Sunday night is always chaotic with getting ready for the new working week, so now in my house Friday nights are special family dinner. A Family Roast chicken is succulent, tender and really easy to make. I usually use a Steggles chicken as they are already lightly marinated so perfect on their own – or it is simple to ‘glam’ it up with a few simple ingredients! Plus what I love about this meal is it is big enough to feed a hungry family!
Method
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Preheat your oven to 170 degrees.
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Remove your Steggles chicken from the packet, rinse and dry thoroughly with paper towels.
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Carefully lift the skin from the breast meat of the chicken and smother the butter underneath (this gives your chicken skin crispiness).
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In a small bowl mix together the honey, seeded mustard, Dijon mustard, garlic and mixed herbs to form a paste.
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Rub the mix over the chicken and massage into the skin.
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Place any excess mix into the chicken cavity.
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Cut the lemon in half and push both halves into the chicken cavity.
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Bake at 170 degrees for approximately 60 minutes (use a meat thermometer to make sure you get the perfect chicken every time!).
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10 minutes before the end of cooking, drizzle the extra two tablespoons of honey over the chicken and sprinkle over the Thyme.
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Remove from the oven, allow to rest for 5 - 10 minutes before serving with honey mustard sauce (see below) mashed potato, steamed greens and crusty garlic bread.
Recipe Hints and Tips:
- Use the left over liquid to make a delicious sauce. Pour the liquid into a small saucepan. In a small cup dissolve a tablespoon of cornflour in a little water and add to the sauce. Heat until thickened and pour over the top.
- Glazed Honey Mustard Roast Chicken is best made fresh and eaten hot.
