Cider, mustard and honey roast chicken

    1 hour 45 min

    I first made this roast chicken recipe last Christmas and have used it for roast dinners ever since. You could also use this recipe to make a turkey crown.

    5 people made this

    Serves: 4 

    • 55g unsalted butter
    • zest of 1 lemon
    • 3 tablespoons whole grain mustard
    • 2 tablespoons thyme leaves
    • 1 tablespoon honey
    • 1 tablespoon olive oil
    • 300ml cider
    • ground black pepper, to taste
    • 1 fresh whole chicken, skin on

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Mix together butter, lemon zest, 2 tablespoons of the mustard and thyme leaves.
    3. Loosen skin from the neck and gently ease skin from the breast. Carefully spread the butter mixture under the skin and over the breast. Place the bird in a roasting tin.
    4. Mix together the remaining mustard, honey and olive oil. Brush all over the outside of the bird and season with ground black pepper. Pour cider around the bird.
    5. Roast in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the juices. Alternatively, roast the bird as per the instructions on the packaging. Pour extra cider around the bird if the roasting tin becomes dry.

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