a handful of chopped fresh thyme, extra sprigs for garnish
1/8 tsp. cayenne
Directions
Position a rack in the upper third of oven and heat the oven to 400°F. Rub 3/4 tsp. salt and 1/4 tsp. pepper all over the chicken and set it breast side up in a 9×13-inch baking dish
In a small bowl, whisk the maple syrup, oil, vinegar, thyme, and cayenne with 1 tsp. salt. Pour the mixture evenly over the chicken. Sprinkle the chicken with 1/4 tsp. salt and several grinds of black pepper. Roast the chicken, basting or brushing it occasionally with the pan juices, until an instant-read thermometer inserted in the deepest part of the thigh registers 165° to 170°F, 45 to 50 minutes. (Keep an eye on the pan juices; if they seem to be burning, add a couple of tablespoons of water to the bottom of the pan.)
Let the chicken rest for a few minutes, cut it into pieces, drizzle it generously with the pan juices, and serve
