MAPLE-GLAZED CHICKEN
This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
- Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
- Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.
Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams
CHICKEN WITH BLACK-PEPPER MAPLE SAUCE
Steps:
- Cut out backbone from chicken with kitchen shears and discard. Pat chicken dry, then spread flat, skin side up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thighs and breast (near drumstick), then tuck bottom knob of each drumstick through slit. Tuck wing tips under breast. Sprinkle chicken all over with salt and ground pepper.
- Heat 3 tablespoons butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides. Add chicken, skin side down, and arrange larger rosemary sprigs over chicken. Cover with parchment round and second skillet, then top with weights. Cook chicken until skin is browned, about 15 minutes. Remove and reserve weights, top skillet, parchment, and rosemary, then carefully loosen chicken from skillet with a spatula. Turn chicken over and re-place rosemary sprigs, then re-cover with parchment, skillet, and weights. Cook until chicken is just cooked through, 15 to 20 minutes more.
- Make sauce while chicken cooks:
- Toast peppercorns in a dry 1-quart heavy saucepan over moderate heat, shaking pan occasionally, until fragrant, about 3 minutes. Transfer to a clean cutting board and coarsely crush with a rolling pin. Return peppercorns to saucepan and bring to a simmer with syrup, 1/2 cup broth, and small rosemary sprig, then reduce heat and simmer 20 minutes.
- Transfer chicken to a platter and loosely cover with foil. Add vinegar to skillet and deglaze, boiling and scraping up brown bits with a wooden spoon until liquid is reduced by half. Stir in maple mixture and remaining 1/4 cup broth and boil until slightly syrupy, about 3 minutes. Reduce heat to low and swirl in remaining 2 tablespoons butter. Season sauce with salt and pour through a fine-mesh sieve into a bowl, discarding solids. Serve chicken with sauce.
GRILLED MAPLE-CHIPOTLE CHICKEN
This is a great weeknight recipe, as it's quick to make. The chicken can be left in the maple-chipotle marinade overnight or cooked shortly after mixing. A favorite in our house!
Provided by Amelia
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.
Nutrition Facts : Calories 444.6 calories, Carbohydrate 47.4 g, Cholesterol 67.2 mg, Fat 17.4 g, Fiber 1.7 g, Protein 26 g, SaturatedFat 2.9 g, Sodium 804.9 mg, Sugar 38.8 g
MAPLE-GLAZED CHICKEN
This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.-Taryn Kuebelbeck, Plymouth Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY
This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
- In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that's O.K.
- Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.
Nutrition Facts : @context http, Calories 716, UnsaturatedFat 29 grams, Carbohydrate 8 grams, Fat 52 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 19 grams, Sodium 990 milligrams, Sugar 6 grams, TransFat 1 gram
STICKY MAPLE PEPPER GLAZED CHICKEN WINGS
This is one of my favorite appetizers to make over the holidays! The coarse ground pepper cuts the sweetness of the maple syrup by adding just the right amount of heat. These chicken wings are best fresh out of the oven (they are nice and crispy), but they are also delicious if made ahead and kept warm in a slow cooker. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield about 40 pieces.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Line two 15x10x1-in. baking pans with foil and coat with cooking spray; set aside. , Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a shallow bowl, combine flour, baking powder, pepper, salt and garlic powder. Add wing pieces, a few at a time, and toss to coat; shake off excess., Place on prepared baking sheets. Bake until no longer pink, 40-50 minutes, turning once. Meanwhile, in a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; simmer until thickened, 5-7 minutes, stirring frequently. Drizzle over wings; toss to coat. If desired, top with chopped green onions.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 63mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.
MAPLE-CURRY CHICKEN
Maple syrup brings a unique Canadian flavor to a great curry dish.
Provided by Matt HG
Categories Main Dish Recipes Curries Chicken
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
- Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.
Nutrition Facts : Calories 546.4 calories, Carbohydrate 26.4 g, Cholesterol 149.3 mg, Fat 40 g, Fiber 2 g, Protein 21.9 g, SaturatedFat 19.8 g, Sodium 292.4 mg, Sugar 18.1 g
MAPLE AND CAYENNE GLAZED CHICKEN
Provided by Anne Burrell
Time 1h5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Make a small hole in the extra skin on the chicken legs and poke the end of the drumsticks through to form a perfect package. Toss the chickens generously with olive oil and salt. Arrange the chicken on a sheet tray or a baking dish lined with parchment or a silicone mat. Roast the chickens until they are about three-quarters of the way done, 20 to 25 minutes. The skin should start to brown and crisp.
- While the chickens are roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by half to three-quarters, or until the syrup is very thick and syrupy.
- After the chickens have roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chickens to a serving platter and let rest about 10 minutes before serving.
- Sweet and spicy!!!
