• 4servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

VitaminsC, D, P
MineralsSilicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 x 1.8kg chickens, trimmed, washed, dried

  2. 1 onion, quartered

  3. 1 lemon, quartered

  4. 90g butter, at room temperature

  5. cup wholegrain mustard

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate, 180ºC.

  2. Place each chicken on a rack in a large baking pan. Fill each cavity with half the onion and lemon. Tie legs together with kitchen string. Tuck wings under.

  3. In a small bowl combine butter and mustard. Rub butter mixture all 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 before carving one chicken to serve with roast vegetables of choice or oven-roast chips and salad.

  5. Cool remaining chicken. Wrap in foil and store in fridge for up to 4 days. Use in other recipes, or in salads or sandwiches.

  6. For more recipes using mustard roast chicken, see this week's Woman's Day (on sale March 24).

  7. Top tips Wash the chicken before baking — rinse under cold running water and pat dry with paper towel inside and out.

  8. Use a large baking dish if you have one.

  9. chicken is equivalent to 3 cups sliced chicken.


Send feedback