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Maple-Glazed Roast Chicken

Scott Phillips

Servings: 4

A long soak in a sweet, slightly spicy brine makes this chicken one of the juiciest you’ll ever make, infused throughout with warm maple flavor. Glazing with maple syrup makes it a showstopping, glossy-skinned beauty.


  • 2 cups grade B pure maple syrup
  • 1 Tbs. chopped fresh sage leaves
  • 1 cinnamon stick
  • 1 tsp. crushed red pepper flakes
  • 4 oz. kosher salt (3/4 cup if using Diamond Crystal; 1/3 cup if using Morton)
  • 1 3-1/2- to 4-lb. whole chicken, giblets and excess fat removed

Nutritional Information

  • Calories (kcal) : 550
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 165
  • Sodium (mg): 1290
  • Carbohydrates (g): 26
  • Fiber (g): 0
  • Protein (g): 52


  • Combine the maple syrup, sage, cinnamon, and red pepper flakes in a 1- to 2-quart saucepan. Warm over medium-low heat to meld the flavors, about 5 minutes.
  • In a plastic tub or pot just large enough to submerge the chicken, combine the salt and 3 quarts cool water. Reserve 1/2 cup of the maple syrup mixture for the glaze, and add the rest to the water. Stir until the salt is dissolved, and let cool to room temperature. Add the chicken, breast side down, cover, and refrigerate for 8 to 24 hours.
  • Remove the chicken from the brine, and discard the brine. Tie the legs together with twine, fold the wings under the back, and place breast side up on a rack set in a roasting pan. Refrigerate uncovered for 1 hour to allow the skin to dry.
  • Position a rack in the center of the oven and heat the oven to 375°F. Meanwhile, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes.
  • Roast for 10 minutes. Reduce the oven temperature to 325°F and roast for another 30 minutes. Put a cup of water in the roasting pan to prevent the syrup from burning, brush the chicken with some of the reserved maple syrup mixture, and return it to the oven, rotating the pan. Continue to roast, brushing with the maple syrup mixture every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F, 35 to 45 minutes more. Let rest for 15 minutes before carving and serving.


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Reviews (12 reviews)

  • HollyElmore | 03/06/2014

    The chicken itself is excellent: tender, juicy and with lovely flavor from the maple brine. My frustration is the temperature is too low to get the delicious skin I love on roasted chicken. Both times I made the recipe it never caramelized like the picture. Tonight I am making the recipe a third time and will use temperatures from other culinary sources.

  • AdeleR | 02/24/2014

    Excellent brine, the chicken was moist and the flavor combination wonderful. A definite repeat regardless of the cost.

  • DisneyBelle | 02/09/2014

    we were disappointed in this dish. The cost was really high and we had hoped that the flavor would really shine through. When it was done cooking, sadly we could not really taste any of the ingredients we had spent so much money on...this one is not a keeper for us

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