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 needed add 5cl of water per portion to the pan to make more drippings. Continue roasting for another 45 mins. Remove the chicken every 15 min & baste with the pan drippings, until the chicken is fully cooked (count approx half an hour per 500g of chicken).
• Step 7
  Once golden & cooked through, remove the chicken from the oven. Carve it & serve alongside the veggies & any pan drippings. Enjoy !