By Grocery List Plus Editorial Staff | Published on October 2, 2026
Serves 4
701 cal · 95 min
Rosemary–Maple Roast Chicken
Recipe GLPR6e3b3a76f8e4f0
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Average rating: 4.8 (1)
A succulent whole roasted chicken glazed with a sweet maple and balsamic reduction, infused with fresh rosemary and roasted alongside caramelized onions and garlic. The bird emerges golden and juicy with crispy skin, perfect for serving family-style at the dinner table.
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Ingredients
1 3.5 lb Whole chicken
2 tbsp Canola oil
1 tbsp Fresh rosemary, finely chopped
3 sprigs Fresh rosemary sprigs
4 cloves Garlic cloves, minced
3 small Small yellow onions, cut into wedges
2 tbsp Maple syrup
1 tbsp Balsamic vinegar
Kosher salt
Freshly ground black pepper
Directions
Preheat your oven to 425°F. Pat the whole chicken dry with paper towels and place it breast-side up in a large roasting pan. Season the chicken inside and out generously with kosher salt and freshly ground black pepper.
In a small bowl, whisk together the canola oil, finely chopped fresh rosemary, minced garlic, maple syrup, and balsamic vinegar to form a glaze.
Brush the glaze all over the exterior of the chicken, working it under the skin where possible. Stuff the cavity with the 3 rosemary sprigs.
Arrange the onion wedges around the chicken in the roasting pan.
Roast the chicken in the preheated oven for 60 to 75 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. Baste the chicken with pan juices every 20 minutes.
Remove the chicken from the oven and allow it to rest for 10 minutes before carving. The roasted onions should be golden and tender. Serve the chicken and onions together, drizzled with the pan juices.
Comments
A straightforward roast chicken with pantry staples—every ingredient lives at Walmart, Harris Teeter, or Food Lion without a special stop, and a four-pound bird plus aromatics costs around $12 to $14, landing under $3.50 per serving. The 95-minute time is honest if you include prepping the garlic and onion, though active hands-on work is under ten minutes, making this a true set-it-and-forget-it weeknight option. The rosemary-maple glaze with balsamic vinegar builds flavor without fussiness, and leftovers shred into grain bowls or sandwiches the next day. The only caveat is that a whole chicken demands a sharp knife and basic butchering confidence; if that's not in your toolkit, ask the butcher counter to break it down.
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