- Prep:
- 10 min
- Cook:
- 1 hour + 30 min
- Serves:
- 4-6
Ingredients
- 1.5kg free range chicken, rinsed and patted dry
- Freshly ground salt and pepper
- ½ fresh orange
- 1/3 cup (80ml/110g) Queen Pure Maple Syrup
- 1 ½ teaspoons Queen Organic Vanilla Bean Paste
- 2 tablespoons (40ml) olive oil
- 2 tablespoons (40ml) red wine vinegar
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon dried chilli flakes
Method
-
Step 1
Preheat oven to 200°C (fan forced).
-
Step 2
Season the chicken with salt and pepper, then place ½ orange into the body cavity. Place whole chicken into a roasting tin, pop in oven and immediately turn down the heat to 180C. Roast for 60 minutes.
-
Step 3
Meanwhile, combine maple syrup, vanilla bean paste, olive oil, vinegar, thyme and chilli in a small bowl and whisk until well combined.
-
Step 4
Meanwhile, combine maple syrup, vanilla bean paste, olive oil, vinegar, thyme and chilli in a small bowl and whisk until well combined.
-
Step 5
Brush 1/3 of the glaze over the chicken and roast for a further 10 minutes, repeat two more times with the remaining glaze until the chicken is golden brown and shiny.
-
Step 6
Remove from the oven and rest for 10 minutes before carving the chicken. Serve immediately drizzled generously with the pan juices.
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