Maple-butter roast chicken

Maple-butter roast chicken

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  • 8
  • Easy
  • 30 minutes
  • 2 hours
  • Woolworths Villiera Signature Cap Classique

“This stuffing is delicious with the sweetsaltiness of the maple butter.”- Abigail Donnelly


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

Cooking Instructions

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 onion marmalade.

4. Spoon the mixture into the chicken’s cavities and truss with string. Roast for 2 hours. If the chickens are browning too much, cover loosely with foil. 5 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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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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