This is a great tasting roasted chicken recipe we really enjoy. The maple and garlic go well together. The skin turns out crispy and delicious, you cannot resist peeling it off and eating it all up. The flesh turns out moist and flavorful.
1 (3-4 pound) whole chicken
1/4 cup maple syrup
1 tablespoon balsamic vinegar
Dash ground allspice
2 to 3 cloves garlic
1 teaspoon kosher salt
Pepper to taste
Crush the garlic with the salt with a mortar and pestle until it forms into a paste; set aside.
Mix together the maple syrup, balsamic vinegar and all spice in a small bowl and set aside.
Clean the chicken inside and out by running it under cold water; pat dry and season inside and out with fresh ground pepper.
Rub the garlic paste over the chicken outside and inside of chicken and place in a roasting pan.
Pour enough water to come up about a quarter inch of the bottom of roasting pan.Cook in a preheated 350 degree Fahrenheit oven uncovered brushing the chicken with the maple mixture every half hour, for 2 to 2 1/2 hours or until a thermometer inserted into the thickest part of the chicken and not touching the bone reads 165 degrees. (The cook time will depend on the size of the chicken).
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.