Honey-and-mustard roast chicken

Recipe from: 12/1/2000 12:00:00 AM
Ingredients 13
Servings 4
Time 20 min

Ingredients

  • 1
    whole large chicken
  • 50
    ml
    wholegrain mustard
  • 30
    ml
    soft butter
  • 30
    ml
    honey
  • 5
    ml
    grated lemon zest
  • 2
    cloves garlic, crushed
  • 5
    ml
    dried crushed chillies (optional)
  • 1
    bunch of lemon thyme
  • 1
    lemon, thickly sliced
  • 30
    ml
    oil
  • 6
    potatoes, cut into wedges
  • 2
    onions, peeled and quartered
  • lemon juice
 

Method

1 hour
 
Preheat oven to 180 ºC. When hot, place a roasting tin in the oven to heat up. Dry the chicken well. Gently lift the skin over the breasts with your fingers. Carefully separate the skin from the meat, being careful not to tear it. Mix the mustard, butter, honey, lemon zest, garlic, chillies and 5 ml of chopped lemon thyme together. Spread half the mixture under the skin over the chicken breast. Place the lemon slices and remaining sprigs of lemon thyme in the chicken cavity, then truss the chicken or tie the legs together. With a sharp knife, make 4 slashes across the thighs and legs of the chicken. Rub the remaining mustard mixture into the slashed flesh. Drizzle half the oil over the chicken and rub all over the skin. Sprinkle with a little coarse salt. Pour remaining oil into the hot roasting tin. Place the chicken, breast-side down, in the tin. Add the potato and onion wedges. Sprinkle with lemon juice and toss to coat with the oil. Place in the hot oven and cook for 5 minutes. Remove from the oven and turn chicken on to the other side, still breast-side down, and cook for a further 5 minutes. After that, turn chicken over and roast for 50 minutes or until cooked through. Toss the potatoes once or twice during roasting. Serves 4-6.
 

Read more on: poultry  |  roast
 

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