Maple Roast Chicken with Maple–Mustard Pan Sauce (Oven-Baked)
If you’re looking for a Canadian weeknight dinner that actually tastes restaurant-level, this maple roast chicken is it. We sear bone-in chicken pieces until golden, roast with colorful carrots, then finish with a quick Quebec maple syrup–Dijon–demi-glace pan sauce that’s shiny, savory, and just sweet enough. It’s flexible (use a whole chicken cut into 8 or just thighs/breasts), reliable, and perfect for family dinners in Canada or the USA.
Based on my YouTube video — with a few changes since I first published it for better balance, crisp skin, and a glossy sauce.
Why this works
- Sear first, roast second: deep flavor + juicy meat.
- Higher oven (350°F / 180°C): renders fat and crisps skin (a tweak from the video’s lower temp).
- Balanced sauce: dark maple syrup + Dijon + a splash of vinegar to keep it from tasting too sweet.
- Demi-glace + stock: concentrated body without being salty.
Ingredients & Substitutions (Notes)
Chicken options (choose one):
- 1 whole chicken (1.6–2 kg / 3½–4½ lb), cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
- 8 bone-in, skin-on thighs (1.6–2 kg / 3½–4½ lb)
- Mixed pieces: 4 thighs + 2 large bone-in breasts
For the pan and veg
- Duck fat or olive oil — both brown beautifully.
- Rainbow carrots are pretty, but any firm carrot works. Season them early with oil, salt, pepper.
Sauce balance
- Maple syrup (dark/robust) adds Canadian character but needs Dijon and a bit of acid (apple cider vinegar or lemon) for balance.
- Demi-glace + stock: use low-sodium stock; demi-glace is potent—measure it.
- Finish with butter off heat for a glossy nappe.
Herbs
- Thyme during roasting; basil or parsley to finish.
Step-by-Step (What’s different from the video)
- Sear pieces skin-side down in duck fat/oil until deeply golden (4–5 min), flip 2–3 min.
- Roast at 180°C / 350°F with seasoned carrots and a small splash of stock in the pan.
- Make the sauce while the chicken roasts: maple + Dijon + demi-glace + stock + a touch of vinegar, simmered to coat a spoon; finish with a knob of butter.
- Glaze & finish in the oven for 10–15 min, to 75–80°C (167–176°F) internal. Rest 5–10 min.
Pro Tips
- Don’t crowd the pan: if needed, roast carrots on a separate tray.
- Pat the skin dry before searing—crispness depends on it.
- Taste the demi-glace: if your demi is very salty, dilute with stock.
- Target temps: breasts 74–76°C (165–170°F); thighs 78–82°C (172–180°F).
What to Serve with This (and More Chicken Ideas)
- Creamy side: Parisian potatoes • Homemade ranch dressing with a green salad • Caesar salad dressing without mayonnaise
- Fresh & bright: Homemade Greek salad • Chimichurri (yes, on chicken!)
- Cozy mains to explore next: Chicken with vinegar • Marry Me Chicken • Chicken Milanese with fresh tomato sauce • Chicken piccata • Korean fried chicken • Easy chicken fried rice • Honey garlic chicken • General Tso’s chicken
FAQs
Can I use boneless, skinless chicken?
Yes, but reduce roasting time by ~10–12 minutes and expect less crispness/flavor.
Can I skip demi-glace?
Use more stock and whisk in beurre manié (see my quick guide: beurre manié) to thicken; the flavor won’t be as deep but still excellent.
Is the sauce very sweet?
No: the Dijon and a touch of vinegar keep it balanced. Taste and adjust with an extra teaspoon of vinegar if you prefer.
Can I roast everything on a sheet pan?
Yes. Sear the chicken first in a skillet, then transfer to a sheet pan with carrots to finish.
Make-ahead tips?
You can sear in advance and refrigerate. Rewarm the pan, add carrots, and roast. Sauce can be made a few hours ahead and reheated gently before glazing.
Substitutions
- Maple syrup: honey or birch syrup (flavor changes).
- Dijon: smooth mustard + ½ tsp white wine vinegar.
