Maple & Blood Orange Herb-Roasted Chicken with Brown Butter Gravy
This Maple Blood Orange Herb-Roasted Chicken is sweet, savory, and aromatic. The glaze combines olive oil, a touch of maple syrup, and freshly squeezed blood orange juice, coating the chicken so it roasts without drying out. Fresh rosemary and sage add a woodsy, herbal aroma, while black garlic brings a mellow sweetness and umami depth. The gravy is created by browning butter until nutty and fragrant, then whisking with a hint of maple, a little spelt flour, and the pan drippings to create a smooth, sauce that ties the dish together.
It’s a dish that feels special without being fussy, perfect for a cozy dinner or a table full of guests.
Maple & Blood Orange Herb-Roasted Chicken with a Brown Butter Gravy
This Maple Blood Orange Herb-Roasted Chicken is infused with the bright citrus of blood orange, the earthiness of rosemary and sage, and the deep caramel notes of maple and black garlic. Finished with a silky brown butter gravy, it’s a comforting yet elegant main dish.
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Servings:
Ingredients
- 1 4-pound whole Chicken
Glaze:
- 2 Tablespoons olive oil
- ½ Tablespoon maple syrup
- 2 Tablespoons blood orange juice
Herbs and spices:
- 2 teaspoons minced fresh sage
- 1 Tablespoon chopped rosemary
- 4 cloves black garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
Optional toppings:
- Blood orange slices
- Rosemary sprigs
Gravy:
- 2 Tablespoon butter
- ½ teaspoon maple syrup
- ½ Cup chicken drippings
- ½ Tablespoon spelt flour
Instructions
- Preheat oven to 400℉. Place chicken in roasting pan (don’t forget to remove giblets from cavity).
- Whisk glaze ingredients together in a small bowl. Pour glaze evenly on surface of chicken.
- Sprinkle all herbs and spices evenly over chicken.
- Cook uncovered until thermometer inserted in innermost part of thigh and wing and the thickest part of the breast reads at least 165℉. I use this formula to help with estimated total cooking time: 15 min per pound then round up to nearest 5 min. Check chicken every 10-15 min to see if water needs to be added to the bottom of the pan. You want drippings to brown but not burn.
- About 5 -10 minutes before end of cooking time add optional toppings.
- While Chicken is cooking prep gravy: Brown butter in small sauce pan over over medium heat. Sir butter frequently and watch for bubbling. The butter will begin to foam and sizzle – stir continuously at this point. As soon as you see the foam begin to subside and brown specks beginning to form, remove from heat. The butter will continue to brown up as it sits. Add maple syrup and stir to blend. Set aside. Once chicken has been removed from oven, carefully remove ½ Cup of drippings and whisk into brown butter mixture over medium heat. Whisk in spelt floor and continue whisking until smooth. Add additional drippings as needed for desired thickness. Gravy can be stored in fridge and reheated and re-whisked together at time of serving.
- Tip: Make sure your chicken rests for at least 15 minutes before carving. For the juiciest most tender chicken, I like to refrigerate it and carve it cold. I then place the slices on an oven-safe platter, drizzle any dripping left in the pan over the top, cover with foil, and gently reheat in 325℉ oven until warm (about 10-15 minutes).
- Serve with Brown Butter Gravy drizzled on top.
Why I Love This Maple & Blood Orange Herb-Roasted Chicken With Brown Butter Gravy
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