Roast chicken is a timeless favorite, especially during festive occasions. It brings warmth, comfort, and a sense of tradition to the table, making it an ideal centerpiece for celebrations. Its rich aroma fills the home, signaling that something special is being prepared. The golden, crispy skin and juicy, flavorful meat appeal to all ages, creating a dish that is both simple and elegant. Roast chicken’s versatility allows it to be paired with a variety of sides, making it easy to customize to suit any gathering. Whether it’s a holiday feast, a family dinner, or a special celebration, roast chicken provides a satisfying and hearty meal that brings everyone together. This particular roast chicken, made with a garlic butter and balsamic maple marinade, elevates the dish to new heights. The garlic butter infuses the chicken with a rich, savory flavor, while the balsamic maple marinade adds a delightful balance of sweetness and tang. Roasting the chicken with fresh fruits such as apples, peaches, and grapes, along with baby potatoes, not only adds beautiful color to the dish but also a burst of natural sweetness and freshness. These fruits caramelize in the oven, creating a unique and flavorful contrast to the savory chicken, making it a truly memorable dish for any festive occasion.
Step-by-step: Balsamic Maple Roast Chicken
Preheat the oven: Preheat the oven to 375°F (190°C), Gas mark 5 Prep chicken – Clean and pat dry the chicken on all sides with paper towels. Remove excess fat or leftover feathers. While the chicken is dry use your finger to loosen the gap between the breast and the skin to fill the garlic butter marinade later Lemon butter – In a small bowl combine butter, salt, pepper, garlic, chopped rosemary, thyme, and lemon juice. Set aside Maple marinade – In another small bowl combine the balsamic vinegar, maple syrup, garlic, salt, pepper, and lemon juice. Set aside
I Roast chicken
Marinate the chicken – using a long spoon push half the lemon butter under the skin over the chicken breast, and press with your finger to spread all over the breast. (see video). Rub any remaining butter all over the chicken. Fill cavity and Truss – Fill the bird’s cavity with herbs, onion halves, lemon, and garlic halves. Tie or truss the legs with a butcher’s twine and tuck the wings under. Roasting pan – Place the chicken in the roasting pan breast side up. Pour the maple marinade over the chicken. Place the remaining herbs in the roasting pan. Pour the chicken stock into the roasting pan, not over the chicken. Roast – Transfer the roasting pan to the oven and roast basting with pan juices every 20 minuts. roast the chicken for 15 minutes at 220°C/ 425°F/ Gas Mark 7 then reduce temperature to 165°C / 325°F Gas Mark 3. continue roasting for a total of 90 to 95 minutes (approximately 20 minutes per pound /500 grams) or until the juices run clear or the internal temperature is about 165°F or 75°C in the thickest part of the thigh or 145 F in the breast.Pro tip – basting gives the chicken a deeper color and more flavor from the balsamic and maple marinade. When you remove the chicken from the oven carefully take it out of the roasting pan onto a platter and tent it with a foil to keep warm – Set aside
II Roast vegetables and fruits
We use the same roasting pan with the pan juices. Add the baby potatoes and chopped fruits (peached, apples, and grapes) and more fresh herbs (rosemary and thyme) Roast the veggies for about 30 minutes or until fork-tender. When done, remove from the pan with a slotted spoon leaving all the juices behind for the gravy.
III Make gravy
Place the roasting pan on medium-low heat. Add the white wine (or stock/water) and deglaze the pan. Next, add the flour and cook on low until it thickens. Pour through a sieve/mesh and transfer to a sauce boat. Serve alongside the carved chicken and veggies.
Tips for Success
Dry the Chicken Thoroughly: Pat the chicken dry with paper towels before applying the butter and marinade. This helps the skin crisp up nicely and allows the flavors to adhere better. Properly Spread Garlic Butter: Gently lift the skin of the chicken without tearing it, and evenly spread the garlic butter directly onto the meat. This ensures the flavor penetrates the chicken and keeps it moist during roasting. Marinate for Extra Flavor: If time allows, marinate the chicken with the balsamic maple mixture for at least 30 minutes to an hour before roasting. This enhances the flavor and allows the marinade to penetrate the meat more deeply. Roast at the Right Temperature: Preheat the oven to 375°F (190°C). This temperature is ideal for roasting the chicken to ensure it cooks evenly and develops a golden, crispy skin. Baste the Chicken:During roasting, occasionally baste the chicken with its own pan juices or the balsamic maple marinade. This keeps the chicken moist and adds a beautiful glaze to the skin. Monitor the Internal Temperature: Use a meat thermometer to check the chicken’s internal temperature. The thickest part of the thigh should reach 165°F (74°C) to ensure the chicken is fully cooked and safe to eat. Rest the Chicken: Allow the chicken to rest for 15 minutes after roasting. This step helps the juices redistribute throughout the meat, making it more tender and juicy. Use the Pan Juices for Roasting Fruits and Potatoes: After removing the chicken from the roasting pan, add baby potatoes, peach slices, apple wedges, and grapes to the pan. Toss them in the pan juices and roast them until they are tender and caramelized. This step enhances the flavor of the fruits and potatoes, making them a delicious side. Caramelize for Extra Flavor: Keep an eye on the fruits and potatoes while they roast. Turn them occasionally to ensure they caramelize evenly and soak up the pan juices for maximum flavor. Serve Fresh and Hot:Serve the chicken and roasted fruits and vegetables while they are still hot. The contrast of the savory, succulent chicken with the sweet, caramelized fruits makes for a perfect combination that’s best enjoyed fresh.
Frequently asked questions
How to use leftover roast chicken
Chicken Sandwiches: Slice or shred the leftover chicken and use it in sandwiches. Add your favorite toppings, such as lettuce, tomatoes, cheese, and mayo, mustard, or avocado, for a quick and satisfying meal. or Chicken Salad: Combine shredded chicken with mayo, Greek yogurt, celery, onions, and herbs. Add fruits like grapes, apples, and nuts like walnuts or almonds for a crunchy and flavorful chicken salad. Serve it over greens, in a sandwich, or wrapped in a tortilla. Chicken Soup: Add leftover chicken to a pot of broth with vegetables like carrots, celery, and onions. Include noodles or rice for a hearty and comforting chicken soup, perfect for a quick and easy meal. and Chicken Stir-Fry: Add the leftover chicken to a stir-fry with mixed vegetables like bell peppers, broccoli, and snap peas. Toss in a savory sauce made of soy sauce, ginger, and garlic, and serve over rice or noodles. Chicken Pasta: Toss shredded chicken with your favorite pasta, a creamy Alfredo sauce, or a tangy tomato sauce. Add vegetables like spinach, mushrooms, or sun-dried tomatoes for a complete meal. Easy Chicken Pizza: Use the chicken as a topping for homemade or store-bought pizza dough. Combine it with your favorite pizza sauce, cheese, and additional toppings like onions, peppers, and olives. Chicken Pot Pie: Make a comforting chicken pot pie by mixing leftover chicken with vegetables like peas, carrots, and potatoes. Use a creamy sauce and top with a pie crust or biscuit dough before baking until golden.
More whole roast chickens
Hearty Home Cooking: Dutch Oven Roast Chicken Recipe Casting a Delicious Spell: Cast Iron Roast Chicken Recipe Savor the Sweetness: Maple Roast Chicken Recipe Spatchcock Chicken: : A Quick and Delicious Dinner Option Simply Delicious: Roasted Chicken and Veggies Recipe
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