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)
400g Heritage Carrots
3 Red Onions, peeled and cut into 6 wedges
- Preheat the oven to 200 c / 180 C Fan.
- 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.
- 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.
- Remove from the oven and set aside for 10 minutes before serving.