- Duck fat: ghee or olive oil.
- Thyme: rosemary or sage.
- Stock: vegetable stock (lighter); add a splash of soy for umami if not using demi-glace.
Sides & desserts
Authentic Belgian fries • Homemade tomato sauce with fresh tomatoes • Creamy old-fashioned rice pudding • Foolproof lemon meringue pie • Moist apple cake • Crispy waffles • Greek pasta salad • Creamy mushroom sauce for steak • Homemade beurre manié • Homemade Caesar salad
Maple Roast Chicken with Maple–Mustard Pan Sauce (Oven-Baked)
Ingredients
Chicken (choose one option):
- 1.6 –2 kg 3½–4½ lb whole chicken, cut into 8
- or 1.6–2 kg 3½–4½ lb bone-in thighs (≈8)
- or mix: 4 thighs + 2 bone-in breasts
Pan & veg
- 2 tbsp 30 ml duck fat or olive oil
- 600 –800 g 1 lb 5 oz–1 lb 12 oz carrots, peeled & halved
- 1 medium / 170 g 6 oz onion, sliced
- 3 cloves garlic minced
- 1½ tsp 9 g fine sea salt, divided (plus to taste)
- ½ tsp freshly ground black pepper divided
Sauce
- 100 ml ⅓–½ cup demi-glace
- 250 ml 1 cup low-sodium chicken stock, divided
- 3 tbsp 45 ml dark maple syrup (Grade A – Dark/Robust)
- 1 tbsp 15 ml Dijon mustard
- 2 tsp 10 ml apple cider vinegar (or lemon juice)
- 2 tbsp 30 g unsalted butter, cold, diced
Herbs
- 4 sprigs fresh thyme
- Handful basil or parsley chopped (to finish)
Instructions
- Preheat & prep: Heat oven to 180°C / 350°F. Pat chicken dry. Toss carrots with 1 tbsp oil, ½ tsp salt, pepper.
- Sear: In a large oven-safe skillet over medium-high, heat remaining oil. Season chicken with 1 tsp salt. Sear skin-side down until deep golden, 4–5 min; flip 2–3 min. Transfer to a plate.
- Aromatics: Lower heat to medium. Add onion and a pinch of salt; sauté 3–4 min. Add garlic 30 sec.
- Roast: Return chicken (skin-side up) to the pan with carrots and thyme. Add ½ cup (125 ml) stock to moisten the base. Roast 20–25 min.
- Make the sauce: In a small saucepan, combine demi-glace, remaining ½ cup (125 ml) stock, maple syrup, Dijon, vinegar. Simmer 4–6 min until lightly syrupy. Off heat, whisk in butter until glossy; salt/pepper to taste.
- Glaze & finish: Pour sauce over chicken. Roast 10–15 min more, until 75–80°C (167–176°F) internal (thighs can go a touch higher).
- Rest & serve: Rest 5–10 min. Sprinkle basil/parsley. Spoon carrots and sauce alongside.
Video
Notes
FAQs
Can I use boneless, skinless chicken?Yes, but reduce roasting time by ~10–12 minutes and expect less crispness/flavor. Can I skip demi-glace?
Use more stock and whisk in beurre manié (see my quick guide: beurre manié) to thicken; the flavor won’t be as deep but still excellent. Is the sauce very sweet?
No: the Dijon and a touch of vinegar keep it balanced. Taste and adjust with an extra teaspoon of vinegar if you prefer. Can I roast everything on a sheet pan?
Yes. Sear the chicken first in a skillet, then transfer to a sheet pan with carrots to finish. Make-ahead tips?
You can sear in advance and refrigerate. Rewarm the pan, add carrots, and roast. Sauce can be made a few hours ahead and reheated gently before glazing.
Substitutions
- Maple syrup: honey or birch syrup (flavor changes).
- Dijon: smooth mustard + ½ tsp white wine vinegar.
- Duck fat: ghee or olive oil.
- Thyme: rosemary or sage.
- Stock: vegetable stock (lighter); add a splash of soy for umami if not using demi-glace.
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