Whole Roasted Chicken for your Easter Menu
Apr 6th, 2009 by Roger
Do you think: “How boring - a roasted chicken as an Easter main course…”? Wait until you’ve tried this recipe. To make it more interesting, I’ll give you another name for it:
Whole Roasted Chicken - Marinated Overnight with a Reduction of Balsamic Vinegar and Maple Syrup
See!? That sounds better! Like all our recipes for this Easter menu, I’ve included Maple Syrup. Here’s the recipe for the marinade:
1 Cup Maple Syrup
1/2 Cup Balsamic Vinegar
4 Cloves garlic
Sprig of Thyme
Reduce it by half and use it for marinating overnight and basting.
The natural sugars in the Maple Syrup will help glaze the chicken roast until the juice between the thigh and breast is clear. Be sure your oven isn’t too hot! 325 F at most.
Let the chicken rest before carving and serve it with oven baked sweet potato wedges.
Enjoy!