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Maple Roast Chicken

We all know that maple syrup and chicken are a match made in heaven. The rustic sweetness makes its way into the gravy as well as the crisp, crackly skin. We only have one thing to say about the origin of this recipe—they call him Sweet Paul for a reason.

A blue enamel roast pan with a maple roast chicken, trussed and stuffed with lemon halves, sitting on a bed of fingerling potatoes. Glasses of red wine and salt and pepper in the background.

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 doesn’t have 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.

Maple Roast Chicken

A blue enamel roast pan with a maple roast chicken, trussed and stuffed with lemon halves, sitting on a bed of fingerling potatoes. Glasses of red wine and salt and pepper in the background.

Maple syrup makes this roast chicken shine. It’s a simple meal that will impress your family and friends. I love Grade B (Grade A–Dark Color and Robust Flavor) maple syrup, I think the flavor is a little deeper and more complex than Grade A. Give it a try!

Paul Lowe

Prep 25 mins

Cook 1 hr 15 mins

Total 1 hr 40 mins

Entrees

American

4 to 8 servings

1895 kcal

5 from 1 vote

For the maple roast chicken

For the maple gravy

Make the maple roast chicken

  • Adjust the oven rack to the middle position and preheat the oven to 400°F (204°C).

  • 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 chicken with a little oil and season it with salt and pepper. Add the potatoes and shallots to the roasting pan. Roast for 30 minutes.
  • 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.

  • 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

  • After you pour off the drippings from the chicken for the gravy, melt the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes.

  • Stir in the chicken stock and defatted drippings from the pan of roast chicken and simmer until reduced by half, about 5 minutes.

  • 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 salt and pepper.

Serve the chicken

*What is Grade B maple syrup?

Sweet Paul himself recommends using Grade B maple syrup in this recipe. But hang on a minute–Grade B doesn’t exist anymore, since 2014. What you’re looking for now is Grade A: Dark Color and Robust Flavor. It’s still the same thing, it’s just a change in government naming regulations in the US. 
This category is darker and richer, with a more brown sugar-like flavor. It’s harvested later in the season and has a lingering maple flavor. Some of our testers used the lightest (Grade A) version of maple syrup and found that the maple flavor was barely discernible, so take that as you will–it all depends on how much you love that sweet, sweet syrup.

Serving: 1servingCalories: 1895kcal (95%)Carbohydrates: 178g (59%)Protein: 55g (110%)Fat: 109g (168%)Saturated Fat: 44g (275%)Polyunsaturated Fat: 13gMonounsaturated Fat: 46gTrans Fat: 1gCholesterol: 302mg (101%)Sodium: 311mg (14%)Potassium: 4054mg (116%)Fiber: 19g (79%)Sugar: 34g (38%)Vitamin A: 1695IU (34%)Vitamin C: 178mg (216%)Calcium: 239mg (24%)Iron: 9mg (50%)

David Says

David Leite caricature

The One and I were looking for a wintry Sunday supper—something comforting and marvelously tasty. And it had to be easy, as it was The One’s turn to cook. Having had the pleasure of meeting Sweet Paul for lunch one afternoon, we decided to jump on this maple roast chicken recipe. It didn’t disappoint. The chicken took no time at all and, I’m embarrassed to say, we ate the whole thing. And when I say “we ate the whole thing,” I mean the two of us ate the entire bird in one sitting. It was that good. And by now you know I’m a potato freak, so that part was a no-brainer. One last thing: Do not, I repeat do not, skip the maple gravy. It’s the king of the dish.

Recipe Testers’ Reviews

Originally published June 30, 2014

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