0 from 6 votes
Maple Glazed Baked Whole Chicken
Maple Glazed Baked Whole Chicken has all the delicious flavors that 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 wonderful maple glaze. This will be your new favorite family dinner!
Prep Time
10 mins
Cook Time
10 mins
Cooling time
10 mins
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 349 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
Notes
- Storage recommendations:
- 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 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.
- 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 Information
Serving
1serving
Calories
349kcal
(17%)
Carbohydrates
15g
(5%)
Protein
21g
(42%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
82mg
(27%)
Sodium
111mg
(5%)
Potassium
414mg
(12%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
8256IU
(165%)
Vitamin C
8mg
(9%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 349
% Daily Value*
| Serving | 1serving | |
| Calories | 349kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 111mg | 5% |
| Potassium | 414mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 8256IU | 165% |
| Vitamin C | 8mg | 9% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.