Vanilla & Maple Glazed Chicken

Vanilla & Maple Glazed Chicken
10 mins
1 hr 20 min


  • 1.5kg free range chicken, rinsed and patted dry
  • Freshly ground salt and pepper
  • ½ fresh Orange
  • 1/3 cup (80ml) Taylor & Colledge Maple Syrup
  • 1 ½ teaspoons Taylor and Colledge Vanilla Bean Paste
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh thyme
  • ¼ teaspoon dried chilli flakes


Step 1
Preheat oven to 200 degrees Celsius.
Step 2
Season the chicken with salt and pepper, then place ½ orange into the body cavity. Place whole chicken into a roasting tin and roast for 60 minutes.
Step 3
Meanwhile, combine maple syrup, vanilla bean paste, olive oil, vinegar, thyme and chilli in a small bowl and whisk until well combined.
Step 4
Brush 1/3 of the glaze over the chicken and roast for a further 10 minutes, repeat two more times with the remaining glaze until the chicken is golden brown and shiny.
Step 5
Remove from the oven and rest for 5 minutes before carving the chicken.
Step 6
Serve immediately drizzling it generously with the pan juices.