Ingredients
- 1.5kg whole free-range chicken
- 5 tbsp red wine vinegar
- 4 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tbsp sesame seeds
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Season the chicken and pour 2 tablespoons vinegar into the body cavity. Put in a roasting tin and roast for 1 hour 10 minutes.
- 2. Meanwhile, mix together the remaining vinegar with the syrup, cinnamon and sesame seeds. Brush half the mixture over the chicken and roast for a further 10 minutes. Brush with the remaining glaze and return to the oven for a final 10 minutes, until the chicken is deeply golden and shiny. Rest for 5 minutes before carving. Serve with roasted carrots and leeks.
Nutritional info
Per serving (based on 3): 439kcals, 9.8g fat (2.4g saturated), 73.5g protein, 13.6g carbs, 11.7g sugar, 0.6g salt.
Wine Recommendation
Highlight the spicy, sweet hints here with a ripe Cabernet-Shiraz from Australia.