the cavity for a refreshing, zesty punch.
  • Fresh Thyme & Oregano Sprigs: For stuffing the chicken and infusing aroma from the inside.
  • Cherry Tomatoes, Baby Potatoes, Yellow Onion, Broccoli, Cauliflower: Roasting with chicken creates irresistible caramelization and flavor contrasts.
  • Olive Oil: Tossed with veggies for a golden, crisp roast.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Maple Butter Roast Chicken Recipe my own by swapping out veggies or herbs based on the season or what I have on hand. This flexibility not only keeps it exciting but also lets you cater it to your family’s preferences effortlessly.

  • Herb Swap: When fresh oregano isn’t available, I use rosemary or sage for a heartier, woodsy flavor.
  • Vegetable Mix-Up: In the fall, I swap broccoli and cauliflower for butternut squash and brussels sprouts—totally delicious!
  • Spicy Kick: Sometimes I add a pinch of smoked paprika or red pepper flakes to the butter mixture for a subtle heat that my family loves.
  • Gluten-Free Modification: This recipe is naturally gluten-free, so it’s perfect for those with dietary restrictions.

How to Make Maple Butter Roast Chicken Recipe

Step 1: Prep your chicken and preheat the oven

Start by preheating your oven to a high heat—450˚F is perfect. Remove the giblets from the chicken’s cavity (don’t skip this!) and pat the bird dry with paper towels. This step is crucial because a dry skin crisps up beautifully in the oven. Place the chicken breast-side up on a rack set over a jelly roll or roasting pan—this lets hot air circulate and cooks the chicken evenly.

Step 2: Make the maple butter and season the chicken

In a bowl, mix your softened unsalted butter with maple syrup, minced garlic, chopped oregano and thyme, salt, and pepper. Here’s a trick I discovered: loosen the skin gently on the breasts and thighs using your fingers or a wooden spoon handle. Carefully slip half of the maple butter under the skin—this keeps the meat moist and infuses it with flavor from the inside out. Rub the remaining butter all over the skin for that irresistible golden glaze.

Step 3: Stuff, truss, and start roasting

Season the chicken cavity with salt and pepper, then stuff it with lemon wedges and fresh herb sprigs. Tie the legs together using kitchen twine and tuck the wings under the body to prevent burning. Pop your bird into the oven and roast it uncovered for 10 minutes at 450˚F—this initial blast of heat kickstarts the browning process.

Step 4: Add the veggies and lower the heat

While the chicken has that head start roasting, toss your veggies—potatoes, onion wedges, broccoli, cauliflower, and cherry tomatoes—with olive oil, salt, and pepper. After the 10 minutes are up, pull the chicken out, nestle the veggies around it in the pan, then reduce the oven temperature to 350˚F. Continue roasting for about 1 hour and 10 minutes, stirring the veggies halfway through, until the chicken’s internal temperature hits 165˚F.

Step 5: Rest and serve

Once it’s done, remove the chicken from the oven and let it rest for 10 to 12 minutes. This resting step is my absolute favorite because it helps the juices redistribute, giving you succulent slices every time. Then carve, plate, and enjoy that amazing maple butter roast chicken with those perfectly roasted veggies soaking up all those wonderful pan juices.

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Pro Tips for Making Maple Butter Roast Chicken Recipe

  • Patting the Chicken Dry: I can’t stress this enough—dry skin crisps beautifully and keeps the maple butter from sliding off.
  • Loosening the Skin: Be gentle when slipping butter under the skin to avoid tearing, which can cause the butter to leak out.
  • Using an Instant Read Thermometer: This is the best way to ensure perfectly cooked chicken; checking too early can lead to dry meat, so start at 55 minutes.
  • Resting Time: Don’t skip resting! It locks in all those wonderful juices for a tender bite every time.

How to Serve Maple Butter Roast Chicken Recipe

A whole golden roasted chicken sits in the center of a white plate, with crispy skin seasoned with herbs and black pepper. The chicken is laid on lemon slices, with bright red cherry tomatoes and green herb sprigs scattered around it. The plate rests on a white marbled surface, with blurred golden utensils in the background. The lighting highlights the juicy and crispy texture of the chicken’s skin. photo taken with an iphone --ar 2:3 --v 7 - Maple Butter Roast Chicken, flavorful roast chicken, easy roasted chicken recipe, juicy baked chicken, maple glaze chicken

Garnishes

I like to garnish my roast chicken with a sprinkle of fresh chopped parsley or extra thyme leaves for a burst of color and fresh flavor. A few lemon wedges on the side also make for a lovely, zesty contrast that brightens up each bite.

Side Dishes

This recipe’s veggies roast right alongside the chicken, so I often keep sides simple—like a crisp green salad or crusty bread to soak up the drippings. But it pairs beautifully with fluffy mashed potatoes or a creamy risotto if you want to dress it up.

Creative Ways to Present

For special occasions, I like to carve the chicken at the table, serving it on a beautiful wooden board surrounded by roasted veggies and garnished with sprigs of herbs and lemon slices. It turns dinner into an event and makes the meal feel even more memorable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last about 3 to 4 days. Be sure to separate the veggies and chicken for easier reheating.

Freezing

You can freeze leftover chicken meat (not the whole bird) by shredding or slicing it and placing it in freezer-safe bags or containers. It keeps well for up to 2 months. I usually freeze just the meat without the vegetables for the best texture.

