Take your Sunday roast to the next level with this vanilla maple roasted chicken! The floral vanilla, sweet maple, and zesty orange bring out the savory, juicy flavors of the chicken. It’s the perfect way to bring those cozy fall vibes to your weekend dinner table!
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Ingredients
For the Chicken
- 4lb Whole Chicken
- 1 Tbsp Rosemary Infused Sea Salt
- 1 Tbsp Apple Chai Sugar Shaker
- 1 Tbsp Vanilla Maple Infused Olive Oil
- ¼ Yellow Onion
- ¼ Large Orange
- 3 Sprigs Rosemary
- 3 Sprigs Thyme
For the Glaze
- ¼ cup Harvest Fig Barrel Aged Balsamic
- ½ tsp Fresh Rosemary, finely chopped
- ½ tsp Fresh Thyme, finely chopped
- 1 tsp Apple Chai Sugar Shaker
Directions
- Preheat oven to 450F.
- In a small saucepan combine ingredients for the glaze and cook over medium heat for about 5-7 minutes to let the flavors infuse. Set aside.
- Pat chicken dry and season the chicken all over with salt, shaker, and olive oil. Make sure to use your hands to gently loosen the breast skin and season the meat under the skin as well as inside the cavity.
- Stuff cavity with onion, orange, thyme, and rosemary. Place chicken in a dutch oven or roasting rack breast side up. And cook at 450F uncovered for 20 minutes to obtain color on the skin.
- Remove chicken from oven and reduce the temp to 350 F. Meanwhile brush the skin with a layer of glaze. Reserving glaze for later one.
- Place the chicken in the oven and cook for 20 minutes uncovered for every 1lb. If skin starts to darken to much cover with lid or foil.
- Every 15 minutes remove the chicken from the oven to reapply the glaze until its gone.
- Remove the chicken from the oven when the thigh registers 155F and let rest until the internal temperature reachs 165F. About 15 minutes.
- Serve chicken with your favorite sides and enjoy!
Recipe Note
Our Cranberry Spice White Barrel Aged Balsamic is a Limited Time Seasonal Item! If you don’t have this on hand, try replacing with our Harvest Fig Barrel Aged Balsamic.
