This Citrus Maple Chicken is a total showstopper—crisp, caramelized skin, juicy meat, and bright, cozy flavor in every bite. The maple syrup gives just the right hint of sweetness while the fresh citrus keeps things light and fresh, making this one-pan chicken dinner perfect for weeknights or holidays when you’re hosting a smaller crowd.
I love how simple the prep is, but the result tastes like something you’d serve for a special occasion. Plus, using a whole roasted chicken makes this a high-protein main and creates built-in leftovers that stay tender and flavorful.
Why You’ll Love This Citrus Maple Chicken
This maple-citrus glazed roast chicken balances sweet, savory, and citrusy elements in the most delicious way.
The combination of orange, lemon, and pure maple syrup helps caramelize the skin while keeping the meat tender and juicy. And the garlic, herbs, and smoked paprika bring warmth and depth without overpowering the fresh citrus flavor.
It’s also a nutrient-forward recipe. Citrus adds vitamin C for immune support, maple syrup provides natural antioxidants and sweetness, and chicken is one of the easiest high-protein dinner staples to build a balanced, healthy meal around.
It’s the kind of cozy, comforting roast chicken recipe that makes your kitchen smell amazing and pairs perfectly with roasted carrots, potatoes, or whatever veggies you have on hand.
How This Healthy, High-Protein Dinner Comes Together
Everything comes together in one pan, which means minimal cleanup and maximum flavor—which I know we can all appreciate.
You’ll whisk together a maple-citrus glaze filled with zest, juice, garlic, herbs, and pantry spices, then brush it all over the chicken to help achieve that crisp, golden, glossy skin. As it roasts, the citrus and maple caramelize into a savory-sweet glaze while the chicken becomes perfectly tender. I’m telling you—the smell and taste are incredible.
Whether you’re looking for an easy roasted chicken recipe, a high-protein dinner idea, or a holiday chicken recipe that feels impressive but simple, this citrus maple chicken checks every box. It’s wholesome, flavorful, and guaranteed to be a repeat in your fall and winter dinner rotation. After you make it, let me know what you think in the comment section below. Enjoy!
Ingredients You’ll Need:
- 1 whole chicken (4–5 lbs)
- Ghee or butter
- Olive oil
- Kosher salt
- Black pepper
- Garlic powder
- Smoked paprika
- Orange
- Lemon
- Pure maple syrup
- Garlic cloves
- Yellow onion
- Fresh rosemary and thyme
How To Make Citrus Maple Chicken
Preheat the oven to 450°F. Line a roasting pan, casserole dish, or oven-safe skillet with parchment paper, or place a rack over a sheet pan.
- Tip: You can also roast this chicken in a Dutch oven. Keep the lid off for the entire bake (or remove it halfway through) so the skin can crisp up.
Pat the chicken completely dry with paper towels—this is key for crispy skin. Tuck the wing tips under.
In a small bowl, whisk together ghee, olive oil, salt, pepper, garlic powder, paprika, orange zest, lemon zest, maple syrup, and half of the citrus juice. Rub the mixture all over the chicken, getting under the skin where possible.
Stuff the cavity with the garlic cloves, onion, and herbs. Tie the legs together with kitchen twine if you have it.
Place the chicken breast-side up on the rack or on top of a few slices of onion and citrus to elevate it slightly. Roast at 450°F for 15 minutes, then reduce the oven to 400°F and continue roasting for 60–65 minutes, or until the thickest part of the thigh reaches 165°F.
Halfway through cooking, spoon pan juices over the chicken to baste.
In the last 10 minutes, stir the remaining citrus juice with 1 teaspoon maple syrup and brush it over the skin for a glossy, golden finish.
Let rest for 15 minutes before carving so the juices can redistribute.
To Store:
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through.
What to Serve with Citrus Maple Chicken
Citrus Maple Chicken pairs well with vibrant veggies, cozy holiday sides, and anything that can soak up that sweet-savory citrus glaze. I have a bunch of side dishes on the blog, but listing my favorites to serve with this chicken recipe here—perfect for weeknights or Thanksgiving if you’re cooking for a smaller crowd:
- Creamy Buttery Mashed Potatoes (Lactose-Free) – A classic, silky mash that balances the bright citrus flavors and makes the perfect base for all those pan juices.
