Ingredients

  • 1 “nice and fat roaster” chicken.
  • Herbs de provencales
  • Maple Syrup
  • Fingerling potatoes, halved/quartered into approx. 2inch pieces
  • Mug of coffee

Directions

  1. Preheat oven to 400°F.
  2. Pat chicken dry with paper towel.
  3. Season inside the chest cavity with salt and pepper and herbes de provencales.
  4. Oil a roasting pan with olive oil and place chicken chest up in the pan.
  5. Cover with a mixture of salt pepper and herbes de provencales.
  6. Cover the whole chicken with some maple syrup.
  7. Put fingerling halves according to size around chicken and season with salt and pepper and small dusting of herbes de provencales and light covering of olive oil.
  8. Roast in preheated oven until golden and juices run clear or 160°F, aprox. 45 to 55mn according to size of bird.
  9. Pour coffee over the chicken and use the juice to glaze the chicken, roast for 10 additional mn.
  10. Take out of oven and let sit for 5-10 min, slice and serve.