Maple Baked Chicken

READY IN: 1hr 10mins
Recipe by SmHerndon

Since I found this recipe a month ago in Essence Great Cooking, we've had this three times! Smells like honey-mustard when baking, and serves up slightly sweet and spicy, without a mustard-y taste. Enjoy the cookbook original, but I have added quite a bit and here is the version my family prefers. Works fine with just the poultry seasoning if you are short on spices.

Top Review by ImPat

The reaction varied between 4 of us from 3 to 5 but it was an easy recipe to put together and cook and I served with some reheated fried rice from the freezer for a reasonably quick meal that required the minimum amount of effort. I used a large whole chicken (weighed just over 2K) which I quartered and cut the wings off the breasts and left the thigh and drumstick/leg intact and cook for 65 minutes at 175C fan forced for very moist chicken with crispy skin. Due to allergy issues I did omit the onion powder and for the poultry seasons I used a Garlic and Herb Seasoning and for the Italian a Tuscan seasoning as that is what I had on hand and the chicken was quite flavoursome but the skin not as crispy as I would have liked. Thank you SmHerndon, made for Name that Ingredient tag game.

Ingredients Nutrition


  1. Remove any visible fat from chicken, then rinse chicken under cold water and pat dry with paper towel.
  2. Coat sides with poultry seasoning, pepper, marjoram, onion powder& italian seasonings (more or less to taste).
  3. In large baking dish, arrange chicken pieces in single layer.
  4. In medium bowl, blend syrup, mustard, lemon juice & brown sugar; pour mixture over chicken.
  5. Dot each piece with butter, cover with foil, and bake at 350°F for 30 minutes.
  6. Uncover dish, bake basting occasionally with pan juices, until brown& glazed- about 20 additional minutes.
  7. Transfer to serving platter and garnish with parsley.

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