Roast chicken with Sirop de Liège

Name: Roast chicken with Sirop de Liège
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Belge
Ingredients: 1 poulet fermier; 3 càs sirop de Liège; 30 g beurre; 1 citron; 3 branches thym; 2 gousses d'ail; 1 càs huile d'olive

easy

1 hr 30

Atmospheric photo of Siroperie Meurens — contact

Ingredients

4 p.

1 free-range chicken
3 tbsp syrup, Liège
30 g butter
1 lemon
3 sprigs thyme
2 garlic cloves
1 tbsp olive oil

Recipe

1 hr 30

Preparation: 15 mins

Cooking: 1 hr 15 mins

Marinating:

Preheat the oven to 200°C. Rub the chicken with oil, season with salt and pepper. Place the halved lemon, garlic and thyme inside the bird to infuse it with flavour.

Place the chicken in a dish and roast for 45 min. Baste it regularly with the juices collected at the bottom of the dish to keep the meat nice and juicy.

Mix the Sirop de Liège with the melted butter. Brush the chicken generously with this mixture, then continue cooking for 30 minutes, basting it twice or three times.

Check that it is cooked by piercing the thigh: the juices should run clear. Let the chicken rest for ten minutes before carving it, so that the meat stays juicy.