Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| ¼ cup | Diced onion |
| ¼ cup | Maple syrup |
| 1 cup | Tomato sauce |
| 1 tablespoon | Brown sugar |
| 2 tablespoons | Cider vinegar |
| 1 \N | Lemon; juice of |
| 1 \N | Roasting chicken |
| \N \N | Herb bunches - rosemary; thyme, basil etc. |
| \N \N | Salt and pepper |
Directions: In a sauce pot, heat the olive oil and onion. Saut‚ for 3-4 minutes until tender. Stir in the maple syrup, tomato sauce, brown sugar, vinegar and lemon juice. Simmer for 20 minutes to combine flavors. Remove from heat and allow to cool. Pat dry chicken and pour sauce over chicken.
Let marinate overnight in the refrigerator. To roast, place chicken in baking dish. Place ½ of the fresh herbs and leftover lemon rinds inside cavity of the chicken. Put remaining herbs and marinade on top. Season with salt and pepper. Place in a 350 degree oven, covered, for 45 minutes.
Remove cover and continue to roast, basting often for another 45 minutes or until chicken is cooked through.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.