Maple Roast Chicken

Maple Roast Chicken Recipe

This maple roast chicken recipe is my ultimate go-to dish, and it just about makes itself, all in one pan. The drippings are used to make the best gravy ever. It’s so good that I could open up Sweet Paul’s Gravy Joint. You’re going to want to eat it by the spoonful. I always try to use organic chicken: You can taste the difference.–Paul Lowe

LC Perpetual Maple Season Note

Pancakes are swell, but breakfast hasn’t got an exclusive on maple syrup—especially not when this maple roast chicken is in the house. And don’t you dare even think of letting a single drop of the maple-y gravy go to waste because if we had our druthers, we would perpetually be in maple season. We’ve been daydreaming about what else we’d do with this gravy, and thus far we’re having a difficult time imagining anything besides mopping it up with buttermilk biscuits. But we know there are more options than that, so if you care to share what tickles your fancy, let us know in a comment below.

Special Equipment: Kitchen string

Maple Roast Chicken Recipe

  • Quick Glance
  • 25 M
  • 1 H, 40 M
  • Serves 4 to 8


  • For the maple roast chicken
  • 1 lemon, preferably organic, cut in half
  • 1 whole organic chicken (about 3 1/2 pounds)
  • Salt and freshly ground black pepper, to taste
  • 15 fingerling potatoes
  • 4 large-ish shallots, halved
  • 1/4 cup extra-virgin olive oil, plus more for drizzling on the chicken
  • 1/2 cup maple syrup
  • For the maple gravy
  • 1 tablespoon (1/2 ounce) unsalted butter
  • 1 shallot, finely chopped
  • 1/2 cup homemade chicken stock or canned chicken broth
  • 1/2 cup defatted pan drippings
  • 1 1/2 cups heavy cream
  • 1 teaspoon cornstarch dissolved in 3 tablespoons cold water (optional)
  • Salt and freshly ground black pepper, to taste


  • Make the maple roast chicken
  • 1. Adjust the oven rack to the middle position and preheat the oven to 400°F (204°C).
  • 2. Place the chicken in a roasting pan. Pat the chicken dry inside and out. Cram the lemon inside the cavity of the chicken. Tie the chicken legs together with the kitchen string. Drizzle it with a little oil and season it with the salt and pepper. Add the potatoes and shallots to the roasting pan. Roast for 30 minutes.
  • 3. Remove the pan from the oven and drizzle the chicken all over with the 1/4 cup oil and the maple syrup. Reduce the oven temperature to 375°F (191°C), return the chicken to the oven, and roast for 25 minutes more.
  • 4. Remove the pan from the oven and carefully tip the pan so the drippings pool in one end of the pan. Pour or spoon the drippings into a fat separator or a measuring cup and reserve for the gravy. Return the chicken to the oven and roast for about 20 minutes more, or until an instant-read thermometer inserted in the thigh reads 165°F (74°C) and the juices run clear. Let the chicken rest for at least 10 minutes.
  • Make the maple gravy
  • 5. After you pour off the drippings from the chicken for the gravy, melt the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, about 2 minutes.
  • 6. Stir in the chicken stock and defatted drippings from the pan of roast chicken and simmer until reduced by half, about 5 minutes.
  • 7. Stir in the cream and let the sauce simmer until thickened, about 20 minutes. If a thicker consistency is desired, stir in the cornstarch mixture. Season the gravy with the salt and pepper.
  • Serve the chicken
  • 8. Carve the chicken into pieces and serve it with the potatoes, shallots, and gravy.
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