Maybe My Best Roasted Chicken Yet! ~ Maple Roast Chicken with Vegetables

Ok folks, I don’t like to toot my own horn but this recipe…well, it rocks! And it’s here just in time for the holidays!
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Maybe My Best Roasted Chicken Yet! ~ Maple Roast Chicken with Vegetables

This chicken will blow your mind! Every time I make it, I can’t wait for it to come out of the oven! Waiting to carve it is excrutiating and if yuo are lucky enough to have leftovers you will be eating it for lunch too.

Maple Roast Chicken with Vegetables

Moist, flavorful, organic chicken surrounded by colorful vegetables tossed in olive oil, sea salt, maple syrup, and spicy brown mustard …

Maple Roast Chicken with Vegetables

…and roasted until the chicken is perfectly browned and crispy, then brushed with an orange maple glaze.

Maple Roast Chicken with Vegetables

The vegetables are cooked until caramelized, making them even sweeter! Are you hungry yet?

Maple Roast Chicken with Vegetables

I use some of my favorite vegetables in this recipe: Brussels Sprouts, tri-colored potatoes (new rose, purple and white), shallots and butternut squash.

Maple Roasted Chicken with Vegetables

Working with butternut squash can be difficult unless you have the right tools. You need a good sharp knife (my favorite on sale now!) and a Y peeler . With these two tools peeling and cutting a butternut squash is a piece of cake!

Maple Roast Chicken with Vegetables

The Recipe: Roasted Maple Chicken with Vegetables

You will need a good roasting pan (I use this All Clad), a good knife (this is my knife on sale now for lower than I have ever seen it!),  a basting brush and a Y peeler (for squash, trust me). To learn to carve a chicken watch my video tutorial here. Save the giblets and bones to make nutritious bone broth!

5 votes


Maple Roast Chicken with Vegetables




Yield 4 -6

A spicy, sweet and savory chicken dish! Be sure to save giblets and chicken bones for broth making!


  • 1 - 4 to 4 1/2 pound chicken
  • Sea salt
  • pepper
  • 2 cups butternut squash, peeled and cut into 1/2 inch cubes
  • 1 lb tri-colored new potatoes (rose, white and purple) if large cut in half, if small leave whole
  • 1 lb brussels sprouts, if small left whole, if large cut in half
  • 4 large shallots, peeled and quartered

Veggie seasoning

  • 2 Tablespoons extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 Tablespoon REAL maple syrup (no fake stuff!)
  • 1 Tablespoon spicy brown mustard

Chicken Glaze

  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup maple syrup
  • 1 tsp dried thyme
  • 1 Tablespoon spicy brown mustard
  • 4 Tablespoons butter
  • pinch of sea salt, pinch of pepper


  1. Preheat oven to 400 degrees and place oven rack in center of oven
  2. Remove giblets (save for later if making broth) rinse chicken inside and out and pat dry with paper towels.
  3. Season entire chicken with sea salt and freshly ground pepper, place in roaster breast side up.
  4. Tuck wings behind back, and tie legs with cooking string or silicon bands.
  5. Prep veggies and place in bowl. Combine ingredients for vegetable seasoning and whisk.
  6. Drizzle over veggies and toss.
  7. Place vegetables in roasting pan around chicken.
  8. Place in oven and set timer for 1 hour and 15 minutes. (total cooking time 90 minutes)
  9. While chicken is cooking place all ingredients for glaze into a small sauce pan.
  10. Bring to a low simmer stirring for 3-4 minutes or until sauce thickens slightly. Remove from heat.
  11. When timer goes off (at 1 hour 15 minutes) baste chicken with glaze using a brush.
  12. Repeat basting every five minutes, until glaze is gone, cooking for approx 15-30 more minutes (depending on the size of your chicken, altitude, etc)
  13. Remove chicken from oven when thigh juices run clear (usually an hour and a half total) or if using an instaread thermometer, when 175 degrees F is registered.
  14. Place chicken on a cutting board and cover with foil to 'rest' for ten minutes. This redisributes the juices and allows the chicken to cool enough to handle when carving.
  15. If the veggies aren't quite browned enough place them back in the oven allowing them to brown while chicken rests and then is carved. But keep a close eye on them.
  16. After chicken rests for ten minutes, carve.
  17. Remove veggies from the oven. Serve

Courses Dinner

Cuisine American

This meal is perfect served alone but if you are feeling like you need a special side salad for the holidays I highly recommend this gorgeous Caramelized Pear and Asparagus Salad from my friend Si at A Bountiful Kitchen!  Her blog is gorgeous and her recipes are perfection!

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Post tags: gluten free, grain free

24 thoughts on “Maybe My Best Roasted Chicken Yet! ~ Maple Roast Chicken with Vegetables

  1. We had this for dinner last night my DH got home whille it was simmering, he sampled it so much had to get him to stop or there would have been none for dinner. Will definately make again. Had it with rice, asperagus done on the BBQ & coleslaw well balanced meal. thanks

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