Before we went into lockdown, I panic-ordered from the library and this Maple Roast Chicken is inspired by one of those books. Eva Kosmas Flores, Adventures in Chicken is a truly delightful read full of wonderful ideas of what to do with chicken. Chicken breast is one of the most popularly bought meats in New Zealand; yet we tend to treat it with such a casual, half thought attitude that the result can be bland. For this reason, I prefer chicken on the bone such as whole roast. Not only is it more economical, the flavour is far superior.
The trick to this maple roast chicken is the marinating the night before. The flavours really meld into the skin, giving it a complex depth to the finished product. My Canadian will always insist on proper maple syrup and here I have to agree. It gives such a beautiful golden burnish to the final dish that you’ll see the value before you taste it. To make marinating easy, I put everything into a tupperware container and shake it around. Make sure it gets all over and inside the bird and then leave in the fridge over night. Alternatively, you could use a big resealable bag to the same effect.
When cooking, sometimes I add a handful of diced bacon lardons to the pan. They help create a contrast to the maple and quite frankly, keep the Canadian happy. But they are optional and if you’re not keen on the extra effort, it’s not a loss. With the herbs, I used rosemary as that is what we have growing prolifically in our garden. However, minced fresh thyme or sage would also be a lovely addition. To serve, roast potatoes are always a must, as is something green for healthiness. You decide which.
Ingredients
- To marinate:
- 1x whole chicken, 1.8 kg
- 1/3 cup good quality stock, either chicken or vegetable
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp apple cider vinegar
- 80 ml pure maple syrup
- 3 tbsp olive oil
- A good pinch of salt and pepper
- To cook:
- 4 springs fresh rosemary
- 1x onion, sliced
- 4x cloves of garlic, minced
- 1 tbsp olive oil
- 1/2 lemon
- 1/2 cup water
Instructions
Pat the chicken dry and place in a large tupperware container or resealable bag. In a jug, mix together the stock, rosemary, vinegar, maple syrup, olive and salt and pepper. Pour all over the chicken, making sure it gets in and around everywhere. Put in the fridge and marinate. Ideally overnight but for at least 6 hours to help build a good flavour.
Preheat your oven to 180 degrees. In the bottom of an oven tray, scatter your rosemary sprigs, onion slices and the garlic. Drizzle over the olive oil. Remove the chicken from the marinade and pat dry. Season with salt and pepper, stick half a lemon in the cavity and then truss the legs shut. Tent the entire pan with tinfoil, making sure you avoid touching the skin.
Roast the chicken for about an hour, or until the thigh juices run clear. After 40 minutes, carefully remove the tinfoil to allow the skin to golden and crips up. Leave to rest for ten minutes or so, before carving up and serving with green veggies and roast potatoes.
