Serves: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
INGREDIENTS
Spicy Maple Onion Glaze
1 tablespoon olive oil
2 tablespoons tomato paste
3 tablespoons hot sauce
3 tablespoons maple syrup
2 tablespoons brown sugar
1 ½ cups ginger ale
1 packet onion soup mix
4 cups mini potatoes, sliced in half
3 carrots, peeled and sliced into coins
2 tablespoons olive oil
Salt to taste
Black pepper to taste
1 whole chicken (approximately 3 pounds), spatchcocked (you can ask your butcher to do this for you!)
PREPARATION
1. Preheat the oven to 425°F (218°C)
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium-low heat.
3. Add 2 tablespoons of tomato paste and sauté until it turns a deep red-brown colour.
4. Add 3 tablespoons of hot sauce, 3 tablespoons of maple syrup and 2 tablespoons of brown sugar to the pan. Stir to melt the brown sugar and combine.
5. Add 1 ½ cups of ginger ale and 1 packet of onion soup mix. Stir everything together and turn the heat up slightly until it reaches a gentle rolling boil.
6. Continue stirring regularly and allow the spicy maple glaze to gently boil until it reduces by half – about 8 to 12 minutes.
7. Toss the potatoes and carrots in 2 tablespoons of olive oil and season to taste with salt and black pepper. Spread them over a large baking sheet in an even layer.
8. Pat the spatchcocked chicken dry with paper towel and season both sides liberally with salt.
9. Place the chicken, breast side up on the potatoes and carrots in the sheet pan.
10. Tuck the wings under the breasts and brush some of the Spicy Maple Onion Glaze on the chicken.
11. Transfer the chicken into the oven and allow it to roast for 45 to 50 minutes, brushing more Spicy Maple Onion Glaze onto the chicken every 10 minutes.
12. The chicken is fully cooked when juices run clear when you cut between the leg and the thigh and the thickest part of the breast is 160°F
13. Allow the chicken to rest for 10-15 minutes before carving and serve with any remaining glaze on the side. Enjoy!
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