Maple Garlic Roast Chicken

A great combination of flavors here. The chicken was very moist, just how we like it! Sides were garlic mashed potatoes and maple glazed butternut squash. Yummy!

Excellent flavour, so incredibly moist and tender, and made the house smell fantastic! I rubbed the garlic paste under the skin, then placed the chicken on a wire rack in my roasting pan so it wouldn't sit in the water. My chicken was almost 5 pounds, so I roasted for a little over three hours, and had exactly enough maple syrup mixture to baste four times. I froze the pan drippings to use in soup later.

I made this exactly as per recipe. The chicken was so quick and easy to prepare for cooking. I kept brushing the chicken during cooking, but I think I may have over done it a little as the maple syrup baste did burn a little, but not enough to spoil the chicken. I also may have overdone the water just a tad, as the bottom of the chicken was boiled a little and the skin was very soft (only a little of the bottom) But in saying that, we loved the skin, crispy and flavoursome. We loved the sweetness of the maple syrup and the garlic was very subtle, although when I served the leftovers cold the next day, the garlic was very prominent, which was really tasty. My chicken only took just under 2 hours to cook, and was just so moist and lovely inside. I will be making this again, but next time I will take more care with the basting and not over do my water level.