For 8 servings Ingredients: 2 chickens, cut into 8 pieces. 1 teaspoon of salt. ½ teaspoon of black pepper. 2/3 cup maple syrup. 2/3 cup orange juice. 4 tablespoons of Dijon mustard. 3 tablespoons of olive oil. 1 ½ teaspoons dried (or fresh) thyme or rosemary. Garnish with fresh thyme or rosemary, optional.
Preparation Preheat oven to 200°C. Place the chickens in two low-sided baking dishes. Sprinkle them with salt and pepper. In a small saucepan, whisk together the maple syrup, orange juice, mustard, oil, and thyme or rosemary. Simmer over medium heat until slightly thickened, about 5 minutes. Pour over the chicken. Roast the chicken, basting occasionally, for about 50 minutes or until the juices run clear or an internal thermometer registers 75°C. Serve with the juice from the dish and garnish with additional fresh herbs if desired.
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