Maple Mustard Roasted Chicken
2 tbs extra virgin olive oil
2 tbs maple syrup
2 tbs jalapeno mustard (or other grainy mustard)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
Combine the marinade ingredients.
Butterfly the chicken by cutting the backbone out.
Rub the marinade all over the chicken and up under the skin of the breast.
Refrigerate the chicken overnight or at least 4 hours.
When ready to cook, preheat the oven to 400 F.
Place the chicken skin side up in a roasting pan.
Add a cup of water to the bottom on the pan to help prevent burning.
Cover with foil.
Bake for 1 hour.
Remove the foil and bake another 30 minutes or until the chicken is done and the skin is browned.
Allow the chicken to rest for 15 minutes before cutting into pieces.