Syrupy baby chicken

Recipe from: 4/1/1999 12:00:00 AM
Ingredients 7
Servings 6


  • 4
    baby chickens, halved
  • salt and freshly ground black pepper
  • 90
    maple syrup or golden syrup
  • 15
    Dijon mustard
  • 3
    cloves garlic, crushed
  • 7
    fresh thyme
  • 5
    fresh lemon juice


Preheat the oven to 220 ºC and spray an oven pan with non-stick spray. Halve the baby chickens lengthwise along the breastbone (use a sharp knife or kitchen scissors) and remove the tips of the wings and drumsticks. Flatten the chicken slightly with the palm of your hand and place in the prepared dish. Season to taste with salt and pepper. Mix the maple syrup, mustard, garlic and thyme and brush the baby chickens with the mixture. Roll the chicken in the sauce to coat completely and oven roast for about 25 to 30 minutes until golden brown and done. Halfway through the baking time spoon the pan juices over the chicken. Serve with creamy mashed potatoes or rice and a variety of roast or steamed vegetables.

Read more on: poultry  |  roast

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