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My Maple Glazed Baked Whole Chicken recipe has all the delicious flavors you crave in a home-cooked meal. Seasoned with a simple rub and oven-roasted with carrots until golden brown and then finished with a simple maple glaze.
I like to serve this with Boursin Mashed Potatoes, cornbread stuffing, and some homemade cranberry orange sauce.
When I was younger and new to the kitchen, baking a whole chicken was so intimidating. I realized how easy it is once I made it a few times. My Maple Glazed Baked Whole Chicken is easy to prepare with a flavorful rub, tender carrots and a homemade sweet, tangy, sticky glaze that really takes this meal to the next level.
I will also be sharing the proper oven temperature and tips to make sure your chicken is perfectly moist and tender! You need very little hands-on time to prepare everything, and then the oven does all of the work. This is one of those dishes you’ll come back to again and again all year round. You may also like my air fryer turkey breast recipe.
Summary
- Incredible flavors, moist, and juicy.
- A Complete meal.
- It is easy to make
- Great for meal prep
Ingredients needed
Just a handful of ingredients to make this baked whole chicken recipe. It is surprisingly very easy, and with the fresh carrots, it’s a complete meal. Here’s everything you’ll need:
- Whole chicken: One whole chicken that is about 3 pounds.
- Avocado oil: I like to use this over olive oil because it has a low smoke point and will prevent the skin from burning too fast.
- Homemade chicken seasoning: I am using a blend of garlic powder, onion powder, dried oregano, cayenne pepper, and salt.
- Carrots: The roasted carrots get soft and buttery. You can add in some potatoes, too!
- Glaze: For the chicken glaze, I used maple syrup, sesame oil, fresh orange juice, and orange zest.
How to make baked whole chicken
Prep: Preheat the oven to 450°F.
Make the chicken rub: In a small bowl, whisk the avocado oil, with the seasonings. Rub chicken with this mixture, inside and out.
Add to baking dish: Place the prepared carrots on the bottom of a casserole dish. Add the rubbed chicken over the carrots, breast side up.
Cook: Place in oven and roast for 15 minutes, then reduce the heat to 350ºF and bake for 40 minutes, or until the internal temperature reaches 165ºF.
Make the glaze: Meanwhile, place all the glaze ingredients in a small saucepan. Simmer over medium heat until it thickens to coat the back of a spoon, around 8-10 minutes.
Add glaze to chicken: Baste the chicken with the glaze and increase the heat again to 450ºF. Roast for 15 minutes, until chicken is golden-brown and nicely glazed. Reserve a bit of the maple glaze to give the chicken a second baste once it’s out of the oven.
Serve: Allow it to cool for 10 minutes before carving.
Recipe tips
- Prepping the chicken: We recommend removing the chicken from the fridge about 10 to 15 minutes before baking it to help with even cooking.
- Crispy skin: For the perfect golden, crisp skin, pat both the outside and inside of the chicken dry with a paper towel.
- Let the chicken rest: Once you remove the chicken from the oven, be sure to let it rest for at least 10 minutes to allow the juices to distribute throughout the meat. This will result in extra juicy, tender chicken.
- I sometimes like to add orange slices or sliced onions at the bottom of the dish, where I will set the chicken. In my video, I added orange slices. Most times, If I am not serving the chicken with my healthy mashed potato recipe, I will throw in some chopped potatoes with carrots.
Frequently asked questions
For this particular baked whole chicken we’ve got the best of both worlds. We’re starting the oven temperature at a high roasting temp of 450ºF to quickly brown and crisp up the outside. Then, we decrease the temp to 350ºF for a slower cook that results in tender, juicy chicken.
There are some recipes that require covering the chicken. For this baked chicken recipe, we want the chicken to be uncovered so the skin gets deliciously crispy and golden.
No, and it’s usually not necessary to add water to the pan for a roast chicken. The water will create steam, which can prevent the skin from becoming browned and crisp.
Serving suggestions
This maple glazed baked whole chicken is really a complete meal, but if you’d like to bulk it up a bit, especially for Sunday dinner, here are some delicious side options:
- Green Bean Artichoke Casserole
- Baked Potato and Mushroom Casserole
- Instant Pot Sweet Potatoes
- Vegan Mashed Potatoes
- Creamy Mushroom and Zucchini Skillet
- Air Fryer Green Beans
Storage recommendations
Having leftover chicken is great because it makes meals for a few days! Follow these tips for storing your leftovers to get the most out of this recipe.
- In the refrigerator: Store the chicken and carrots in an airtight container in the refrigerator for up to 5 days. Use it in other dishes to get the most out of your chicken!
- In the freezer: Store chicken in ziplock bags or in a freezer-safe container, and freeze for up to 2 months. We like to shred the chicken before adding it to the freezer for last-minute meals and soup recipes.
More chicken recipes
- Maple Glazed Chicken Breast
- Honey Chipotle Grilled Chicken
- Honey Mustard Grilled Chicken
- Balsamic and Pesto Grilled Chicken
- Grilled Chicken Kafta
- Grilled Chicken Breast with Avocado Salsa
- Salsa Fresca Baked Chicken Breast
- French Onion Chicken Skillet
- Pesto Chicken Recipe
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Maple Glazed Baked Whole Chicken
Ingredients
- 3 lbs whole chicken, one whole, up to 4 lbs
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper, or 2 teaspoons paprika
- Kosher salt, to taste
- 4 large carrots, peeled and cut into 1 inch pieces
For the maple glaze:
- 1/4 cup maple syrup, or honey
- 2 teaspoons toasted sesame oil
- 1 tablespoon fresh orange juice
- 1 tablespoon orange zest
- Optional to garnish: orange wedges, freshly chopped parsley
Instructions
- Preheat the oven to 450°F.
- In a small bowl, whisk the avocado oil with the seasonings. Rub chicken with this mixture, inside and out.
- Place the prepared carrots on the bottom of a casserole dish. (you may also add the sliced oranges at the bottom under the chicken with the carrots). Add the rubbed chicken over the carrots, breast side up.
- Bake for 15 minutes, then reduce the heat to 350ºF and bake for 40 minutes, or until the internal temperature reaches 165ºF.
- Meanwhile, place all the glaze ingredients in a small saucepan. Simmer over medium heat until it thickens to coat the back of a spoon, around 8-10 minutes.
- Baste the chicken with the glaze and increase the heat again to 450ºF. Roast for 15 minutes, until chicken is golden-brown and nicely glazed. Reserve a bit of the maple glaze to give the chicken a second baste once it’s out of the oven.
- Allow it to sit for 10 minutes before carving. Serve and Enjoy.
Notes
-
- In the refrigerator: Store the chicken and carrots in an airtight container in the refrigerator for up to 5 days. Use it in other dishes to get the most out of your chicken!
-
- In the freezer: Store chicken in ziplock bags or in a freezer-safe container, and freeze for up to 2 months. We like to shred the chicken before adding it to the freezer for last-minute meals and soup recipes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Only 1 g of protein?
I fixed it. Not sure why that was tabulated like that,
This was amazing.
Delicious food