hot English mustard roast chicken

  • 2 tablespoons hot English mustard, plus extra to serve
  • 1 teaspoon finely grated lemon rind
  • 100g unsalted butter, chopped and softened
  • sea salt and cracked black pepper
  • 1.6kg whole chicken
  • extra virgin olive oil, for rubbing
  • 800g kipfler potatoes, washed and halved
  • 12 sprigs lemon thyme
  1. Preheat oven to 220°C (425°F). Place the mustard, lemon rind, butter, salt and pepper in a small bowl and mix to combine.
  2. Carefully loosen the skin of the chicken at the breast with your fingers. Push the butter mixture under the skin and tie the legs together with kitchen string.
  3. Place the chicken on a large oven tray and rub with the oil. Add the potatoes to the tray and cook for 50 minutes or until golden and just cooked through.
  4. Add the thyme to the tray and cook for a further 5 minutes or until crisp. Serve with the extra mustard.  Serves 4. 

Tip:
Serve with buttery roast potatoes and a side of green vegetables for the ultimate Sunday dinner.

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