Thursday, March 24, 2011

Honey Mustard Roast Chicken
Most of the time mustard goes well with pork, but this recipe proves that mustard can also go with chicken (maybe not the most perfect combo, but still pretty ok). OK, I know the outcome is not very flattering, but that's because all the honey had caramelized a little during the roasting process. Don't be fooled by the look, it's actually pretty awesome ^.^

Mustard is known to have a pretty strong after taste. However, I noticed that when used for roasting meat, the taste is actually quite mild. You get the taste of it, but it's not overwhelming. Here's my honey mustard roast chicken recipe to share.

Half a chicken (for 2 pax)
1 tbps Dijon mustard
1 tbps mustard seed
1 tbps honey
1tps thyme
Drizzle of olive oil

Clean and pat dry the chicken. In a small bowl, mix all the ingredients up into a paste, and slather on the paste all over the chicken. Leave it to marinate overnight, or at least a few hours before roasting. Preheat the oven to 190°C for 20 minutes. You can place the chicken either on a oven proof dish, or in a pan. Roast for 40 minutes, or until chicken is fully cook. You can use a knife to poke the meatiest part of the chicken, and if the juices run clear, the chicken is ready.