Maple and Cayenne Glazed Chicken
Filed under
Poultry
Prep: 20 min | Cook: 40 min | Servings: 4
Recipe courtesy Anne Burrell.
Ingredients
- 2 Chicken, 3 pounds each, wing tips, spine and breast plate removed, cut in half
- Olive oil, extra-virgin
- Kosher salt
- 1 cup Maple syrup, real
- 2 tsp Cayenne pepper
Directions
- Preheat the oven to 400 degrees F.
- Poke the end of each drumstick through a small hole in the extra skin on the leg to make a neat package. Toss the chicken with olive oil and salt and arrange on a parchment- or silpat-lined sheet tray.
- Roast until about 3/4 done and the skin starts to brown and crisp, 20 to 25 minutes.
- Meanwhile, reduce the maple syrup and cayenne in a small saucepan over medium heat by 1/2 to 3/4, until very thick.
- Brush the chicken generously with the syrup and roast another 10 to 12 minutes, brushing 1 or 2 more times, until the skin is very dark and sticky. Cover loosely with foil if it gets too dark. Rest 10 minutes before serving.