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Name: Honey mustard roast chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 kg Chicken whole; 6 tablespoons Honey 2 Tablespoons as extras; 1 tablespoon Butter soft; 2 tablespoons seeded mustard; 1 tablespoon Dijon mustard; 1 whole Lemon; 1-2 tablespoons Garlic minced; 2 sprigs fresh thyme 1 Tablespoon dried; 1 tablespoon mixed herbs; Salt & pepper to taster

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INGREDIENTS

2 kg Chicken whole
6 tablespoons Honey ; 2 Tablespoons as extras
1 tablespoon Butter ; soft
2 tablespoons seeded mustard
1 tablespoon Dijon mustard
1 whole Lemon
1-2 tablespoons Garlic ; minced
2 sprigs fresh thyme ; 1 Tablespoon dried
1 tablespoon mixed herbs
Salt & pepper to taster

Servings

INSTRUCTIONS

1) Preheat oven to 170 degrees. Remove chicken from packet, rinse and dry thoroughly with paper towels. Carefully lift the skin from the breast meat of the chicken and smother the butter underneath (this gives your chicken skin crispiness).

2) In a small bowl mix together the honey, seeded mustard, Dijon mustard, garlic and mixed herbs to form a paste. Rub the mix over the chicken and massage into the skin. Place any excess mix into the chicken cavity. Cut the lemon in half and push both halves into the chicken cavity.

3) Bake for approximately 60 minutes. 10 minutes before the end of cooking, drizzle the extra two tablespoons of honey over the chicken and sprinkle over the Thyme.

4) Remove from the oven, allow to rest for 5 – 10 minutes before serving with honey mustard sauce.

Honey Mustard Sauce

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.

NOTES

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Honey mustard roast chicken

2 kg Chicken whole
6 tablespoons Honey 2 Tablespoons as extras
1 tablespoon Butter soft
2 tablespoons seeded mustard
1 tablespoon Dijon mustard
1 whole Lemon
1-2 tablespoons Garlic minced
2 sprigs fresh thyme 1 Tablespoon dried
1 tablespoon mixed herbs
 Salt & pepper to taster

1) Preheat oven to 170 degrees.  Remove chicken from packet, rinse and dry thoroughly with paper towels.  Carefully lift the skin from the breast meat of the chicken and smother the butter underneath (this gives your chicken skin crispiness).

2) In a small bowl mix together the honey, seeded mustard, Dijon mustard, garlic and mixed herbs to form a paste.  Rub the mix over the chicken and massage into the skin.  Place any excess mix into the chicken cavity. Cut the lemon in half and push both halves into the chicken cavity.

3) Bake for approximately 60 minutes. 10 minutes before the end of cooking, drizzle the extra two tablespoons of honey over the chicken and sprinkle over the Thyme.

4) Remove from the oven, allow to rest for 5 – 10 minutes before serving with honey mustard sauce.

Honey Mustard Sauce
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.

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Nutrition

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Serving Size: 1 Serving (2273g)
Recipe Makes: 1 Servings

Calories: 4934
Calories from Fat: 2978 (60%)

Amt Per Serving		% DV

	Total Fat 330.8g	441 %
	Saturated Fat 94.9g	474 %
	Monounsaturated Fat 139.4g
	Polyunsanturated Fat 68.3g
Cholesterol 1530.5mg		471 %
Sodium 1664.3mg		57 %
Potassium 4543mg		120 %
Total Carbohydrate 95.1g		28 %
	Dietary Fiber 21g	84 %
	Sugars, other 74.1g
Protein 389.5g		556 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4934

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