Cut slits in skin of breast and drumsticks. Stir together horseradish and maple syrup. Stuff horseradish mixture in slits and rub into meat so mixture is spread evenly under the skin. Brush chicken with oil.
Combine the chili powder and salt; rub chili and salt mixture over the chicken and inside the body cavity. Pull the neck skin to back and fasten with a small metal skewer. Tie the legs to the tail. Twist wing tips under back.
Place chicken, breast side up, on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven for 1-1/4 to 2 hours or until drumsticks move freely in their sockets and chicken is no longer pink. (An instant -read thermometer should register 180 degree F when inserted in thigh muscle.) Remove chicken from oven. Let stand 10 minutes before carving. Makes 6 servings.