Sweet and sour roast chicken with blueberry caramel

By Sigrid Henderyckx

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Sweet and sour roast chicken with blueberry caramel

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Ingredients

500 ml of blueberry juice
12 cl of maple syrup
4 tsp salt
1 whole chicken
1 tsp black pepper or white pepper
juice of one lemon
4 sprigs of fresh thyme
3 tblsp red wine vinegar, or other
125 gr of sugar

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 65mins
Cost Budget Friendly

Preparation

Step 1

1.Preheat oven to 180 ° C

2.Mix 125 ml of blueberry juice with maple syrup and salt.

3.Using a brush, brush the mixture all over the surface of the chicken and season with pepper.

4.Pour remaining mixture into the abdominal cavity of the chicken and bake for 1 hour or until a meat thermometer registers an internal temperature of 83 ° C.

Step 2

5.In a pan, reduce over high heat for 5 to 7 minutes the rest of blueberry juice with added lemon juice, thyme, vinegar and sugar. Note: The reduction time may vary depending on the size of the pan.

6.Leave to cool then cover the chicken with sauce and serve.