Makes 4 servings – Side Dish – 1 hour 30 minutes
1 Campanelli's Poultry Farm Chicken (4 lbs.)
1 c. Oliverea Schoolhouse Maple Syrup
1/4 c. Miller & Sons Orchard Apple Cider Vinegar
1/4 c. Olive Oil
1/2 tbsp. Soy Sauce
1 tbsp. Teriyaki
2 Piemonte Garlic Farm Shallots, cut in half
1 bunch of Mangia Bene Spring Garlic (4-5)
1 bunch of Bradley Farm Thyme
Salt and Pepper
Heat oven to 425 degrees. Clean and pat dry chicken.
Whisk together maple syrup, vinegar, olive oil, soy and teriyaki. Chop up the garlic bulbs along with half of the stalk and mix in.
Stuff the chicken with the other half of the spring garlic, shallots, and thyme. Drizzle with olive oil.
Pour glaze over chicken and roast for 1 hour or until the internal temperature reaches 165 degrees, making sure to baste or brush the chicken every 5-10 mins.
Remove from oven and set aside for 15 minutes before carving.