Honey & Mustard Roast Chicken Recipe | Abel & Cole
Honey & Mustard Roast Chicken
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Total: 1 hr 35 mins
This week’s whole organic chicken goes for a roast coated in a sweet and tangy honey mustard glaze. It’s served drizzled in a rich roast garlic sauce made with fragrant thyme oil and a zingy squeeze of lemon juice.
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642 kcal
(per portion)
Ingredients you'll need
  • 1.7kg avg whole chicken
  • 1 tbsp wholegrain mustard
  • 40g honey
  • 1 lemon
  • 4 garlic cloves
  • A handful of flat leaf parsley
  • 1 tbsp thyme oil
From your kitchen
  • Sea salt
  • Freshly ground pepper
You'll need
  • Large roasting tin
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 8. Remove the chicken from its wrapping and remove the giblets (save them for making homemade stock – see our tip). Pat the chicken dry and pop it into a roasting tin.

  • 2.

    Add 1 tbsp wholegrain mustard to a small bowl and drizzle in the honey. Finely slice the parsley stalks, setting the leaves to one side. Add the parsley stalks to the bowl. Season with a pinch of salt and pepper and stir to combine.

  • 3.

    Brush half the honey and mustard mixture all over the chicken. Slice the lemon in half. Pop the unpeeled garlic cloves inside the chicken cavity, and add 1 lemon half, setting the other half aside. Cover the chicken with foil, crimping it to the sides of the tin. Slide into the oven to roast 1 hr 15 mins.

  • 4.

    When the chicken has roasted for 1 hr 15 mins, remove the foil. Brush a little more of the honey and mustard glaze over the chicken and slide it back into the oven, uncovered, for 5 mins. Remove from the oven again, brush the chicken with the remaining glaze and then roast for 5-10 mins, till the skin is golden and sticky.

  • 5.

    Take the chicken out of the oven and check if it’s cooked through by poking a skewer or knife into the fattest part of the leg. The juices should run clear. If not, roast for 10-15 mins more. When cooked, lift the chicken out onto a plate or board, loosely cover with foil and rest for 30 mins.

  • 6.

    While the chicken is resting, scoop the garlic cloves out of the cavity with a spoon. Squeeze the roast garlic flesh out of the skins and crush it into a paste. Add the garlic paste to a small bowl. Pour in 1 tbsp thyme oil and squeeze in the juice from the reserved lemon half. Finely chop the parsley leaves and add them to the bowl. Add a little salt and pepper and stir well.

  • 7.

    Carve the chicken and serve it drizzled with plenty of the lemony thyme and garlic dressing.

  • Tip

    Take stock
    A giblet stock is easy to make – just pop the giblets in a large pan with a sliced onion, chopped carrot, celery, a bay leaf and a few sprigs of thyme and parsley. Add 2 ltrs water. Cover, bring to the boil, then simmer for 2 hrs. Strain into a sealable container and store in the fridge for up to 3 days, or freeze for up to 3 months. This stock is perfect for adding to soups, risottos and gravies.

  • Tip

    The Whole Roast
    Turn your roast chicken into a feast but serving it with polenta coated roast potatoes, garlicky fried kale and golden carrots.