Our family eats a chicken every other weekend so sometimes it is challenging to find new ways of roasted chicken. This idea nailed it. Delicious, juicy, interesting. Tummies were full and my daughter even asked for second serving - VERY rare. Great with couscous, raisins, and peeled almonds as a side dish.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Sprinkle chicken halves generously with salt, pepper, and cinnamon. Put chicken in a roasting pan; pour water into pan.

  • Roast chicken in the preheated oven for 30 minutes.

  • Whisk maple syrup, lemon juice, and chile peppers together in a bowl; brush chicken with maple syrup mixture. Pour any remaining maple syrup mixture into the pan.

  • Cook chicken until no longer pink at the bone, juices run clear, and skin is lightly browned, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

  • Brush chicken with butter; bake until skin is crisp, 10 to 15 more minutes.

Nutrition Facts

558 calories; 26.8 g total fat; 140 mg cholesterol; 225 mg sodium. 37.1 g carbohydrates; 41.2 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/15/2013
Absolutely delicious. The maple syrup really gave the chicken a sweet and savory crisp flavor while the water/syrup bath kept the chicken moist on the inside. I would have preferred to leave out the chile pepper because I think it was just a tiny bit overpowering but it still didn't detract from the flavor. Read More
(9)
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/15/2013
Absolutely delicious. The maple syrup really gave the chicken a sweet and savory crisp flavor while the water/syrup bath kept the chicken moist on the inside. I would have preferred to leave out the chile pepper because I think it was just a tiny bit overpowering but it still didn't detract from the flavor. Read More
(9)
Rating: 4 stars
05/15/2013
Absolutely delicious. The maple syrup really gave the chicken a sweet and savory crisp flavor while the water/syrup bath kept the chicken moist on the inside. I would have preferred to leave out the chile pepper because I think it was just a tiny bit overpowering but it still didn't detract from the flavor. Read More
(9)
Rating: 4 stars
11/04/2017
I used corn syrup because I didn't have maple syrup. I only used a slight sprinkling of cinnamon. It tasted okay but the next day it tasted better. Read More
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Rating: 5 stars
10/15/2018
loved it so did the family and that can be tough at times! Used hot peppers from the garden instead of chile peppers. The sweet and spicy was a great combo and a nice change from turkey for thanksgiving. Read More
Rating: 5 stars
01/28/2015
This was fabulous! I cut the maple syrup down to 2/3 cup - no more was needed - and rather than use chili peppers which I felt would be too hot for the kids I used a shake of red pepper flakes. This came out super flavorful and created lot of gravy which went wonderfully over couscous. Read More
Rating: 5 stars
09/05/2017
This recipe became an instant favorite! I used some Moroccan cinnamon - very flavorful!! Read More
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