Maple syrup chicken

  • Preparation 30 minutes
  • Cooking 60 minutes
  • Serving(s) 4 to 6

Maple syrup chicken

  • Preparation 30 minutes
  • Cooking 60 minutes
  • Serving(s) 4 to 6
  • 1 whole chicken Ferme des Voltigeurs
  • 3 tbsp butter
  • 3 tbsp maple syrup
  • 4 to 5 sprigs of rosemary
  • 8 to 10 multicoloured carrots
  • 6 to 8 parsnips
  • 8 to 10 baby potatoes
  • 1 ptq pearl onions
  • 2 tbsp olive oil
  • Salt & pepper
  • Preheat oven to 375 F (190 C)
  • Remove the chicken from the refrigerator and let cool for 30 minutes.
  • Remove the leaves from half of the rosemary sprigs and finely chop
  • In a small saucepan, melt the butter with the maple syrup and rosemary. Simmer for about 2 minutes. Set aside.
  • Pat the chicken dry thoroughly with a clean cloth. Salt the inside with 1 tsp. teaspoon salt. Add the remaining rosemary to the cavity. Tie the drumsticks with food string.
  • Place the chicken in a baking dish and brush it completely with the butter/maple syrup mixture.
  • Bake in the middle of the oven for 1 hour and 15 minutes or until the chicken is cooked through and the thighs come off easily.
  • Baste the chicken with its juices a few times during cooking.
  • Let stand for 10 minutes before serving.
  • Wash the baby potatoes and trim the carrots, parsnips and pearl onions.
  • Place in a bowl and toss with olive oil, salt and pepper.
  • Transfer to a baking sheet and place in the oven next to the chicken, cook for about 1 hour
  • Serve with the chicken.
  • 1 whole chicken Ferme des Voltigeurs
  • 3 tbsp butter
  • 3 tbsp maple syrup
  • 4 to 5 sprigs of rosemary
  • 8 to 10 multicoloured carrots
  • 6 to 8 parsnips
  • 8 to 10 baby potatoes
  • 1 ptq pearl onions
  • 2 tbsp olive oil
  • Salt & pepper
  • Preheat oven to 375 F (190 C)
  • Remove the chicken from the refrigerator and let cool for 30 minutes.
  • Remove the leaves from half of the rosemary sprigs and finely chop
  • In a small saucepan, melt the butter with the maple syrup and rosemary. Simmer for about 2 minutes. Set aside.
  • Pat the chicken dry thoroughly with a clean cloth. Salt the inside with 1 tsp. teaspoon salt. Add the remaining rosemary to the cavity. Tie the drumsticks with food string.
  • Place the chicken in a baking dish and brush it completely with the butter/maple syrup mixture.
  • Bake in the middle of the oven for 1 hour and 15 minutes or until the chicken is cooked through and the thighs come off easily.
  • Baste the chicken with its juices a few times during cooking.
  • Let stand for 10 minutes before serving.
  • Wash the baby potatoes and trim the carrots, parsnips and pearl onions.
  • Place in a bowl and toss with olive oil, salt and pepper.
  • Transfer to a baking sheet and place in the oven next to the chicken, cook for about 1 hour
  • Serve with the chicken.

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