Serves 8 servings
2 chickens, cut in 1/8’s
1 teaspoon kosher salt
½ teaspoon black pepper
2/3 cup pure maple syrup
2/3 cup orange juice
4 tablespoons Dijon mustard (for Passover use 2 tablespoons Passover mustard)
3 tablespoons olive oil
1-1/2 teaspoons dried thyme or rosemary
Preheat oven to 400 degrees. Place chickens in two low-sided roasting pans. Sprinkle with salt and pepper.
In a small saucepan, whisk together maple syrup, orange juice, mustard, oil, and thyme or rosemary. Simmer over medium heat until slightly thickened, about 5 minutes. Pour evenly over chicken.
Roast chicken, basting occasionally, for about 50 minutes or until juices run clear, or an internal thermometer registers 170 degrees.
Serve with pan juices.