Ingredients

• 2 tablespoons butter
• ½ cup maple syrup
• Coarsely ground pepper
• 2 large onions, halved lengthwise and thinly sliced
• 2 teaspoons olive oil
• Salt
• Two 3 ½ pound chickens

Instructions

1. Preheat oven to 350 degrees. In a small saucepan, melt the butter with the maple syrup and 2 teaspoons of the coarsely ground pepper. Remove the glaze from the heat.
2. In a large roasting pan, toss the sliced onions with the oil. Season with the salt and pepper and spread in an even layer. Season the chickens inside and out with the salt and arrange them on top of the onions. Truss legs.
3. Roast the chickens for 45 minutes. Brush the chickens with half of the glaze and continue roasting them for another hour. Increase the temp to 425 degrees and brush the chickens with the remaining glaze and roast for 15 minutes longer or until the juices run clear.
4. Transfer the chickens to a platter and let rest for 10 minutes before carving. Serve the onions and juices on the side of the chicken.

Comments: Wonderfully flavorful especially as leftovers.