Maple-Butter Roast Chicken

It’s stone fruit season and we have decided to dedicate a whole culinary hotline to these sweet and juicy fruit!

Recipe by: Abigail Donnelly
Serves: 8
Time: 2 hours 30 min


  • carrots 12
  • Woolworths free-range chickens 2
  • butter 100 g
  • maple syrup 5 T
  • thyme 8 sprigs
  • For the stuffing:
  • butter 4 T
  • Woolworths exotic mushrooms 400g, chopped
  • Woolworths sourdough 1 loaf, crusts removed and torn into small pieces
  • Woolworths caramelised onions
  • Marmalade 6 T

How To Make 

  1. Preheat the oven to 160°C. Place the carrots on a large baking tray and top with the chickens.
  2. Heat the butter, maple syrup and thyme in a saucepan, then pour over the chickens.
  3. To make the stuffing, heat the butter in a pan. Fry the mushrooms and add the sourdough pieces and onions.
  4. Spoon the mixture into the chicken’s cavities and truss with string.
  5. Roast for 2 hours. If the chickens are browning too much, cover loosely with foil.
  6. Once cooked, turn the chickens over and allow to rest for 15 minutes. This allows the juices to distribute into the breast meat.

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