STICKY MAPLE BOURBON CHICKEN
This recipe is a match made in heaven between bourbon, fresh thyme, and maple syrup. It's also a really cool method that is universal for preparing almost anything. The basic idea is that whatever is being cooked (pork, vegetables, or in this case, chicken) is made delicious and "sticky" by adding a sweetener to a pan sauce and then reducing it while dinner cooks in it.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
- While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
- To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.
MAPLE-BRINED GRILLED CHICKEN
Brining chicken in a mixture of maple syrup, garlic, thyme, pepper and salt keeps it moist and flavorful during grilling. A salad, cornbread and barbecue sauce round out this family-friendly meal.
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Stir the maple syrup, garlic, thyme, 1 tablespoon salt, a generous grind of pepper and 3 cups of water together in a large bowl until the salt is dissolved. Add the chicken, making sure it's completely covered by the brine. Cover and refrigerate for 2 to 3 hours.
- Prepare an outdoor grill or grill pan for high heat.
- Drain the chicken and pat very dry. Lightly oil the grill grates and grill the chicken, flipping occasionally, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Serve with a salad, wedges of cornbread and/or your favorite barbecue sauce on the side.
MAPLE AND CAYENNE GLAZED CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- Make a small hole in the extra skin on the legs and poke the end of the drumstick through to form a perfect package. Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about 3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.
- While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy.
- After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving.
- Sweet and spicy!!!
PEPPERY MAPLE CHICKEN
This to die for chicken recipe was found in the December 2008 Chatelaine magazine.Elegant and Easy to make! There's a nice hint of maple to the sauce, but it's not overpowering, and the pepper adds a bit of bite. Hope you and yours enjoy it as much as I did.
Provided by fairy chef
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Melt butter in a large frying pan over medium-high heat.
- 2. Add chicken and sauté until golden, 3 to 4 minutes per side.
- 3. Pour in chicken broth, then scrape up and stir in any brown bits from pan bottom.
- 4. Sprinkle with rosemary, pepper and generous pinches of salt.
- 5. Bring to a boil, stirring occasionally.
- 6. Reduce heat to medium-low.
- 7. Simmer, covered, turning halfway through, until chicken feels springy when pressed, about 10 minutes.
- 8. Remove to a plate and cover with foil to keep warm.
- 9. Add maple syrup to pan juices.
- 10. Increase heat to high.
- 11. Boil, uncovered, stirring occasionally until reduced to about 1/3 cup, about 6-8 minutes.
- 12. Pour over chicken.
MAPLE CURRY CHICKEN
My mom tried something similar to this in a restaurant and thoroughly raved about it, so I tried to re-create it for Mother's Day. She loved this version so much that she won't order Maple Curry Chicken in restaurants anymore! Serve over your favorite pasta.
Provided by Nikki
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place butter in a large skillet. Pour in olive oil and heat over medium-high heat. Add the onion, garlic, and yellow pepper to the skillet. Cook and stir until the onion and peppers are soft.
- Sprinkle sugar over onion mixture and cook one minute. Pour in maple syrup and cook another minute. Add curry paste and cook another minute. Pour in chicken broth and cream. Bring to a slow boil, then simmer on medium-low heat for 15 minutes.
- Meanwhile, in a separate pan, cook the chicken over medium heat until cooked through on all sides, about 10 minutes. Stir cooked chicken into the sauce. Simmer five minutes, then add cream cheese. Simmer another 5 minutes.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 20.9 g, Cholesterol 136.4 mg, Fat 28.9 g, Fiber 0.7 g, Protein 29.4 g, SaturatedFat 14.2 g, Sodium 308.9 mg, Sugar 15 g
MAPLE AND PEAR CHICKEN BREASTS
Make and share this Maple and Pear Chicken Breasts recipe from Food.com.
Provided by Boomette
Categories Chicken Breast
Time 44m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix mustard, maple syrup, olive oil and tarragon. Add salt and pepper. Brush each slice of pear with a little bit of this mustard mixture. Put 3 slices on a baking sheet, overlapping them slightly. Do the same with the remaining slices. Set aside.
- In a bowl, pour remaining of mustard mixture, add chicken and stir to coat well. In a large non-stick skillet, cook chicken at medium heat 4 to 6 minutes or until golden (flip it at mid-cooking). Put chicken breasts on the bed of sliced pears. Cook in a preheated oven of 350 F for 15 to 18 minutes or until chicken is not pink inside.
- Meanwhile, pour chicken stock in the skillet and scrape the bottom with a wood spoon and cook at medium heat 3 to 5 minutes or until the sauce has reduced to a third.
- When ready to serve, distribute the bed of pears and chicken breasts in the plates and sprinkle with a little bit of sauce.
FIERY PEPPER CHICKEN
This chicken dish is straight from the Szechuan province of China and it is hot! It is known in China as Chong Qing Lazi Ji. Unfortunately, substituting black peppercorns for Szechuan will not taste right.
