Ok folks, I don’t like to toot my own horn but this Maple Roast Chicken with Vegetables recipe is downright amazing! In fact it may be my best roasted chicken yet, 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 in a silver roasting pan

Maple Roast Chicken with Vegetables: Sweet, Savory and Spicy All Rolled Into One

Every time I make this chicken, I can’t wait for it to come out of the oven. Waiting to carve it is excruciating, but the wait is worth every second.

Maple Roast Chicken with Vegetables

What Gives It That Kick?

This moist, flavorful, organic chicken is 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


How To Work with Butternut Squash:

You may use pre-cut butternut squash from the store if you wish, just make sure it’s really fresh. If you want to peel and cut your own, I have some tips. 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!

Maple Roast Chicken with Vegetables
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins

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

Course: Main Course
Cuisine: American
Keyword: comfort food, easy dinner recipe
Servings: 4 servings
Author: Linda Spiker
  • 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 leave 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
  • 1 pinch of sea salt and pepper
  1. If possible, remove bird from fridge an hour before prepping. This allows for more even cooking
  2. Preheat oven to 400 degrees and place oven rack in center of oven
  3. Remove giblets from chicken cavity (save for later if making broth) rinse chicken inside and out and pat dry with paper towels.

  4. Season entire chicken with sea salt and freshly ground pepper, place in roasting pan breast side up.

  5. Tuck wings behind back, and tie legs with cooking string or silicon bands.
  6. Prep veggies and place in bowl. Combine ingredients for vegetable seasoning and whisk.
  7. Drizzle over veggies and toss.
  8. Place vegetables in roasting pan around chicken.
  9. Place in oven and set timer for 1 hour and 15 minutes. (total cooking time is 90 minutes)

  10. While chicken is cooking place all ingredients for glaze into a small sauce pan.
  11. Bring to a low simmer stirring for 3-4 minutes or until sauce thickens slightly. Remove from heat.
  12. When timer goes off (at 1 hour 15 minutes) baste chicken with glaze using a brush.
  13. 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)
  14. 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.)

  15. 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.
  16. 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.
  17. After chicken rests for ten minutes, carve.
  18. Remove veggies from the oven. Serve




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Post tags: gluten free, grain free