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Sweet and sour roast chicken with blueberry caramel


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Rate this recipe 4.1/5 (13 Votes)


  • 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


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


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.

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