Creamy honey mustard roast chicken

Creamy honey mustard roast chicken

creamy honey mustard roast chicken

This creamy honey mustard roast chicken is tender and juicy inside with crispy skin outside.

  • 1 hr 15 mins
  • 4
  • Easy

INGREDIENTS

  • 30ml Dijon mustard
  • zest and juice of 1 lemon
  • 100g soft butter
  • 1.4kg whole chicken
  • olive oil, for drizzling
  • 2 handfuls baby onions, peeled
  • 2 handfuls baby potatoes, halved

FOR THE SAUCE

  • 250ml sour cream
  • 30ml wholegrain mustard
  • 30ml honey
  • 160ml chicken stock
  • handful thyme, leaves picked
  • juice of 1 lemon

METHOD

  1. Preheat oven to 220°C. Combine the mustard, zest and butter. Season. Carefully loosen the skin of the chicken at the breast with your fingers and push in the butter mixture.
  2. Tie the chicken’s legs together with kitchen string and place in a deep roasting tray. Add the onions and potatoes and drizzle with oil. Season. Cook for about 50 minutes, or until golden and just cooked through.
  3. For the sauce, combine all the ingredients, except lemon juice. Season. Add to the tray. Squeeze lemon juice over the chicken and roast for about 8 minutes, until sauce is heated through.

FEATURE: MARGIE ELS-BURGER ASSISTED BY: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART

Magazine issue date: July, 2019


Top