This is out of my Hot & Spicy magazine cookbook...the book says that the combination may seem strange but remember that horseradish is a member of the mustard family...it's bite is agreeably balanced with maple syrup and chili power...I finally made this...it has a nice touch of sweetness and just a slight flavor of horseradish...we really enjoyed it! Hope you do too!

Ingredients

6 serv.

lbs whole chickens3 lbs
cup horseradish root, peeled and finely shredded↗1⁄2 cup
tablespoons maple syrup (the real stuff)↗2 tablespoons
teaspoons olive oil↗2 teaspoons
teaspoon chili powder↗1 teaspoon
teaspoon salt↗1⁄4 teaspoon

Step-by-step instructions

1
Preheat oven to 375°F.
2
Rinse chicken; pat dry with paper towels and cut slits in skin of breast and drumsticks.
3
Stir together horseradish and maple syrup.
4
Stuff horseradish mixture in slits and rub into meat so mixture is spread evenly under the skin.
5
Brush chicken with oil.
6
Combine chili powder and salt; rub over the chicken.
7
Tie the legs together and twist the wing tips under the back.
8
Place chicken, breast side up, on a rack in a shallow roasting pan.
9
Roast, uncovered, in a 375°F oven for 1 1/4 to 1 1/2 hours or till the drumsticks move freely and the juices run clear.

Source: food.com

Original recipe ↗

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