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Roast Chicken with Maple-Soy Glaze

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This maple-soy glazed roast chicken offers a sophisticated twist on the classic Sunday lunch. The combination of sweet maple syrup and savoury soy sauce creates a beautifully lacquered, golden skin, while the cavity is infused with the aromatic warmth of fresh ginger, garlic and orange. It is a wonderfully fragrant dish that fills the kitchen with a mouth-watering scent as it roasts, resulting in succulent meat and a rich, complex gravy.

As a naturally dairy-free main course, this recipe is perfect for entertaining guests with specific dietary requirements without compromising on flavour. The addition of Sherry in the roasting tin ensures the chicken stays moist throughout the cooking process and forms the base of a punchy, restaurant-quality sauce. Serve it alongside steamed seasonal greens and roasted root vegetables for a complete, comforting meal.

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Ingredients for Roast Chicken with Maple-Soy Glaze

  • 60ml pure maple syrup

  • 1 tablespoon soy sauce

  • 1 tablespoon rice vinegar

  • 1/2 teaspoons hot pepper sauce

  • 180ml dry Sherry

  • 1 2.0kg chicken, fat and giblets removed, rinsed and patted dry

  • 2 tablespoons (1/4 stick) butter, room temperature

  • 1/2 orange, cut into 4 pieces

  • 2 1/2-inch slices fresh ginger, smashed

  • 2 garlic cloves, smashed

How to make Roast Chicken with Maple-Soy Glaze

Preheat oven to 191°C. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 120ml , about 3 minutes.

Run hands under chicken skin to loosen; rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.

Roast chicken 20 minutes. Add 60ml water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 77°C, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).

Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners; bring sauce to boil. Serve sauce alongside chicken.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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