The flavour options for roasted chicken are endless. With a little prep and imagination, this easy weeknight meal can always be turned into something exceptional!

This maple sage roasted chicken is packed with flavour and is sure to please!

Ingredients

1 whole chicken
1/4 cup butter, melted
2 Tbsp sugar-free maple syrup
2 sprigs fresh sage
Salt and pepper, to taste

Brine
2 Tbsp kosher salt
1 Tbsp Swerve brown
1 Tbsp sugar-free maple syrup
1 Tbsp ground pepper
1 sprig fresh sage

Yields: 4 servings
Per serving*:
Calories: 462
Net carbs: 0.5
Protein (grams): 55
Fat (grams): 26

Prep time: 10 min
Cook time: 2 hrs
Total time: 10 hrs 10 min, incl. min. brine time

* Net carbs and other nutritional information may vary based on brand used

Directions

Clean the chicken, as needed, then butterfly it.

NOTE: Save the spine to make chicken broth. You can roast it with the chicken for a deeper flavour.

In a glass or plastic container just large enough to hold the chicken, combine the ingredients for the brine.

Place the butterflied chicken in the container and top off with cold water, until it is submerged.

Cover and refrigerate at least 8 hours. If possible, leave it to brine 24 hours.

When the chicken is brined, preheat oven to 400F.

Remove the chicken from the brine and pat dry, discarding the brine.

Lay the fresh sage sprigs at the bottom of a deep roasting pan, then lay the butterflied chicken over it, skin-up.

In a small bowl, combine the melted butter and sugar-free maple syrup, then pour over and rub over the chicken.

Sprinkle generously with salt and pepper, to taste.

Cover and bake for 75-90 min.

Remove from the oven, uncover, baste with the juices and bake another 30 min, or until the chicken skin is golden.

Carve the chicken and serve with the side(s) of your choice.