Honey and mustard roast chicken

It’s been a very busy weekend since we came back from our recent break in Cornwall.   In between painting and peeling off wallpaper, we decided to cook a roast chicken for dinner earlier.    Seeing that Hubby was elbow deep in paint, I offered to cook.   

I had a whole chicken weighing 1.1kg, which would serve us a good dinner, plus leftovers for Monday.   The accompaniments were roast potatoes, parsnips, sweet potatoes, sautéed broccoli, sage-pistachio-cranberry stuffing and a simple gravy.  

Recipe for honey mustard roast chicken

  • 1.1kg whole chicken
  • 2 tbsp honey
  • 1 tbsp mustard
  • salt and pepper
  • 1/2 lemon


  1. Pre-heat the oven at 200 degrees celsius
  2. Mix the honey and mustard in a bowl
  3. Place the chicken in a baking tray
  4. Rub the mix all over the chicken
  5. Season the chicken with salt and pepper
  6. Place the lemon in the cavity of the chicken and cover the chicken with foil
  7. Place the baking tray in the middle of the oven and cook the chicken breast-side up for 30 minutes
  8. Flip the chicken over (breast-side down) and cook for 30 minutes, basting with juice from the tray
  9. Remove the foil and flip the chicken over again (breast-side up).  Baste with the cooking juice and cook for 20 minutes until the skin is golden
  10. Switch off the oven and flip the chicken over again.  Leave to rest in the oven for 15 minutes – the juice inside the chicken should flow into the breast and the rest of the chicken
  11. Serve up!


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