Vanilla Maple Roasted Chicken Recipe | Chivilla Bay

Prep Time: 30 minutes | Cook Time: 100 minutes | Servings: 4-7 | Author: Olivelle (styled by Chivilla Bay)

Cozy Sunday Dinner Energy Activated 🍂🍗

This Vanilla Maple Roasted Chicken smells like autumn moved into your kitchen and immediately lit a fancy candle.

Sweet maple, warm vanilla, rosemary, thyme, citrus, and cranberry spice come together to create a roast chicken that’s deeply savory with just enough sweetness to make every bite ridiculously memorable. The glaze caramelizes beautifully over crispy golden skin while the inside stays juicy and packed with flavor.

This is the kind of meal that deserves a table full of mashed potatoes, roasted vegetables, oversized sweaters, and absolutely zero rushing. It’s comfort food with a little elegance tucked into every bite. ✨

Ingredients

For the Chicken

1 whole chicken (about 4 lbs)
1 tbsp Rosemary Infused Sea Salt
1 tbsp Apple Chai Sugar Shaker
1 tbsp Vanilla Maple Infused Olive Oil
1/4 yellow onion
1/4 large orange
3 sprigs fresh rosemary
3 sprigs fresh thyme

For the Glaze

1/4 cup Cranberry Spice White Barrel Aged Balsamic
1/2 tsp fresh rosemary, finely chopped
1/2 tsp fresh thyme, finely chopped
1 tsp Apple Chai Sugar Shaker

Directions

Preheat oven to 450°F.
In a small saucepan, combine all glaze ingredients. Cook over medium heat for 5 to 7 minutes, allowing the flavors to infuse together. Set aside.
Pat the chicken dry with paper towels.
Season the chicken all over with Rosemary Infused Sea Salt, Apple Chai Sugar Shaker, and Vanilla Maple Infused Olive Oil.
Gently loosen the skin over the chicken breasts using your hands and season underneath the skin as well as inside the cavity for maximum flavor.
Stuff the cavity with onion, orange, rosemary sprigs, and thyme sprigs.
Place the chicken breast-side up in a Dutch oven or roasting pan with a rack.
Roast uncovered at 450°F for 20 minutes to develop golden crispy skin.
Remove the chicken from the oven and reduce oven temperature to 350°F.
Brush the chicken skin with a layer of glaze, reserving the remaining glaze for basting later.
Return the chicken to the oven and continue roasting uncovered for approximately 20 minutes per pound.
Every 15 minutes, remove the chicken and brush with additional glaze until all glaze has been used.
If the skin begins browning too quickly, loosely cover with foil or a lid.
Remove the chicken when the thickest part of the thigh reaches 155°F.
Let the chicken rest about 15 minutes before carving. The internal temperature will continue rising to 165°F while resting.
Serve with your favorite cozy side dishes and accept compliments graciously. You earned them. 😌

Tips & Swaps

Pair with roasted carrots, mashed potatoes, or wild rice for the ultimate fall dinner.
Save the drippings for an incredible homemade gravy.
Add apples to the roasting pan for extra autumn flavor.
A meat thermometer is your best friend for perfectly juicy chicken.
Leftovers make amazing sandwiches, soups, or chicken salad.