An aromatic, tender roast chicken infused with maple seasoning, fresh rosemary, and a touch of dijon—this Maple-Rosemary Roast Chicken is a comforting and flavorful meal that fits perfectly into any weeknight or weekend dinner rotation. With simple prep and classic ingredients, it delivers a beautifully roasted bird with crispy skin and moist meat every time.
Why You’ll Love This Recipe
This recipe offers a delightful balance of savory herbs and warm maple flavor without requiring pure maple syrup. The seasoning blend, combined with creamy butter and rosemary, creates a fragrant crust that caramelizes beautifully in the oven. It’s incredibly easy to prepare, makes your kitchen smell amazing, and pairs naturally with roasted vegetables for an effortless complete meal. Whether you’re hosting guests or feeding your family, this roast chicken is guaranteed to be a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 whole chicken, about 5 pounds, rinsed and patted dry
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup butter, softened
1 teaspoon Smokehouse Maple seasoning
1 teaspoon dijon mustard
1 teaspoon chopped fresh rosemary
2–3 sprigs fresh rosemary
Additional salt and pepper for seasoning
Optional vegetables for roasting with the chicken:
5–6 potatoes, quartered lengthwise
5–6 carrots, peeled and cut in half
Additional 1/4 cup softened butter for the vegetables
1 teaspoon Smokehouse Maple seasoning
1 teaspoon dijon mustard
1 teaspoon chopped fresh rosemary
Directions
Preheat the oven to 425°F (220°C).
Pin the chicken wings back and place the chicken into a large baking dish.
Season the chicken all over with salt and black pepper.
In a small bowl, combine the softened butter, Smokehouse Maple seasoning, dijon mustard, and chopped rosemary.
Brush the butter mixture over the entire chicken, ensuring it is well coated.
Place 2–3 rosemary sprigs inside the cavity of the chicken. Tie the legs with kitchen twine.
Bake the chicken for about 90 minutes, or until the internal temperature reaches 170°F (76°C), basting every 20–25 minutes for best flavor and moisture.
Remove the chicken from the oven, cover loosely with foil, and allow it to rest for 15–20 minutes before carving.
To prepare the vegetables:
In a large bowl, mix the softened butter, maple seasoning, dijon mustard, and chopped rosemary.
Add the potatoes and carrots and toss until evenly coated.
Add the seasoned vegetables to the baking dish to roast alongside the chicken.
Replace fresh rosemary with thyme for a more earthy herb profile.
Add quartered onions to the roasting dish for extra sweetness.
Use olive oil instead of butter for a lighter, dairy-free version.
Add a touch of paprika or chili powder to the butter mixture for a subtle kick.
Swap potatoes for sweet potatoes for a naturally sweeter side.
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm in a 300°F (150°C) oven for 15–20 minutes, or until heated through.
You may also reheat individual portions in the microwave, but reheating in the oven preserves moisture and texture better.
Cooked chicken can be frozen for up to 2 months; thaw in the refrigerator before reheating.
FAQs
How do I know when the roast chicken is fully cooked?
The chicken is fully cooked when the internal temperature reaches 170°F (76°C) when inserted into the thickest part of the thigh.
Can I use dried rosemary instead of fresh?
Yes, use 1/2 teaspoon dried rosemary in place of the fresh chopped rosemary.
Can I roast the vegetables in a separate pan?
Yes, but roasting them with the chicken enhances flavor, as they absorb the drippings.
Do I have to baste the chicken?
Basting isn’t mandatory, but it helps develop flavor and crisp skin.
Can I use another seasoning if I don’t have Smokehouse Maple?
You can substitute another maple-flavored seasoning or use a mild sweet spice blend.
Should I cover the chicken while baking?
No, bake uncovered to allow the skin to crisp.
Can I use margarine instead of butter?
Yes, but butter provides richer flavor and better browning.
How long should the chicken rest before carving?
Rest for 15–20 minutes to keep the meat juicy.
Can I make this recipe with chicken pieces instead of a whole chicken?
Yes, adjust cooking time to 45–55 minutes depending on piece size.
Can I add other vegetables to the roasting dish?
Absolutely—parsnips, turnips, or butternut squash work well.
Conclusion
This Maple-Rosemary Roast Chicken brings together warm, comforting flavors and simple ingredients for an elegant yet easy dinner. With aromatic herbs, a touch of maple seasoning, and succulent meat, it’s a versatile dish perfect for any occasion. Serve it with roasted vegetables for a complete, satisfying meal that your family will love time and time again.
A tender and aromatic roast chicken seasoned with maple spice, rosemary, and dijon mustard, roasted to perfection with optional vegetables for a hearty, flavorful meal.
Ingredients
1 whole chicken, about 5 pounds, rinsed and patted dry
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup butter, softened
1 teaspoon Smokehouse Maple seasoning
1 teaspoon dijon mustard
1 teaspoon chopped fresh rosemary
2–3 sprigs fresh rosemary
Additional salt and pepper for seasoning
Optional: 5–6 potatoes, quartered lengthwise
Optional: 5–6 carrots, peeled and cut in half
Optional: Additional 1/4 cup softened butter for the vegetables
Optional: 1 teaspoon Smokehouse Maple seasoning
Optional: 1 teaspoon dijon mustard
Optional: 1 teaspoon chopped fresh rosemary
Instructions
Preheat the oven to 425°F (220°C).
Pin the chicken wings back and place the chicken into a large baking dish.
Season the chicken all over with salt and black pepper.
In a small bowl, combine the softened butter, Smokehouse Maple seasoning, dijon mustard, and chopped rosemary.
Brush the butter mixture over the entire chicken, ensuring it is well coated.
Place 2–3 rosemary sprigs inside the cavity of the chicken. Tie the legs with kitchen twine.
Bake the chicken for about 90 minutes, or until the internal temperature reaches 170°F (76°C), basting every 20–25 minutes.
Remove the chicken from the oven, cover loosely with foil, and allow it to rest for 15–20 minutes before carving.
To prepare the vegetables, mix softened butter, maple seasoning, dijon mustard, and chopped rosemary in a bowl.
Add potatoes and carrots, toss until evenly coated, and add to the baking dish to roast with the chicken.
Notes
Let the chicken rest before carving to preserve moisture.
Vegetables absorb flavor when roasted with the chicken.
Butter can be replaced with margarine or olive oil.
Use dried rosemary if fresh is unavailable—1/2 teaspoon dried equals 1 teaspoon fresh.
Cover leftovers and refrigerate for up to 4 days or freeze for up to 2 months.
