Roast Chicken with Mustard and Rosemary Butter
Photography by Aaron McLean.
Ring the changes when roasting a chicken by adding a variety of herbs and spices to the butter. Chilli, sage, capers, ground fennel, orange zest and pesto all work beautifully.
Serves: 4-6
INGREDIENTS
1 whole chicken
2 tablespoons butter at room temperature
1 tablespoon Dijon mustard
1 tablespoon finely chopped rosemary
finely grated zest 1 lemon
2 cloves garlic, crushed
sea salt and freshly ground pepper
To cook
1 cup white wine or water
1 kilogram waxy potatoes, sliced thickly
METHOD
Preheat the oven to 180°C.
Wash the chicken inside and out under cold water then dry well with kitchen towels. Combine the butter with all the remaining ingredients and season.
Slide a finger under the skin of each breast and gently loosen the skin from the meat, taking care not to rip it.
Push a third of the butter into the space between the skin and flesh and then massage it down so the entire side is covered. Repeat with the other breast.
Season the cavity of the chicken. Halve the zested lemon and place inside then truss the chicken with kitchen string.
Smear the remaining butter in the base of a roasting dish and place the potatoes on top. Pour over the wine or water and season. Place the chicken on top of the potatoes, brush with olive oil and season.
Roast for 1¼ hours, basting the chicken every 15 minutes or until the juices run clear when a skewer is inserted into the thigh.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.