I love roasting a whole chicken for dinner because there is only three people to feed in my family and that means we get leftovers for lunch the next day! This version is very delicious, zesty and tangy. Serve it with potatoes or pasta and drizzle with sauce, so yummy.
I add a little apple cider vinegar in the sauce because it really add depth to the flavors. Plus, the wholegrain mustard is just brilliant for texture, I could eat this thing by the spoonful, it is so good.
Thyme and zesty mustard sauce roasted chicken (serves 4-6)
- 1 whole chicken
- 4 garlic cloves
- 1 lemon
- 30cl chicken stock
- 10cl apple cider vinegar
- 1 tbsp dijon mustard
- 1 tsp whole grain mustard
- 10 sprigs of thyme
- Salt and pepper
Preheat the oven at 180°C/350°F.
Tie together the end of the chicken legs together with kitchen twine.
In a bowl, mix together the stock, both mustards, vinegar and season with salt and pepper.
Add the chicken to a baking dish.
Add the unpeeled cloves of garlic and the lemon, sliced, to the pan.
Pour the sauce over the chicken. Put the thyme in the dish as well.
Bake for about an hour or until done. Add water throughout if necessary to have a good amount of sauce leftover at the end of the cooking time.