Roast chicken is a family favourite for a lot of people! It’s also a cooks favourite as it’s unbelievable easy to prepare and the cooking is fuss free. Prepare everything and just pop the tray in the oven for everything to cook. The only small hassle is that you have to flip the chicken halfway for the chicken to roast evenly and the skin to become extra crispy…if you know what I mean!
When I was in Cyprus, my mum used to cook roast chicken at least once a month. She would only season it with some salt, pepper and some cinnamon to take away the chicken’s intense odour some olive oil and lemon. It didn’t take much to prepare it and she would bang it in the oven along with some potatoes to roast. The taste of that chicken was unforgettable and when I am short of time I cook that for my family too.
This recipe though, requires five more minutes of your time and the result is absolutely worth it! The recipe is Greek and my husband introduced me to it. The chicken is marinated in mustard, honey and oregano! Honestly, just try it and you will see!!
Right, let’s get cooking my darlings!
For the honey and mustard roast chicken you will need:
1 chicken, 2kg approximately
1/4 cup olive oil
2 tbsp mustard
2 tbsp honey
juice of 1 lemon
1/2 cup hot water
1 vegetable stock cube
2 tsp oregano
10 potatoes, cut in quarters
salt/pepper
For this recipe, you will simply take a roasting tin, place the potatoes which you will cut in quarters and then place the chicken in the middle.
To prepare the marinade you will add the olive oil, honey, lemon juice,mustard, salt, pepper, oregano and vegetable stock in a bowl. Stir them slightly, pour the hot water and stir some more until the cube is dissolved. Once the marinate is ready, pour on top of the chicken and potatoes.
Roast in a pre- heated oven at 180°C for around one hour. The chicken is fully cooked when the juices run clear when the bird is pierced in the thigh with a skewer.
Step 1 Pre heat the oven at 180°C Step 2 In a roasting tin, place the potatoes which are cut in quarters and in the middle place the chicken. Step 3 To prepare the marinade, add the olive oil, honey, lemon juice,mustard, salt, pepper, oregano and vegetable stock in a bowl. Once you stir them slightly, pour the hot water and stir some more until the cube is dissolved. Once the marinate is ready, pour on top of the chicken and potatoes. Step 4 Roast for approximately one hour. Halfway through, flip the chicken to roast evenly.The chicken is fully cooked when the juices run clear when the bird is pierced in the thigh with a skewer. When I am roasting potatoes, I usually count 2 potatoes for each serving. The best potatoes in England to roast, I find are Maris Piper. Serve this roast chicken meal with a yummy Greek salad or a simple lettuce salad with just olive oil and lemon dressing. If you have any leftovers -which is doubtful- the chicken can be enjoyed as well as part of a quick chicken and halloumi sandwich! Just heaven! 
Ingredients
Instructions
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