Go Back
–+ servings
Plated Citrus Maple Chicken with crispy skin, roasted vegetables, and fresh herb garnish
Print

Citrus Maple Chicken

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.
Crisp-skinned, juicy, and bursting with sweet maple and bright citrus flavor, this Citrus Maple Chicken is an easy one-pan, high-protein dinner perfect for weeknights or a small holiday gathering.
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 4 - 6
Author Rachael DeVaux

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.