Provided by Bald Guy
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
- Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
- Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.
Nutrition Facts : Calories 336 calories, Carbohydrate 26.7 g, Cholesterol 34.6 mg, Fat 19.5 g, Fiber 6.7 g, Protein 15.9 g, SaturatedFat 2.8 g, Sodium 806.6 mg, Sugar 2 g
PEPPERY CHICKEN BREASTS
Easy to throw together, yet full of flavor. Please note that this recipe calls for chicken with bones - if you really prefer to use boneless, then I would assume that all of the cooking times would be halved. I have always used bone-in chicken for this recipe. If you like it less spicy, go ahead and reduce the amount of black pepper.
Provided by HeatherFeather
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Use poultry shears to cut each breast in half (poultry shears will easily cut through the bones).
- Heat a large nonstick skillet over medium high heat, spray with nonstick cooking spray, and brown chicken pieces briefly (not to cook all the way through).
- Place browned chicken pieces into a 9x13" casserole sprayed with nonstick spray.
- Combine water, ketchup, vinegar, brown sugar, pepper, and celery seed with a whisk until blended.
- Pour sauce over chicken, add bay leaf to the pan, and bake uncovered at 350 F for 30 minutes.
- Baste chicken with some of the pan drippings and continue cooking until the chicken is fully cooked, approximately another 30 minutes (time will vary based on the weight of your chicken pieces) Once chicken is fully cooked, remove to a platter and if desired, pour any remaining pan drippings/liquid into a gravy dish to use as a dipping sauce.
- Or pour any remaining sauce into a saucepan and heat until reduced (you can thicken this by adding a little flour that has been whisked with a small amount of water first and whisking this mixture into the heateed drippings and cooking until thickened).
- *If you prefer, you may substitute bone-in chicken thighs or drumsticks in place of the breasts. Just be sure to end up with 8 small pieces of chicken with bones.
Nutrition Facts : Calories 332.9, Fat 3.2, SaturatedFat 0.8, Cholesterol 136.9, Sodium 824.8, Carbohydrate 18.8, Fiber 0.3, Sugar 17, Protein 55.6
MAPLE ROASTED CHICKEN
This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.
Provided by Millie Peartree
Categories dinner, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
- In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
- Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
- Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
- As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
- Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.
MAPLE & ORANGE CHICKEN WITH PEPPERED PECANS
This is lovely - sweet, sticky, juicy chicken, with the peppery bite of the pecans - and it smells heavenly when it's cooking. I like to serve this with soothing mashed potatoes and buttered greens. Prep time doesn't include marinading.
Provided by SugaredAlmond
Categories Chicken
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix orange juice, mustard, garlic, maple syrup, sunflower oil and vinegar in a bowl. Marinade chicken for at least 4 hours, but overnight is even better.
- For the pecans, melt the butter, and stir in tabasco, pepper flakes and garlic. Stir in the pecans. Spread onto a flat baking sheet and bake on a really low temp - approx 120C for an hour. Be careful that the pecans don't burn though.
- After marinading, remove the chicken and pour marinade into a small pan, bring to the boil, stirring until the marinade reduces to a sticky glaze. The oil will stop the Maple syrup from burning.
- Grill or barbecue the chicken breasts, turning and brushing with the glaze regularly until the chicken is cooked but still juicy.
- Serve the chicken with the remaining glaze as a sauce, along with the peppered pecans and whatever else takes your fancy.
Nutrition Facts : Calories 945.9, Fat 65.9, SaturatedFat 13.2, Cholesterol 115.7, Sodium 167.2, Carbohydrate 58.8, Fiber 6, Sugar 45.4, Protein 36.8
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ROAST CHICKENS WITH BLACK PEPPER-MAPLE GLAZE - FOOD
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Servings 6Total Time 2 hrs 30 mins
- Preheat the oven to 350°. In a small saucepan, melt the butter with the maple syrup and 2 teaspoons of coarsely ground pepper. Remove the glaze from the heat.
- On a large heavy-duty rimmed baking sheet, toss the sliced onions with the olive oil. Season the onions with salt and pepper and spread in an even layer. Season the chickens inside and out with salt, then arrange them on top of the onions. Loosely tie the chicken legs together with kitchen string.
- Roast the chickens for 45 minutes. Brush the chickens all over with half of the maple glaze and continue roasting them for 1 hour longer. Increase the oven temperature to 425°. Generously brush the chickens with the remaining glaze and roast for 15 minutes longer, or until the cavity juices run clear and the chickens are richly browned.
- Transfer the chickens to a platter and let rest for 10 minutes before carving. Pour the onions and pan juices into a large glass measuring cup and skim the fat from the surface. Season with salt and pepper and serve with the chickens.
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