Honey Mustard Chicken
This honey mustard whole chicken is rich, golden, and full of flavour. The glaze turns sticky as it roasts, while the potatoes soak up the juices below. It is a simple centrepiece that suits a relaxed weekend or a hearty Friday meal.
This honey mustard whole chicken is rich, golden, and full of flavour. The glaze turns sticky as it roasts, while the potatoes soak up the juices below. It is a simple centrepiece that suits a relaxed weekend or a hearty Friday meal.
Servings 4 People
Ingredients
- 1.75 kg whole chicken
- 800 g baby potatoes halved
- 4 tbsp honey
- 2½ tbsp wholegrain mustard
- 4 sprigs fresh rosemary
From the larder:
- 3 tbsp olive oil
- salt
- black pepper
Instructions
- Preheat the oven to 200°C (180°C fan). Lightly oil a large roasting tray.
- Place the halved potatoes into the tray. Drizzle with olive oil, then season with salt and black pepper. Toss well so they are coated evenly.800 g baby potatoes, 3 tbsp olive oil, salt, black pepper
- Roast the potatoes for 20 minutes. This step helps them begin to crisp.
- Meanwhile, pat the whole chicken dry with kitchen paper. Season the cavity and the outside generously with salt and pepper.1.75 kg whole chicken
- In a small bowl, mix the honey and wholegrain mustard until smooth.4 tbsp honey, 2½ tbsp wholegrain mustard
- Remove the tray from the oven. Turn the potatoes, then place the chicken in the centre of the tray, sitting on top of the potatoes.
- Brush or spoon about two-thirds of the honey mustard mixture over the chicken. Make sure the skin is well coated.
- Scatter the rosemary sprigs around the tray and, if you like, place one inside the cavity.4 sprigs fresh rosemary
- Return the tray to the oven. Roast for 1 hour to 1 hour 15 minutes. Halfway through cooking, spoon the remaining glaze over the chicken and baste with the tray juices.
- Check that the chicken is cooked by piercing the thickest part of the thigh. The juices should run clear.
- Once cooked, remove the tray from the oven. Let the chicken rest for 10–15 minutes before carving. This keeps the meat juicy.
- Turn the potatoes in the tray juices just before serving so they are coated in flavour.
Equipment
- Pastry Brush or spoon (for applying the glaze)
- Meat thermometer optional
Notes
Serving Suggestion:
Carve the chicken and serve with the roasted potatoes and pan juices. Add a green vegetable or a crisp salad for balance.
Nutrition
Calories: 768kcal | Carbohydrates: 53g | Protein: 44g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 263mg | Potassium: 1265mg | Fiber: 5g | Sugar: 19g | Vitamin A: 308IU | Vitamin C: 43mg | Calcium: 55mg | Iron: 4mg
