Honey Mustard Roast Chicken and Potatoes
Ingredients
- 1 large chicken
- 4 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 teaspoon salt
- Freshly ground pepper
- Zest and juice of 1 unwaxed lemon
- 2 teaspoons dried oregano
- 8 large potatoes, cut into wedges
- 2 onions, cut into quarters
Preparation
Preheat the oven to 190C
In a small bowl mix together the olive oil, mustard, honey, lemon zest and juice, oregano, salt and pepper
Rub the chicken, onions and potatoes all over with the marinade
Put the potatoes and onions in a large baking dish
Place the chicken, breast side down on top of the veg. Add 2 tablespoons water to the base of the dish. Cover tightly with foil
Bake for 1 hour
Take out of the oven, turn the potatoes around, basting in the juices from the pan. Also turn the chicken over so it’s breast side up. Cover again and return to the oven for a further 45 minutes
Uncover and cook for a further 20 minutes or till the chicken is fully cooked
Take the chicken out to rest. While the chicken is resting, return the potatoes to the oven for a final 15 minutes to crisp up a little more
Serve with green veg and don’t forget the delicious juices at the bottom of the roasting dish
Tips
Children who dislike mustard may still enjoy this dish
The potatoes absorb the flavors well
