Here’s a toasty winter entrée, courtesy of the Vermont Maple Sugar Makers’ Association.

Roast Lemon Maple Chicken

2 lemons, one quartered and one for juicing
2 tablespoons pure maple syrup 3 tablespoons extra virgin olive oil 4-pound chicken
6 cloves of garlic, peeled and halved 1 small onion, quartered
salt and pepper to taste

Preheat oven to 375°. Peel one of the lemons, removing long, thick strips of zest. Reserve the zest, and juice the lemon into a bowl.

Add the maple syrup and olive oil to the lemon juice, and whisk to combine. Rub the chicken all over with the lemon zest and garlic. Place the quartered lemon, onion, garlic and lemon zest in the cavity of the chicken. Brush with the lemon juice-maple mixture, and sprinkle with salt and pepper.

Put chicken in a roasting pan, and place in the oven. After 30 minutes, brush more of the lemon-maple mixture over the chicken; repeat after another 30 minutes. Continue roasting for an additional 20 minutes or until the juices run clear when cut between the thigh and the body. After removing the chicken from the oven, let it rest for 10 minutes.