Roasted Chicken with Maple Glaze ( suitable for diabetic)

Preheat oven to 325 degrees. Remove giblets and neck from chicken; reserve for another use. Rinse chicken under cold water and pat dry with paper towels. Place onion and orange wedges in cavity of chicken. Tie legs together with wet cotton string and place breast-side up on rack in shallow roasting pan coated with nonstick cooking spray. Insert meat thermometer into meaty part of thigh not touching bone. Combine apple cider, maple syrup, cornstarch and pumpkin pie spice in small saucepan, stirring until cornstarch is dissolved. Bring to a boil over medium heat, stirring constantly; cook 1 minute. Brush apple cider mixture over chicken. Bake chicken 1.5 to 2 hours or until meat thermometer registers 180 degrees, basting frequently with remaining cider mixture. Remove string from chicken; discard. Remove onion and orange wedges from chicken cavity; discard. Transfer chicken to serving platter. Let stand 10 minutes before carving.

Makes 4 servings.

Nutrients Per Serving:
144 Calories
6 g Fat
8 g Carbohydrate
14 g Protein