Maple Rosemary Roast Chicken

recipe

• Step 1
  Preheat the oven to 190ºC. Wash & cut the Brussels sprouts in half.
• Step 2
  To half of the rosemary stems, remove the leaves & finely chop.
• Step 3
  In a small sauce pot, add the butter, maple syrup & chopped rosemary. Cook for about 2 min on medium heat until the butter is melted & bubbly. Set aside to cool.
• Step 4
  Add the remaining rosemary stems into the cavity of the chicken. Using kitchen twine, tie the ends of the drumsticks together & knot it tightly for even cooking.
• Step 5
  Add the chicken, Brussels sprouts & baby potatoes to a baking dish. Pour the maple-butter onto the chicken & veggies and rub with your hands to coat evenly. Season everything generously with salt & pepper. Roast the chicken in the oven for 15 minutes at 190ºC.
• Step 6
  After 15 minutes, remove the chicken from the over & baste it with the pan drippings. If there aren't many pan drippings, add a splash of water (approx 5cl per portion) to the pan & continue roasting for another 45 mins. Remove the chicken every 15 min & baste with the pan drippings, until the chicken is fully cooked.
• Step 7
  Once golden & cooked through, remove the chicken from the oven. Carve it & serve alongside the veggies & any pan drippings. Enjoy !