Drunken Chicken (Gluten-Free)

This recipe comes to us from "GRUMP 1" in the Open Original Shared Link.

You can either use chicken pieces or half-chickens (I used chicken breast).

Celiac.com Sponsor (A12):
Ingredients:
Enough chicken for all
Olive oil
Small bottle of gluten-free "Praline Syrup" (about a ½ cup-usually found near bulk coffee section of store-- I used Almond )
½ cup of favorite gluten-free whiskey
Handful of chopped pecans
Onion slices
Salt & pepper

Directions:
Preheat your oven to 375F. Wash and pat dry the chicken, and place skin side up in roasting pan(s). If making 2 pans of chicken, you may need to double recipe. Drizzle generous amounts of oil over and around chicken. If using onions, put 2 or 3 'rings' on top of each half-chicken. Combine Praline syrup and whiskey and pour over chicken pieces. Sprinkle with pecans, salt and pepper and cover tightly with aluminum foil. Bake for about 40-45 minutes, then remove the foil and put back in oven for about 10 minutes (this will cause flames in your oven, just a warning. But it was not bad). Just burning off the alcohol. This should brown the chicken.

Alternate:
Now, we used to serve it just like that, placed on a mound of grilled onions - But, another great way is to drain off the juice from the chicken pans (and run through a strainer), and use it like you would if you had made a roast -- you know - turn that juice into a kind of 'gravy', by adding either cornstarch or flour, and bringing it back to a boil, and then spoon over chicken. It is such a good dish and your whole house will smell like heaven! If you prefer to leave out the booze you can and it is almost as good without it!