Vanilla and Maple Glazed Roast Chicken

Adding an orange inside the chicken's cavity serves a few purposes. Firstly, as the orange heats up during roasting, it releases its juices and oils, keeping the chicken juicy and subtly infusing it with citrus flavour. Secondly, it helps to steam the chicken from the inside, ensuring an even cook throughout. The result is a moist and flavorful chicken with a hint of citrus that complements the vanilla and maple glaze beautifully.

You can check if the roast chicken is fully cooked by inserting a meat thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 75 degrees Celsius (165 degrees Fahrenheit). Additionally, the juices running from the chicken should be clear, not pink. Lastly, the skin should be golden brown and crispy, indicating that the chicken is well-cooked and ready to serve.

Yes, you can prepare the glaze in advance to save time on the day you're roasting the chicken. Simply mix the maple syrup, vanilla bean paste, olive oil, red wine vinegar, thyme, and chilli flakes, then store the glaze in an airtight container in the refrigerator until you're ready to use it. On the day of cooking, bring the glaze to room temperature before applying it to the chicken, ensuring an even, smooth coating.