Maple-mustard Chicken

We transformed ordinary chicken into a company-special dish just by roasting it under a buttery rub of maple syrup, tangy Dijon mustard and a dash of cayenne

1⁄ cup butter, at room temp. 4 2 Tbs. maple syrup 1 Tbs. Dijon mustard 3⁄ tsp. salt 4 1⁄ tsp. cayenne pepper 2 1 chicken ( 5 lbs.)

Heat oven to 350°F. In small bowl, combine butter, maple syrup, Dijon mustard, salt and cayenne pepper until blended; reserve 1 Tbs. Carefully separate skin from chicken breast, starting from neck. Rub remaining butter mixture over breast meat; pat skin down to smooth.

Rub reserved butter mixture over skin on chicken breast. Loosely cover breast with aluminum foil. Roast 2 hrs.–2 hrs., 15 min., removing foil halfway through cooking, until juices run clear when pierced with fork. Skim and discard fat from pan juices. Serve pan juices with roast chicken.

Servings: 6. Kitchen time: 20 min. Total time: 2 hrs., 20 min. Calories: 553 Protein: 53g Fat: 34g (12g. sat.) Chol.: 232mg Carbs.: 5g Sodium: 544mg Fiber: 0g Sugar: 4g