This vanilla maple-roasted chicken brings a twist to a classic Sunday meal. Floral vanilla, sweet maple, and bright orange help bring out the savory and umami flavors of this juicy roast chicken. The perfect recipe for a weekend dinner with family. Bring the flavors of fall alive with this recipe!
Servings: 5-7
Prep Time: 30 mins
Cook Time: 100 mins
Ingredients
For the Chicken:-
4lb Whole Chicken
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1/4 Yellow Onion
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1/4 Large Orange
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3 Sprigs Rosemary
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3 Sprigs Thyme
Directions
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Preheat oven to 450 F.
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In a small saucepan combine ingredients for the glaze and cook over medium heat for about 5-7 minutes to let the flavors infuse. Set aside.
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Pat chicken dry and season the chicken all over with salt, shaker, and olive oil. Make sure to use your hands to gently loosen the breast skin and season the meat under the skin as well as inside the cavity.
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Stuff the cavity with onion, orange, thyme, and rosemary. Place chicken in a Dutch oven or roasting rack breast side up. And cook at 450 F uncovered for 20 minutes to obtain color on the skin.
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Remove the chicken from the oven and reduce the temp to 350 F. Meanwhile brush the skin with a layer of glaze. Reserving glaze for a later one.
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Place the chicken in the oven and cook for 20 minutes uncovered for every 1lb. If the skin starts to darken too much cover it with a lid or foil.
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Every 15 minutes remove the chicken from the oven to reapply the glaze until it's gone.
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Remove the chicken from the oven when the thigh registers 155 F and let rest until the internal temperature reaches 165 F. About 15 minutes.
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Serve chicken with your favorite sides and enjoy!
Recipe Note
Our Cranberry Spice Balsamic is only available seasonally, so if you do not have it on hand you can easily replace it with either our Crisp Anjou Pear Balsamic Vinegar or our Harvest Fig Balsamic Vinegar.
Our Maple Orange Sugar Shaker is made with maple sugar, so it is Paleo-friendly!