- Crispy Buttery Broccolini – A quick, nutrient-packed green that brings crunch and freshness to the plate.
- Green Bean Sauté with Sun-Dried Tomatoes and Pine Nuts – Light, flavorful, and beautiful for holidays or dinner parties.
- Dairy-Free Potato Gratin – Cozy, creamy layers that pair perfectly with roasted chicken and citrus-forward dishes.
- Roasted Veggies with Bacon and Pepita Pesto – A hearty, flavor-loaded veggie side that adds a little extra color and richness to every bite.
Recipe Substitutions & Questions
You can swap ghee for unsalted butter or extra olive oil for a dairy-free option, and use bone-in chicken thighs or drumsticks instead of a whole chicken for a quicker cook with the same juicy, crispy results. If fresh herbs aren’t on hand, dried rosemary and thyme work, and for citrus, tangerine or lime juice can replace the orange and lemon.
To reduce sugar, slightly cut the maple syrup or use honey, and smoked paprika can be swapped with regular paprika or a pinch of cayenne. And if you prefer a faster weeknight dinner, spatchcocking the chicken helps it roast evenly while keeping the skin crisp.
For my kitchen, cooking, and baking essentials (& more!), shop my Amazon Storefront.
How do I make Citrus Maple Chicken juicy and flavorful?
To make this chicken juicy and flavorful, pat the chicken dry before roasting and rub it under the skin with the maple-citrus glaze. Roast at a high temperature initially to crisp the skin, then lower the oven for even cooking. Basting with pan juices halfway through ensures the meat stays tender while the citrus and maple glaze caramelizes beautifully.
Can I use chicken pieces instead of a whole bird?
Yes! Bone-in chicken thighs or drumsticks work perfectly if you don’t want to roast a whole bird. They cook faster while still absorbing the sweet, bright flavors of the maple-citrus glaze and keeping the skin crispy. Adjust cooking time accordingly and always check that the internal temperature reaches 165°F.
Can I prepare this chicken ahead of time?
Yes! You can prep the chicken and the maple-citrus glaze a few hours in advance and store them separately in the fridge until ready to roast. This makes weeknight dinners easier or helps when planning for a holiday meal, and the chicken will stay juicy and flavorful when cooked as directed.
Other Healthy Dinner Recipes:
- Crockpot Teriyaki Meatballs
- High-Protein Smoky Andouille Sausage Pasta
- Healthy Turkey Taco Chili with Butternut Squash
- Smokey Garlic Ginger Chicken Thighs with Roasted Asparagus
- Tri-Tip Steak with Mashed Potatoes and Garlicky Mushrooms
- Honey Balsamic Chicken, Creamy Mashed Potatoes and Crispy Broccolini
Citrus Maple Chicken
Equipment
- roasting pan, casserole dish, or oven-safe skillet or Dutch oven
Ingredients
- 1 whole chicken (4–5 lbs.), patted dry
- 1 tablespoon ghee or butter, softened
- 2 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Zest and juice of 1 orange
- Zest and juice of ½ lemon
- 2 tablespoons pure maple syrup
- 4 garlic cloves, smashed
- 1 small yellow onion, quartered
- A few sprigs fresh rosemary and thyme
Instructions
- Preheat the oven to 450°F. Line a roasting pan, casserole dish, or oven-safe skillet with parchment paper, or place a rack over a sheet pan.
- Pat the chicken completely dry with paper towels—this is key for crispy skin. Tuck the wing tips under.
- In a small bowl, whisk together ghee, olive oil, salt, pepper, garlic powder, paprika, orange zest, lemon zest, maple syrup, and half of the citrus juice. Rub the mixture all over the chicken, getting under the skin where possible.
- Stuff the cavity with the garlic cloves, onion, and herbs. Tie the legs together with kitchen twine if you have it.
- Place the chicken breast-side up on the rack or on top of a few slices of onion and citrus to elevate it slightly. Roast at 450°F for 15 minutes, then reduce the oven to 400°F and continue roasting for 60–65 minutes, or until the thickest part of the thigh reaches 165°F.
- Halfway through cooking, spoon pan juices over the chicken to baste.
- In the last 10 minutes, stir the remaining citrus juice with 1 teaspoon maple syrup and brush it over the skin for a glossy, golden finish.
- Let rest for 15 minutes before carving so the juices can redistribute.
To Store:
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through.
