Vanilla Maple Roasted Chicken

Vanilla Maple Roasted Chicken


For the Chicken:

For the Glaze:


  1. Preheat oven to 450 F.

  2. 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.

  3. 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.

  4. Stuff cavity with onion, orange, thyme, and rosemary. Place chicken in a Dutch oven or roasting rack breast side up. And cook at 450 F uncovered for 20 minutes to obtain color on the skin.

  5. 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. 

  6. 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.

  7. Every 15 minutes remove the chicken from the oven to reapply the glaze until its gone.

  8. Remove the chicken from the oven when the thigh registers 155 F and let rest until the internal temperature reaches 165 F. About 15 minutes.

  9. Serve chicken with your favorite sides and enjoy!

Recipe Note


Our Cranberry Spice Balsamic is only available seasonally, so if you do not have it on hand you can easily replace it with either our Crisp Anjou Pear Balsamic Vinegar or our Harvest Fig Balsamic Vinegar. 

 Our Maple Orange Sugar Shaker is made with maple sugar, so it is Paleo friendly!

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