- 1 whole free-range chicken
- 1 T butter
- Sea salt and freshly ground black pepper, to taste
- 2 lemons, thinly sliced
- 4 garlic cloves, finely chopped
- 2 cups apple cider
- ¾ cup maple syrup
Preheat the oven to 160°C.
Rub the chicken with butter and season with salt and pepper. Place in a roasting pan.
Place the lemons and garlic in the pan, then pour over the apple cider and maple syrup.
Roast for 1–1½ hours, or until cooked through and golden brown.
Cook’s note: Serve with creamy mashed potatoes. You can replace the cider with verjuice for a non-alcoholic version.