Roast Chicken With Maple Butter And Rosemary


Roast chicken with maple butter and rosemary is one of my favorite things. It tastes fantastic, especially when eaten grilled with a side of roasted veggies. We actually eat this meal every two or three weeks because it’s so easy and delicious. I will typically cook this at least once every month or two because there are so many variations you can make depending on your lifestyle.


Look no further if you’re seeking for a straightforward roast chicken recipe that evokes the coziness of fall. That’s it. Thank you, NYT and Colu Henry! The combination of maple, rosemary, and butter (I used vegan butter because it was kosher) results in a succulent bird with a deliciously caramelized exterior. I decided to roast potatoes and carrots in addition to the chicken, and I don’t regret it. This is a complete supper because the vegetables caramelize in the fragrant, maple-y chicken pan drippings. This sweet-salty meal is also a hit with kids!

Roast Chicken with Maple Butter & Rosemary

  • 1 (3 1/2-pound) whole chicken
  • Kosher salt and black pepper
  • 2 to 3 rosemary sprigs, plus 2 1/2 teaspoons finely chopped rosemary
  • 4 tablespoons unsalted vegan butter
  • 2 tablespoons maple syrup
  • 3 whole carrots, peeled and cut into 2-inch chunks
  • 3-4 Yukon gold potatoes, cut into chunks
  • 1 onion, quartered
  • Olive oil

Turn on the 375 degree oven. Salt and pepper the chicken on the exterior and interior. Put the rosemary sprigs inside the chicken and place it (breast-side up) in a sizable cast-iron skillet or dutch oven.

Melt the butter over low heat in a small saucepan. When it begins to thicken, add the chopped rosemary and maple syrup and cook for about 1-2 minutes. Make sure the chicken is completely covered in the mixture by spooning it over the chicken. Do not be concerned if some of the mixture touches the pan’s bottom. Around the chicken, distribute the potatoes, carrots, and onions. Drizzle with olive oil, season with salt, and stir.

Roast the chicken and vegetables for 60 to 120 minutes, turning the chicken over regularly with the pan juices (if you remember). Before cutting, give the chicken at least 10 minutes to rest.

Maple Butter Whole Roasted Chicken

Want to wow your loved ones, guests, or even just… yourself? Then try this straightforward Maple Butter Roast Chicken! Baked beside a luscious assortment of winter vegetables and tart tomatoes is a whole roasted chicken with a sweet and buttery “glaze.” Very excellent!


You know how much I adore cooking with chicken? It’s so adaptable! Chicken has a lot to offer, from bone-in thighs with crispy skin to the ideal air-fried chicken tenders.

However, if you’ve tried my EASY Roast Chicken Recipe, you know that roasting a single whole chicken with a variety of mouthwatering spices is one of my all-time, unquestionably favorite ways to make chicken.

Whole roasted chicken is just so comforting and lovely to serve at the table, especially in the Fall. This one is perfectly seasonal with maple syrup, butter, and roast vegetables.


Actually, cleaning and preparing a whole chicken is extremely simple. First, take out any giblets that may be within your chicken if it has any. You can discard them or save them for a different purpose. After that, season the chicken, set it in the baking dish you’ve prepared, and fasten its legs. To avoid scorching, it’s also a good idea to tuck the bird’s wings beneath its back. Done!

Before cooking, some people wash their chicken with water, but I normally don’t advise this. It’s not actually essential, and because the water can spray on your counter, arms, clothing, etc., it raises your risk of getting food poisoning.


For the Chicken:

  • A Whole Chicken: You’ll need a 3 to 3.5 pound whole broiler-fryer chicken.
  • Butter: 1 stick of unsalted butter, softened.
  • Pure Maple Syrup: You can substitute sugar-free or keto maple syrup.
  • Fresh Garlic: Mince the garlic or put it through a garlic press.
  • Fresh Thyme and Oregano Leaves: Remove any stems and chop the leaves lightly.
  • Salt and Pepper
  • Lemon: Cut the lemon into 4 wedges
  • Fresh Thyme and Oregano Sprigs: No need to stem or chop, just rinse and pat dry.

