Ingredients

The following ingredients have 8 Servings
  • 4 lbs Chicken ((whole))
  • ½ cup Chicken stock (or water or white wine)
  • 3 sprigs Rosemary
  • 3 sprigs Thyme
  • ¼ cup Butter
  • ½ tsp Salt
  • ¼ tsp  Pepper
  • 2 tbsp Rosemary ( Fresh -chopped finely)
  • 2 tbsp Thyme ( Fresh - chopped finely)
  • 1 tsp  lemon juice
  • 2 cloves Garlic (minced)
  • ¼ cup Balsamic vinegar
  • ¼ cup Maple syrup
  • ¼ tsp  Salt
  • ½ tsp  Pepper
  • 2 cloves Garlic (sliced)
  • 1 tbsp lemon juice
  • 1 lb Baby potatoes
  • 2 Peaches chopped (chopped)
  • 2 Apples chopped (chopped)
  • 2 cups grapes
  • 10 cloves Garlic (with skin on)
  • ½ Lemon (one lemon cut in half)
  • ½ Onion (one med onion cut in half)
  • ½ Garlic bulb (large bulb cut in half horizontally)
  • 1 sprig Rosemary (Fresh)
  • 1 sprig Thyme (Fresh)
  • 1 cup White wine (or water or stock)
  • 1 tbsp Flour

Instruction

  • Preheat the oven at 425°F / 220°C / Gas mark 7
  • Prep chicken - Clean and pat dry the chicken on all sides with paper towels. Remove excess fat or leftover feathers. While the chicken is dry use your finger to loosen the gap between the breast and the skin to fill the garlic butter marinade later Pro tip - A dry bird will give crispy skin. When possible leave the chicken uncovered in the fridge overnight. Loosening the skin under the breast now is easier than when it's greasy with the oil.
  • Lemon butter - In a small bowl combine butter, salt, pepper, garlic, chopped rosemary, thyme, and lemon juice. Set asidePro tip - the butter must be at room temperature so everything combines well otherwise you will have a lumpy compound butter.
  • Maple marinade - In another small bowl combine the balsamic vinegar, maple syrup, garlic, salt, pepper, and lemon juice. Set aside