How to make roasted chicken



8 boneless, skinless chicken breasts  1 ½ cup B-Grade pure maple syrup 

1 heads garlic 

1/3 cup + 3 tbsp malt vinegar

salt and pepper


1. Place chicken breasts in a shallow dish. Pour 1 cup maple syrup over
chicken. Peel head of garlic and crush cloves under the flat-side of a
knife and add all but 2 cloves to chicken. Add 1/3 cup malt vinegar and
toss chicken to coat. Let marinate from 1 to 6 hours. 

2. Preheat oven to 375 F and grease a roasting pan (or line a baking
tray with parchment paper). Place chicken breasts in roasting pan,
shaking off excess syrup, and season. Roast uncovered for about 25
minutes, until an internal temperature of 180 F is reached. Let chicken
rest 10 minutes.

 3. To serve, heat remaining 1/2 cup maple syrup, 3 tbsp malt vinegar and
2 cloves of garlic. Simmer for 3 minutes, then remove garlic and keep
warm. Slice chicken breasts into 3 pieces, on an angle and plate. Spoon
warm syrup over and serve.

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