She keeps raving about my roast chicken, so I knew I had to make her another one! This time, I’m trying out a delicious mustard sauce that I think she’ll love. Wish me luck!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Chicken Roast with Mustard
Servings: 4 People
Ingredients
- 1 Chicken , whole, about 3kgs.
- 6 Potatoes , peeled and cut in 3-4cm chunks
- 300 ml Beer
- 100 ml EVOO , Extra Virgin Olive Oil
- 2 Large White Onions , peeled and halved
- 6 Carrots , peeled and halved
- 4-5 fresh Bay Leaves
- 6 Sprigs fresh Thyme
- 4 Sprigs fresh Oregano
- 4 Sprigs fresh Rosemary
- 2 tbsp Dijon Mustard
- 1 tsp Dry Coriander , ground
- 1 tsp Sumac
- 1 tbsp Sweet Chili Flakes , ground
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Turn on the oven to 230°C, air circulation, rack below the middle. Remove the chicken from the fridge at least 1 hour before cooking. Liberally salt and pepper the inside of the chicken and place in its cavity the thyme, oregano and bay leaves.
- Make the mustard sauce by adding in a glass bowl half the oil along with the mustard, coriander, sumac, chili flakes, salt and pepper and mix well. Brush the sauce on the chicken and keep aside.
- Use an oven proof roasting pan and spread the potatoes, onions and carrots, add the rosemary sprigs and pour all over them the beer. Drizzle the remaining oil and season them with salt and pepper. Place a grill on top of them and place the chicken on top, breasts facing upwards.
- Place in the oven and cook for 40’ to crisp and colour the skin. Reduce the temperature to 180°C and cook for about 40’ more, until the chicken is cooked through while turning both the potatoes, vegetables and the chicken half-way through and basting them with the liquids from the chicken.
- Take off the oven and serve the chicken in a large dish uncut, arrange the potatoes, onions and carrots around it and pour on top any of the juices that remained in the pan.
