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Honey-mustard roast chicken
Nb persons: 6
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| Honey creates a beautiful glaze. A complex honey would be wasted here because the mustard would overpower any nuances. Use a simple wildflower type. We love the lemony prune stuffing, but for less fuss you can serve the chicken without it. The roasting time will be the same. WORK TIME: 10 minutes TOTAL TIME: 1 hour 45 minutes 3 Tbsp honey 3 Tbsp Dijon mustard | |
| 1 Tbsp | soy sauce, preferably Japanese shoyu or tamari |
| Freshly squeezed juice of ½ lemon Grated zest of 1 lemon | |
| ¼ c | tightly packed pitted prunes, roughly chopped |
| 1½ tsp chopped fresh rosemary or ½ tsp dried rosemary | |
| 1 | whole roasting chicken, (4 lb), trimmed of excess fat |
1. HEAT oven to 375°F. Line roasting pan with foil.
2. MIX honey, mustard, and soy sauce in medium bowl. If mixture is too thick to drizzle, thin with a little water.
3. COMBINE lemon juice, lemon zest, prunes, rosemary, and 2 tablespoons of the honeymustard mixture in medium bowl. Stuff into chicken cavity.
4. SET chicken on rack in prepared roasting pan. Spoon 2 tablespoons of the honeymustard mixture over chicken. Tent loosely with heavy-duty foil, tucking ends around pan.
5. ROAST chicken 50 minutes. Remove foil. Spoon remaining honey-mustard mixture over chicken, then tent loosely for remainder of roasting. Continue roasting 30 minutes longer or until an instant-read thermometer registers 175°F when inserted into thigh.
6. TRANSFER chicken to platter and let rest 10 minutes. Carve chicken and serve with stuffing.
NUTRITION (per serving) 232 cal, 32 g pro, 16 g carb, 1 g fiber, 4 g fat, 1 g sat fat, 100 mg chol, 464 mg sodium
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