Try this Balsamic Maple Whole Roasted Chicken for Sunday family meals or weeknight dinners. It's simple to make and loaded with flavor.
Don't you just love recipes where you only need a few ingredients? I certainly do and most of the recipes I share here are that way because of it, like this Balsamic Maple Whole Roasted Chicken.
This time of year, I tend to make a whole roasted chicken 2-3 times per month. It's a win-win in the dinner planning game because we can usually sit down together as a family to enjoy a full meal with the whole roasted chicken.
Then it saves me time during the week because I get to use the leftovers to make some of our favorite recipes with the leftovers like soups, pot pies, casseroles and salads.
Recently, I made this Balsamic Maple Whole Roasted Chicken for Sunday dinner and besides the whole roaster, you will need balsamic vinegar, maple syrup, fresh rosemary and a little Extra Virgin Olive Oil. That's it! Simple right?
How do you make Balsamic Maple Roasted Chicken?
To make this chicken, combine the vinegar, syrup, rosemary and oil in a small bowl and whisk together. Place your chicken in a roasting pan on top of a wire rack and season with salt and pepper.
Next, brush the liquid mixture on top of the chicken and bake in a 375 degree F preheated oven for 1 ½-2 hours depending on the size of your chicken. Mine was almost 8 lbs. and took almost 2 hours to cook.
The internal temperate of your chicken should be checked with a meat thermometer by inserting it into thickest part of the thigh, but not touching the bone and be at least 165° Fahrenheit (75° Celsius).
However, I prefer the chicken to be at 180° Fahrenheit (82.2° Celsius). Any pink in poultry just skeeves me out! ;).
My family loved the flavor combination of balsamic and maple syrup on this chicken and the fresh rosemary added just a little extra woodsy flavor as well. ~Enjoy!
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Balsamic Maple Whole Roasted Chicken
- 1- (8-pound) whole roaster chicken
- ½ cup maple syrup
- 3 teaspoons balsamic vinegar
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons Extra Virgin Olive Oil
- ¼ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- Preheat oven to 375 degrees F.
- Combine the vinegar, syrup, rosemary and oil in a small bowl and whisk together.
- Place your chicken in a roasting pan on top of a wire rack and season with salt and pepper.
- Next, brush the liquid mixture on top of the chicken and roast for 1 ½-2 hours depending on the size of your chicken. (Mine was almost 8 lbs. and took almost 2 hours to cook.)
Visit the recipe index to search for more recipes by category.
Chimichurri Whole Roasted Chicken
Spatchcock Honey Mustard Roasted Chicken
Apple Cider Brined Roasted Chicken with Pan Gravy
Visit the Chicken recipe section under the Recipe Index or find other favorites on my Chicken & Turkey Pinterest Board!
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