Maple-Roasted Chicken with Maple Gravy

This image courtesy of Alexandra Grablewski

This is my ultimate go-to dish, and it just about makes itself, all in one pan. The drippings are used to make the best gravy ever. It’s so good that I could open up Sweet Paul’s Gravy Joint. You’re going to want to eat it by the spoonful. I always try to use organic chicken: You can taste the difference.


Cooking Methodroasting


Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free

Five Ingredients or LessYes



  • 1 lemon, cut in half
  • 1 whole organic chicken (about 3 1?2 pounds)
  • 1?4 cup extra-virgin olive oil, plus more for rubbing the chicken
  • Salt and freshly ground pepper
  • 15 small fingerling potatoes
  • 4 shallots, cut in half
  • 1?2 cup maple syrup
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 1?2 cup chicken stock
  • 1?2 cup drippings from Maple-Roasted Chicken (above), (skim fat first)
  • 1 1?2 cups heavy cream
  • 1 teaspoon cornstarch, dissolved in 3 tablespoons cold water (optional)
  • Salt and freshly ground pepper


  1. To Make the Chicken

  2. Preheat the oven to 400°F, with a rack in the middle position.

  3. Place the lemon inside the cavity of the chicken. Tie the legs together with string.

  4. Rub the chicken with olive oil and season it with salt and pepper. Place it in a roasting pan.

  5. Add the potatoes and shallots.

  6. Roast for 30 minutes. Pour the maple syrup and the 1?4 cup olive oil over the chicken, then lower the oven temperature to 375°F.

  7. Roast for 45 minutes longer. An instant-read thermometer inserted in a thigh should read 165°F and the juices should run clear. Reserve the drippings for the gravy.

  8. Let the chicken rest for 10 minutes before cutting into pieces and serving it with the potatoes, shallots, and gravy.

  9. To Make the Gravy

  10. Melt the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, about 2 minutes.

  11. Stir in the chicken stock and drippings and cook until reduced by half, about 5 minutes.

  12. Stir in the cream and let the sauce simmer until thickened, about 30 minutes. If it is still not thick enough, stir in the cornstarch mixture.

  13. Season with salt and pepper and serve hot with the chicken.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password