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Honey-mustard roast chicken

Roast chickenThis is a very easy and totally delicious way to roast a chicken. The honey-mustard baste keeps the flesh moist and plump, and dribbles into a bed of roast onions which caramelises to a sticky sweetness. The skin on a chicken cooked like this is fantastic – crisp and honeyed with a lovely zing from the baste.

To roast one medium chicken you’ll need:

1 roasting chicken
1 lemon
5 onions
1 handful fresh parsley
1 tablespoon soya sauce
1 heaped tablespoon Dijon mustard
1 heaped tablespoon whole-grain mustard (I used Grey Poupon)
2 heaped tablespoons honey

Preheat the oven to 190° C (357° F).

Remove any excess fat from the inside of the chicken and discard. Zest the lemon and put the zest aside in a bowl, then slice the lemon in half and push it into the cavity of the chicken with one halved onion and the parsley. Chop the remaining onions roughly and use them to make a little mound to stand the chicken on in the bottom of your roasting tin.

Add the soya sauce, both mustards and the honey to the lemon zest in the bowl and mix well. Put two tablespoons of the mixture inside the chicken and place the bird on top of the onions. Smear another two tablespoons over the outside of the bird. (Don’t worry about making sure the baste gets on the onion base – it will drizzle over them in just the right quantity as you baste the chicken.)

Roast chickenCover the chicken with foil and place in the oven for 1 hour and 15 minutes, basting with a little of the honey-mustard mix every twenty minutes or so. After the 1 hour and 15 minutes, remove the tin foil from the bird and turn the heat up to 210° C (410° F). Continue to cook for another 15 minutes, checking that the skin browns but does not char (keep an eye on it and replace the tin foil if you feel it’s getting too brown). Remove from the oven, rest for ten minutes (the chicken will produce lots of savoury juices) and serve with the roast onions from the bottom of the pan, roast potatoes and a green vegetable.

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4 comments to Honey-mustard roast chicken

  • Kalyn

    Looks like a fantastic version of roast chicken!

  • Janet

    Our family has decided never to eat chicken roasted in any other way again! This is a delicious recipe – everyone should try it!

  • Nicky

    This is absolutely lovely but if you have a big chicken you need to increase the cooking time to account for it.

  • This roasted chicken recipe was delicious, even with only 3 onions, though as Nicky stated, the cook time was too short for a larger chicken– mine was 6 pounds and all my other dishes came up too soon while the bird needed another 30 minutes! This takes longer than roasting a chicken in a rack because the heat can’t circulate under the bird, where the onions are catching all the basted drippings. But that’s what makes it so tasty!

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