Mustard roast chicken

Enjoy a hearty Sunday roast with chicken marinated in herbs, butter and mustard for that extra flavour.
mustard roast chickenAustralian Women's Weekly
1H 40M



1.Preheat oven to moderate, 180°C.
2.Place chickens on a rack in a large baking pan. Fill cavities with two quarters of onion and two quarters of lemon each. Tie legs together with kitchen string. Tuck wings under.
3.In a small bowl combine butter and mustard. Season to taste. Rub butter mixture over each chicken.
4.Bake for 1 hour 40 minutes, basting occasionally, until juices run clear when tested with a skewer. Rest, covered, for 10 minutes. Carve 1 chicken to serve with roast vegetables of your choice, or oven-roast chips and salad.
5.Cool remaining chicken and use in salads or casseroles. Whole chicken can be wrapped in foil and refrigerated for up to four days.

Before baking, wash whole chicken under cold running water. Pat dry, inside and out, with paper towels. 1 x 1.8kg chicken yields about 3 cups sliced chicken.


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