Maple Dijon Roasted Chicken

Preheat your oven to 350°F.

Mix the maple syrup, Dijon, and rosemary in a small bowl. Slather the glaze all over the bird, reserving about 1/4 of it for later. Sprinkle salt and pepper all over the bird as well. Add the onions into the bottom of a roaster pan or baking dish along with the beer. Add the chicken. Pop the dish into the oven. After 1 hour remove the dish from the oven and cover it with the remainder of the glaze. Back into the oven for another 30-45 minutes. You’ll know it’s done when the juices run clear (not red) from the thigh. Safe temperature for chicken is 165 F so you can insert a thermometer into the thickest part of the chicken to test. Remove chicken from pan to a cutting board to rest for a few minutes before cutting.