For the Vegetables:

  • Tomatoes: I like cherry tomatoes, but you can substitute whatever tomatoes are freshest and cut them into bite-sized pieces, if needed.
  • Potatoes: Any waxy potato in bite-sized pieces will work, but I prefer baby potatoes.
  • Onion: You can use any type of onion, cut into wedges.
  • Broccoli and Cauliflower Florets: If you don’t have one or the other, you can use all broccoli, or all cauliflower.
  • Olive Oil


This whole roasted chicken recipe couldn’t be easier to make. With just a bit of prep you can pop it into the oven and let your chicken cook. By the way, this makes your house smell amazing while roasting.

  1. Prepare the chicken, pan, and oven. Set the oven to 450°F. The chicken’s cavity should be cleaned of any giblets, then dried with paper towels. Place the bird breast-side up inside a roasting pan or on a rack placed over a jelly roll pan.
  2. Making the Seasoning Mixture: Combine the softened butter, maple syrup, oregano, thyme, garlic, salt, and pepper in a mixing bowl.
  3. Dress the Chicken: Gently remove the skin from the chicken thighs and breasts using your fingers or the handle of a wooden spoon. Spread half of the butter mixture all over, including the thighs, and rub it in. Apply the remaining butter mixture to the skin by rubbing it in. The cavities should first be seasoned with a little salt and freshly cracked black pepper. Next, add lemon wedges, thyme sprigs, and oregano sprigs.
  4. Truss and roast the chicken by tying the legs together and tucking the wings under the chicken’s body with kitchen twine. For 10 minutes, roast the chicken without covering it.
  5. Preparation and Adding the Veggies: Combine all the vegetables in a mixing bowl with the olive oil, and toss to coat. Add the vegetables to the pan after taking the chicken out of the oven.
  6. Once the roasting is complete, reduce the oven’s heat to 350°F. The chicken should roast for a another hour, or until the internal temperature reaches 165°F. Halfway through cooking, stir the vegetables. Take the chicken out of the oven and rest it for 10 minutes.
  7. Enjoy!


Vegetables roasted in the oven really are the easiest thing ever! Simply pick your vegetables, chop them, and combine them with olive oil, salt, and pepper. Then simply roast them until they are cooked through and browned. If you’re interested in further details, I’ve already published an entire post about it. Go all out because roasted vegetables are a super-easy, super-delicious side dish.


  • Appetizer Ideas: I love to start off a meal like this with something a bit luxurious as an appetizer. These scrumptious Caprese Stuffed Mushrooms are absolutely perfect! It’s almost like a luscious, decadent, low-carb bruschetta. Yum!
  • Bet on Bread: I find that whole roast chickens often create a lovely pan sauce all their own, so it’s nice to serve up a homemade quick bread to soak up that yumminess. Try my Soda Bread in a Skillet, or Light Skillet Cornbread, for the perfect rustic touch. An easy flatbread would also be amazing on the side.
  • Chocolate? Check! A nice dessert is always appropriate, right? Try this wonderful Chocolate Pumpkin Bread! It’s such an easy and rewarding bake for cold weather!
side shot of plated whole roasted chicken


  • Simply carefully cover the leftovers and place in the fridge for up to 48 hours to chill.
  • Remove the chicken meat from the bones before freezing it, and either throw away the bones or reserve them for soup. Put the meat in freezer bags or tightly wrap it in plastic wrap, making sure to squeeze out as much air as you can before sealing. For up to three months, freeze. Roasted veggies can be frozen individually for up to three months in freezer bags or airtight containers.
  • Before reheating, defrost the chicken and/or vegetables in the refrigerator on their own (if frozen). Reheat in the oven at 350 degrees Fahrenheit under cover until just warm. Avoid overcooking.

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