Roast Dijon Chicken
The Dijon mustard in this roast chicken adds a tang that really brings this family favourite dish to the next level!
Ingredients
- 1 Ingham’s Bagged Whole Chicken
- 2 lemons, juiced
- 2 tbsp Masterfoods Dijon Mustard
- 4 potatoes
- 1 pumpkin
- 1 tbsp olive oil
Instructions
- Preheat oven to 200°C. Season the cavity with sea salt and cracked pepper.
- Peel and quarter 4 washed potatoes and 4 large pieces of pumpkin. Then place both into the roasting pan.
- Prepare the dijon mixture by whisking together lemon juice, Masterfood Dijon Mustard, and 1 tbsp of olive oil. Season with salt and pepper. Stuff the squeezed lemons into the cavity and tie the legs together with kitchen string.
- Place the chicken on top of the vegetables and coat with the dijon mixture. Add 1/2 cup of water (or chicken stock) to the bottom of the pan.
- Bake for 1 hour and baste the chicken and vegetables with pan juices. Bake for a further 15 to 20 minutes or until the juices run clear when the chicken thigh is pierced with skewer.
