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.
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
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.
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.
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.
Serve gravy with chicken and veggies. Remove the stuffing from the bird before carving.