Honey and Mustard Roasted Chicken

Honey and Mustard Roasted Chicken

Crispy, golden Honey & Mustard Roasted Chicken with soft, caramelised carrots and red onions… need we say more? Pair with Miso Roast Potatoes and Sprouts for the ULTIMATE Sunday roast.


1 whole Chicken ( 1.5 kg)

Lucy’s Honey and Mustard Dressing

400g Heritage Carrots

3 Red Onions, peeled and cut into 6 wedges



  1. Preheat the oven to 200 c / 180 C Fan.
  2. With the chicken leg’s pointing towards you, use your hands to loosen the skin away from the breast and pour a generous amount of the dressing evenly under the skin and over the breast. Place the chicken in a roasting tin and place the carrots and onions around. Drizzle over extra dressing and season with salt and pepper.
  3. Roast in the oven for 70 - 80 minutes, basting every 20 minutes or so, until the chicken skin is golden and the carrots and onions are soft and caramelised.
  4. Remove from the oven and set aside for 10 minutes before serving.

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