Few things in life are more appetizing than the aroma of chicken roasting in the oven. Two selections from our Herbs Collection accent this sweet, maple-glazed masterpiece. Served with veggies that roast in the pan drippings, this is the perfect comforting dish for fall.


YIELD
Serves 4 to 6

INGREDIENTS
  • For glaze:

  • 1/2 cup maple syrup
  • 1/4 cup water
  • Zest and juice of 1 orange
  • 3/4 tsp. Summer Savory
  • 1/2 tsp. Marjoram
  • 2 cloves garlic, minced
  • For chicken:

  • 1 small yellow onion, sliced into 1/2-inch thick rounds
  • 1 medium sweet potato, sliced into 1/2-inch thick rounds
  • 2 to 3 large parsnips, cut diagonally into 1/2-inch thick slices
  • Pinches of salt & pepper
  • 1/4 to 1/2 cup water
  • 1 (4 lb.) whole chicken
  • 3/4 tsp. Summer Savory
  • 1/2 tsp. Marjoram
  • 1 apple, cored and sliced into 8 pieces
  • 4 Tbsp. butter, melted

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NOTES

This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:

Vegetarian/Vegan: See our recipe for Maple Roasted Root Vegetables and Quinoa Salad.

 



DIRECTIONS

For glaze: Mix all ingredients together in a small saucepan and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 10 min. Set aside until ready to glaze chicken.

For chicken: Preheat oven to 500 degrees. Layer bottom of a wide baking dish with sliced veggies and sprinkle with salt & pepper. Pour enough water over veggies to just cover bottom of baking dish. Pat chicken dry then sprinkle salt & pepper, summer savory, and marjoram into the cavity of the chicken. Sprinkle chicken all over with more salt & pepper. Set chicken on top of veggies in baking dish. Stuff apple pieces into chicken cavity. Tie legs together with twine; this will help keep the apples in the cavity. Brush chicken all over with melted butter. Cover tips of chicken wings with small pieces of foil so they won’t burn. Roast for 20 min. at 500 degrees, then reduce temperature to 350 degrees and roast for 30 min. Remove chicken from oven and brush all over, generously, with glaze. Return to oven and roast for about 30 more min., or until internal temperature of the thigh reaches 165 degrees. Remove from oven and brush chicken with any remaining glaze. Let rest for at least 10 min., then discard apples from cavity before carving chicken. Serve with veggies and drippings from the baking dish.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Nut-Free



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