Roast chicken with herb and mustard butter
Serves 6-8
Serves 6-8Ingredients
- 1.6kg-2kg roasting chicken
- 50g butter, softened
- 1 clove garlic, finely minced
- sea salt and freshly ground black pepper
- 2 tablespoons basil, thyme, rosemary,
- finely chopped
- 2 teaspoons seeded mustard
- 50ml lemon juice
- 1 tablespoon seeded mustard
- 1 tablespoon brown sugar
- 1 tablespoon melted butter
Method
- Preheat the oven to 180°C
- Place a rack into a large baking tray
- Using fingers to slide under the chicken skin and gently loosen over the breasts and legs
- Mix together the butter with the garlic, salt, pepper, herbs and mustard
- Spread the butter evenly under the skin
- Place the chicken on the rack and put in the oven
- In another bowl, combine the lemon juice with the mustard, brown sugar and melted butter
- Set aside
- Roast the chicken for 50-60 minutes then brush with the lemon butter mix and continue roasting for at least 10 minutes longer, brushing a few more times with the butter mix
- Check that the chicken is cooked through and let rest for 10 minutes before serving
- Serve the chicken with your favourite roast vegetables and pour over the butter and cooking juices from the baking tray