Reheating

To reheat, I cover the chicken with foil to keep it moist and warm it up in a 350˚F oven for about 15-20 minutes. For veggies, I reheat gently on the stovetop or in the microwave to preserve their texture.

FAQs

  1. Can I use frozen chicken for this Maple Butter Roast Chicken Recipe?

    It’s best to use a fully thawed chicken to ensure even cooking. Cooking from frozen can lead to uneven results, especially for larger birds. Plan ahead and thaw overnight in the fridge for the best outcome.

  2. What if I don’t have fresh herbs?

    You can use dried herbs instead—use about one-third the amount of fresh herbs and add them to the butter mixture. The flavor won’t be as bright, but it will still be delicious.

  3. How do I know when the chicken is done?

    Use an instant read thermometer inserted into the thickest part of the thigh without touching bone; it should read 165˚F. This method avoids undercooked or overcooked meat.

  4. Can I make this recipe ahead and reheat it?

    Absolutely! Make the chicken and veggies ahead of time; reheat gently in the oven covered with foil or in the microwave for a speedy weeknight meal.

Final Thoughts

This Maple Butter Roast Chicken Recipe truly holds a special place in my heart because it never fails to impress with its simplicity and depth of flavor. I still remember the first time I roasted it for my family—the way the kitchen filled with the aroma of sweet maple, fresh herbs, and garlic was unforgettable. I hope you’ll find the same joy and satisfaction making it, whether it’s for a casual dinner or a celebration. Give it a try and watch it become your go-to roast chicken recipe, just like it did for me.

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Maple Butter Roast Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 118 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 90 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
Print Recipe

Description

This Maple Butter Roast Chicken features a whole broiler-fryer chicken perfectly roasted to juicy tenderness with a sweet and savory maple butter glaze. Aromatic herbs, garlic, and a hint of fresh lemon create a flavorful crust, while an assortment of roasted vegetables including baby potatoes, cherry tomatoes, broccoli, cauliflower, and yellow onion complement the dish beautifully. A comforting and elegant meal ideal for family dinners or special occasions.

Ingredients

Chicken and Glaze

  • 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

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

  1. Preheat Oven: Preheat your oven to 450˚F to prepare for roasting the chicken and vegetables.
  2. Prepare Chicken: Remove giblets from inside the chicken cavity. Pat the chicken dry thoroughly with paper towels to ensure a crispy skin.
  3. Position Chicken: Place the chicken breast-side up on a rack set over a jelly roll pan or inside a roasting pan and set aside.
  4. Make Maple Butter Mixture: In a mixing bowl, combine softened butter, maple syrup, minced garlic, chopped oregano, chopped thyme, salt, and freshly ground black pepper.
  5. Loosen Skin: Using your fingers or the handle of a wooden spoon, carefully loosen the skin on the chicken breasts and thighs without tearing it.
  6. Apply Butter Mixture Under Skin: Rub half of the maple butter mixture evenly under the loosened skin, spreading it across the breasts and thighs.
  7. Apply Butter Mixture on Skin: Rub the remaining maple butter mixture on top of the chicken skin, ensuring full coverage.
  8. Season and Stuff Chicken Cavity: Sprinkle a little salt and cracked black pepper inside the cavity. Stuff the cavity with lemon wedges, 4 thyme sprigs, and 4 oregano sprigs for added flavor.
  9. Tie and Tuck: Use kitchen twine to tie the chicken legs together and tuck the wings under the body to promote even cooking.
  10. Initial Roasting: Roast the chicken uncovered at 450˚F for 10 minutes to start browning the skin.
  11. Prepare Vegetables: While the chicken roasts, combine cherry tomatoes, quartered baby potatoes, yellow onion wedges, broccoli florets, and cauliflower florets in a large mixing bowl. Toss with olive oil, salt, and freshly ground pepper to coat the vegetables well.
  12. Add Vegetables and Lower Temperature: Remove the chicken from the oven and arrange the prepared vegetables around it in the roasting pan. Lower the oven temperature to 350˚F.
  13. Roast Chicken and Vegetables: Continue roasting the chicken and vegetables for 1 hour and 10 minutes, or until the internal temperature of the chicken reaches 165˚F. Use an instant-read thermometer to check doneness, starting to check at 55 minutes. Stir the vegetables halfway through to ensure even roasting.
  14. Rest Chicken: Once done, remove the chicken from the oven and let it rest for 10 to 12 minutes before carving. This allows the juices to redistribute for moist, tender meat.
  15. Serve: Cut the chicken into portions and serve alongside the roasted vegetables hot for a satisfying meal.

Notes

  • This recipe uses a whole broiler-fryer chicken, which is younger and more tender, ideal for roasting.
  • Loosening the skin carefully helps the flavorful maple butter mixture penetrate and keep the meat moist.
  • The initial high-temperature roast creates a crispy skin, while lowering the temperature ensures thorough cooking without drying out the chicken.
  • Using fresh herbs and lemon wedges inside the cavity infuses aromatic flavor throughout the chicken.
  • Roasting the vegetables alongside the chicken allows them to cook in the flavorful drippings, enhancing their taste.
  • Resting the chicken before carving is essential to maintain juiciness.
  • Always verify chicken doneness with an instant-read thermometer to ensure safety and perfect results.

Nutrition

  • Serving Size: 1 serving
  • Calories: 501 kcal
  • Sugar: 8 g
  • Sodium: 519 mg
  • Fat: 33 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 29 g
  • Fiber: 5 g
  • Protein: 25 g
  • Cholesterol: 112 mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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