This is truly a feast. Brilliant recipes don’t need explanations.
1.9kg (4lb) large whole chicken
1 garlic bulb, halved
1 small red onion, peeled and halved
2 tbsp olive oil or butter (melted)
4 tbsp maple syrup
1 tsp ground cinnamon
1 tbsp sesame seeds
Preheat the oven to gas 6, 200°C, fan 180°C. Season the chicken with salt and black pepper inside and out, stuff the cavity with half the garlic and half the onion. Drizzle the skin with olive oil or melted butter and lift the skin on the breast carefully with your fingers and rub the oil or butter in.(This is Julia Child´s method of a super moist yummy chicken. Works every time!) Put the chicken into a roasting tin lined with nonstick baking paper, along with the remaining garlic and onion. (I also put in some sliced potato and carrot!)Roast for 45 minutes, basting the chicken with its juices halfway through cooking.I added about half a cup of water because there was no fat on this chicken whatsoever and the veggies needed a bit of moisture!
Meanwhile, mix the maple syrup with the cinnamon and sesame seeds in a small dish. After 50 minutes, remove the roasting tin from the oven and brush the glaze over the chicken. Place back in the oven for 10 minutes, then repeat twice more, roasting for 10 minutes each time or until the juices run clear when pierced and the skin is beautifully glazed.
Remove from the oven and transfer the chicken to a carving board. Leave to rest for 10 minutes, loosely covered with foil, then carve. Serve drizzled with any leftover liquid from roasting pan.
Enjoy!! xxxx Natascha
Recipe from Tesco