Maple Garlic Roast Chicken

Prep Time
Cook Time
2h 20m
Ready In

"This is a great tasting roasted chicken recipe we really enjoy. The maple and garlic go well together. The skin turns out crispy and delicious, you cannot resist peeling it off the flesh and eating it all up. The flesh turns out moist and flavourful."

Original recipe yields 5 servings


  • Serving Size: 1 (366.6 g)
  • Calories 373.9
  • Total Fat - 7 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 816.5 mg
  • Sodium - 818.8 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 0 g
  • Sugars - 13.4 g
  • Protein - 60.2 g
  • Calcium - 60.8 mg
  • Iron - 8.5 mg
  • Vitamin C - 13.1 mg
  • Thiamin - 0.1 mg

Step 1

Crush the garlic with the salt with a mortar and pestle until it forms into a paste; set aside.

Step 2

Mix together the maple syrup, balsamic vinegar and all spice in a small bowl and set aside.

Step 3

Clean the chicken inside and out by running it under cold water; pat dry and season inside and out with fresh ground pepper.

Step 4

Rub the garlic paste over the chicken outside and inside of chicken and place in a roasting pan.

Step 5

Pour enough water to come up about a quarter inch of the bottom of roasting pan.

Step 6

Cook in a preheated 350 degree Fahrenheit oven uncovered brushing the chicken with the maple mixture every half hour, for 2 to 2 1/2 hours or until a thermometer inserted into the thickest part of the chicken and not touching the bone reads 165 degrees. (The cook time will depend on the size of the chicken).

Tips & Variations

No special items needed.


Trixie The Cook

A great combination of flavors here. The chicken was very moist, just how we like it! Sides were garlic mashed potatoes and maple glazed butternut squash. Yummy!

review by:
(20 Oct 2019)


Excellent flavour, so incredibly moist and tender, and made the house smell fantastic! I rubbed the garlic paste under the skin, then placed the chicken on a wire rack in my roasting pan so it wouldn't sit in the water. My chicken was almost 5 pounds, so I roasted for a little over three hours, and had exactly enough maple syrup mixture to baste four times. I froze the pan drippings to use in soup later.

review by:
(8 Oct 2018)


I made this exactly as per recipe. The chicken was so quick and easy to prepare for cooking. I kept brushing the chicken during cooking, but I think I may have over done it a little as the maple syrup baste did burn a little, but not enough to spoil the chicken. I also may have overdone the water just a tad, as the bottom of the chicken was boiled a little and the skin was very soft (only a little of the bottom) But in saying that, we loved the skin, crispy and flavoursome. We loved the sweetness of the maple syrup and the garlic was very subtle, although when I served the leftovers cold the next day, the garlic was very prominent, which was really tasty. My chicken only took just under 2 hours to cook, and was just so moist and lovely inside. I will be making this again, but next time I will take more care with the basting and not over do my water level.

review by:
(5 May 2017)