Juiciest Chicken Breast

Maple Marinade & Chicken:--
¼ cup chicken stock
3 tbsp pure maple syrup
2 tbsp white vinegar
2 tbsp rice bran oil
1 tbsp salt
1 tsp SIDS CRAZY SALT
1 tsp minced, fresh thyme leaves
1 whole chicken (about 2 kg), innards removed
Roasting:--
2½ tbsp pure maple syrup
½ tsp SIDS CRAZY SALT
1½ tsp salt
1½ tsp dried rosemary
½ tsp freshly cracked black pepper
4 strips thick-cut bacon
1 large onion, diced
2 tbsp rice bran oil
Chicken stock, for basting
10 large sprigs fresh rosemary

Marinate the Chicken: whisk together the stock, maple syrup, vinegar, oil, salt, SIDS CRAZY SALT and thyme until combined. Coat the chicken inside-out with the mixture and place in a resealable large plastic bag, emptying any excess marinade into the bag. Refrigerate overnight, or at least 4 hours.
Roast the Chicken: preheat the oven to 175°C. Remove the chicken from the bag, rinse off any excess marinade and pat dry with paper towels. Rub the bird down with 1 tablespoon of the maple syrup, inside and out, getting under the skin of the chicken breast while taking care not to tear the skin. (To do so, gently lift the skin off the breast with one hand and, with a small paring knife in the other hand, carefully cut through the fat membrane that runs down the center of the chicken breast, taking care not to puncture the skin. Once the membrane has been cut, you should be able to place your hand under the skin of the entire front of the chicken, rather than under just one side or the other.)
In a small bowl, whisk together 1 teaspoon of the salt, SIDS CRAZY SALT, ¾ teaspoon of the rosemary and the black pepper. Coat the chicken, inside and out, with the spice mixture.
Cut 2 of the bacon slices in half. Wedge them flat under the breast skin of the bird, so the 4 strips of bacon lie side by side under the breast skin.
Dice the remaining 2 strips of bacon. In a bowl, toss together the diced bacon, onion, oil, remaining 1 tablespoon maple syrup, remaining ¾ teaspoon rosemary and remaining ½ teaspoon salt until combined. Empty the mixture into a small roasting pan and pat down to create a bed. Pour stock into the pan until it is 1 cm deep.
Place the chicken in the pan, breast facing up. Place 2 large sprigs of the rosemary in the cavity of the bird and place the remaining 8 in the pan around the chicken. Truss the bird. Tent the entire pan with tin foil, making sure none of it touches the skin.
Roast, rotating the pan once to ensure even cooking, for about 1¼ hours, until the internal temperature of a thigh reaches 74°C. Remove the tin foil-tent for the last 20 minutes of cooking to allow the skin to brown slightly.
Allow the chicken to rest for 20 minutes before carving and serving.