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maple syrup being brushed on a whole roast chicken with cornbread stuffing on a platter with roasted veggies

Maple Roast Chicken with Stuffing Recipe + Gravy and Roasted Veggies

A savory cornbread stuffing and a quick pan gravy make this whole maple roast chicken with stuffing recipe the perfect dinner for holiday gatherings like Thanksgiving.

Course dinner, main
Cuisine American, Canadian
Keyword chicken with cornbread stuffing, maple roast chicken, roast chicken with stuffing
Prep Time 30 minutes
Cook Time 1 hour
Resting 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 450 kcal
Author Kiki Johnson


  • 1 whole chicken ca. 1,3 kg - 3 pounds
  • 3 day old Cornbread Muffins / 3 small squares 4 to 5 heaping cups crumbled, 200 g total - weight it
  • 4 tbsp butter
  • ½ onion very finely chopped
  • 1 stalk celeriac finely chopped
  • 1/2 cup dried cranberries + 1 tbsp
  • 4 tbsp parsley finely chopped
  • ½ tbsp ground coriander
  • 1 tsp lemon zest
  • ½ tsp black pepper
  • 3 carrots halved lengthwise
  • 600 g baby potatoes
  • 4 tbsp olive oil
  • 1/2 cup maple syrup 125 ml
  • 1/2 cup chicken broth 125 ml
  • 1 cup heavy cream
  • 1 tsp cornstarch
  • 1 shallot finely minced
  • salt and pepper


  1. Preheat your oven to 180 C or 350 F.
  2. Rinse the chicken on the inside with cold water. Pat the chicken dry with a kitchen paper towel. Season the inside and the outside of the bird with salt and pepper. Let it rest on the counter for 15 minutes.
  3. Break the muffins of cornbread pieces and bake in the oven for 15 minutes to crisp them up! Let cool down and dial up the oven to 205 C/ 400F

  4. Melt 1 tbsp butter in a medium-sized pan and add chopped onions and celeriac. Let fry on medium heat for 4 minutes and add to a small bowl. Add another 2 tbsp of butter.
  5. Add the melted butter the crumbled up cornbread and toss in cranberries, parsley, coriander, lemon zest, salt and pepper. Add veggies and mix everything well with your hands. Season with more salt to taste.

  6. Spoon the stuffing into the cavity of your chicken. Pack it tightly but make sure not to overstuff. Truss the bird using white kitchen string, and arrange it breast side up in a roasting pan. Tie the legs together.
  7. Add halved carrots and baby potatoes to a roasting pan and season with salt and pepper. Drizzle with some olive oil. Place chicken on top, breast side up and brush with 2 tbsp olive oil or melted butter. Salt and pepper. Bake the chicken for 30 minutes, then brush with maple syrup and another 2 tbsp olive oil or butter. Bake for another 30 minutes at 190 C or 374 F. Brush with maple syrup once more. If you notice juices gathering in the pan, you can start gathering those.

  8. Bake chicken for another 20  minutes or longer until the skin is crispy and the meat has reached about 73 C / 165 F.  Make sure the stuffing is heated through as well (160F at least). Brush the skin with maple syrup once more during the last minutes and turn on the broiler/grill if necessary.

  9. Remove baking dish from the oven and let the chicken rest on a plate. Transfer veggies to a platter.
  10. Add the gathered juices to a small saucepan. Add a splash of white wine or water the baking dish and return to oven or stove to get those crusts.
  11. Melt 1 tbsp butter in a small pot and sautee shallots. Add broth, gathered juices (also those that gathered around the resting chicken). Bring to a boil on medium heat and let simmer for 4 minutes. Now add the cream. Reduce temperature and let simmer for 7 minutes. Make a slurry using cornstarch and 1 tbsp cold water or white wine. Stir slurry into the gravy and let simmer another 2 minutes.
  12. Serve gravy with chicken and veggies. Remove the stuffing from the bird before carving.

Recipe Notes

  • My chicken weighed 3 pounds. If you use a big 5-pound chicken, you will need to increase the total baking time to 2 hours. 
  • To take this chicken to the next level, tuck some pieces of cold butter under the skin along with some fresh herbs.
  • If you like sage in your stuffing, add some ground sage, to taste.
  • Place leftover stuffing under the chicken skin. 
  • Use leftover maple roast chicken to make sandwiches make pulled chicken or use it in salads. There won't be leftover stuffing. Because of reasons! 
  • If you are lucky enough to have leftover stuffing, add it to a wrap or crumble on top of your chicken salad for lunch the next day.