Cane Syrup Roasted Chicken

Cane Syrup Roasted Chicken
Teresa Blackburn
  • Yield: 4 servings


1/2cup Steen's Cane Syrup
1/4cup fresh orange juice
1tablespoon vinegar
1teaspoon salt, divided
1 (2 1/2-pound) roasting chicken, rinsed and patted dry
1large orange, cut into quarters
4sprigs fresh rosemary
Freshly ground black pepper


  1. Combine syrup, orange juice, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
  2. Place chicken into syrup marinade—first on its back, swishing some into the interior, then flip it breast side down. Cover and refrigerate overnight. Occasionally flip the bird in the bowl of marinade.
  3. Preheat oven to 375F.
  4. Remove chicken from marinade, draining off any excess liquid. It will have a light amber look. Sprinkle interior with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stuff with some of the orange quarters and 2 rosemary sprigs. Place breast side up into ceramic baking dish.
  5. Sprinkle exterior with 1/4 teaspoon salt and 1/8 teaspoon. Tuck remaining orange quarters and rosemary around the bird.
  6. Roast, uncovered, about 1 hour.  Occasionally baste with drippings. When done, skin will have a deep amber sheen, and interior juices will run clear.
  7. Let stand 15 minutes before carving. Pour collected juices over slices and pieces and serve.


Nutritional Info *per serving

  • Calories 497
  • Fat 31g
  • Cholesterol 148mg
  • Sodium 498mg
  • Carbohydrate 16g
  • Fiber 1g
  • Protein 36g