Maple glazed roast chicken with pears
This maple glazed roast chicken with pears is a lovely lunch on a cold Sunday. It’s perfect if you’re having friends and family over and you want to create a no-fuss yet delicious meal. Just be careful that you keep an eye on it and don’t burn the glazed skin of the chicken!
Ingredients
Method
- Preheat the oven to 200°C.
- Place the chicken in a baking dish. Rub it with oil, then season with salt and pepper and put the rosemary, garlic and lemon into the cavity.
- Roast for 20 minutes and take it out of the oven, and turn down the temperature to 180°C.
- Peel the onion and cut them in quarters. Likewise cut the pears into quarters.
- Scatter these around the chicken, dust with cinnamon, baste with the chicken juice and bake for 20 minutes.
- Pour over the cider and bake for another 20-30 minutes.
- Now glaze the chicken and pears with the maple syrup using a silicon brush, then bake for a further 20-30 minutes, until cooked through and clear juice is coming out of the thighs. If it’s getting too brown, put some foil over it.
- Rest for 15 minutes before carving.