Maple Glazed Roasted Chicken

• 1 (6-8) pound whole chicken
• 1/4 cup (80 milliliters) extra-virgin olive oil
•  1 head garlic, skin left on, tip cut off
• 1 whole shallot, tip cut off
• Zest of 2 organic oranges, preferably
• Sea salt
• 1/2 cup pure maple syrup
• 1/2 cup freshly squeezed orange juice
• 2 cups chicken broth
• 20 fingerling potatoes
• 20 baby carrots

1. Preheat the oven to 400°F (204°C).

2. Remove the giblets from the chicken and discard. Pat chicken dry inside and out with paper towels. Set fingerling potatoes and carrots in a dutch oven or roasting pan to act as a rack. Place chicken on top of potatoes and carrots. Tuck whole garlic, shallot plus zested & juiced oranges (quartered) into the chicken’s cavity. Cross the chicken legs and tie together with kitchen twine. Rub entire chicken with oil, coating all sides. Sprinkle orange zest over skin, then liberally sprinkle with salt and pepper. Place chicken, breast side up, in roasting pan and roast, uncovered, for 30 minutes.

3. In a medium bowl, mix maple syrup, orange juice, and 1 cup chicken stock. Pour 1 cup maple syrup mixture into a measuring cup. Add remaining 1 cup of stock to the maple syrup mixture in the bowl.

4. After the chicken has been in the oven for 30 minutes, pour the 1 cup of maple syrup blend over the chicken. Reduce oven temperature to 375°F (190°C) and roast chicken for another 45 minutes, then pour remaining maple/orange blend over the chicken.  Continue roasting uncovered for an additional 1 1/2 hours or see chart above based upon size of bird. The skin should be golden brown, and crisp, with an internal temperature of 165°F to 180°F (74°C to 82°C) on an instant-read thermometer. If the chicken starts to brown too much before the desired temperature is reached, loosely cover with foil, shiny side out.

5. Remove chicken from oven and allow to rest, covered loosely with foil, or if using a dutch oven cover with lid for 15 minutes.

6. Optional: In a small saucepan over medium heat, melt 2 tablespoons of butter, then add 2 tablespoons of flour, blending to make a roux.  Pour 2 cups of the pan juices into the saucepan. Bring to a simmer, whisking to incorporate ingredients and to avoid lumps.

7. Transfer the chicken to a platter with vegetables, and carve. If desired, pour some of the maple/orange glaze over the chicken with the remaining glaze into a gravy boat.   In a separate serving boat add the thickened gravy,  passing both alongside the chicken.

Enjoy!!!