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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!