Instructions

1. Preheat the oven to 200°C.
2. 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.
3. Roast for 20 minutes and take it out of the oven, and turn down the temperature to 180°C.
4. Peel the onion and cut them in quarters. Likewise cut the pears into quarters.
5. Scatter these around the chicken, dust with cinnamon, baste with the chicken juice and bake for 20 minutes.
6. Pour over the cider and bake for another 20-30 minutes.
7. 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.
8. Rest for 15 minutes before carving.