Maple-Roasted Chicken with Maple Gravy Recipe

Name: Maple-Roasted Chicken with Maple Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, cut in half; 1 whole organic chicken (about 3 12 pounds); ¼ cup extra-virgin olive oil, plus more for rubbing the chicken; Salt and freshly ground pepper; 15 small fingerling potatoes; 4 shallots, cut in half; ½ cup maple syrup; 1 tablespoon butter; 1 shallot, finely chopped; ½ cup chicken stock; ½ cup drippings from Maple-Roasted Chicken (above), (skim fat first); 1 ½ cups heavy cream; 1 teaspoon cornstarch, dissolved in 3 tablespoons cold water (optional); Salt and freshly ground pepper

Servings: persons

1 lemon, cut in half
1 whole organic chicken (about 3 12 pounds)
¼ cup extra-virgin olive oil, plus more for rubbing the chicken
Salt and freshly ground pepper
15 small fingerling potatoes
4 shallots, cut in half
½ cup maple syrup
1 tablespoon butter
1 shallot, finely chopped
½ cup chicken stock
½ cup drippings from Maple-Roasted Chicken (above), (skim fat first)
1 ½ cups heavy cream
1 teaspoon cornstarch, dissolved in 3 tablespoons cold water (optional)
Salt and freshly ground pepper

1
To Make the Chicken
2
Preheat the oven to 400F, with a rack in the middle position.
3
Place the lemon inside the cavity of the chicken.
4
Tie the legs together with string.
5
Rub the chicken with olive oil and season it with salt and pepper.
6
Place it in a roasting pan.
7
Add the potatoes and shallots.
8
Roast for 30 minutes.
9
Pour the maple syrup and the 14 cup olive oil over the chicken, then lower the oven temperature to 375F.
10
Roast for 45 minutes longer.
11
An instant-read thermometer inserted in a thigh should read 165F and the juices should run clear.
12
Reserve the drippings for the gravy.
13
Let the chicken rest for 10 minutes before cutting into pieces and serving it with the potatoes, shallots, and gravy.
14
To Make the Gravy
15
Melt the butter in a medium saucepan over medium heat.
16
Add the shallots and cook, stirring, until soft, about 2 minutes.
17
Stir in the chicken stock and drippings and cook until reduced by half, about 5 minutes.
18
Stir in the cream and let the sauce simmer until thickened, about 30 minutes.
19
If it is still not thick enough, stir in the cornstarch mixture.
20
Season with salt and pepper and serve hot with the chicken.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lemon, cut in half, 1 whole organic chicken (about 3 12 pounds), ¼ cup extra-virgin olive oil, plus more for rubbing the chicken, Salt and freshly ground pepper, and more.

Yes, Maple-Roasted Chicken with Maple Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Maple-Roasted Chicken with Maple Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions