Friday, July 22, 2011

Honey Mustard Roast Chicken - A Variation
I've made this roast chicken a few times before, and loving it each time. This time around, we decided to alter the recipe a little, just to experiment. I'm grateful to have such a sporting hubby who is ever willing to be my guinea pig when it comes to cooking :P

The previous honey mustard roast chicken recipe, the main ingredients were honey, Dijon mustard, mustard seed, thyme and olive oil. This time around, I omitted the thyme, and replaced it with lemongrass. Now I know lemongrass, honey and mustard doesn't seem to be compatible ingredients, but we were surprised by the outcome.

Half a chicken (for 2 pax)
1 tbps Dijon mustard
1 tbps mustard seed
1 tbps honey
1tps lemongrass, finely chopped.
Drizzle of extra virgin olive oil

Clean the chicken and pat dry. For the lemongrass, only take the ends of it. Smash it with a knife to release the pungent aroma and finely chop it. In a small bowl, mix the lemongrass, Dijon mustard, mustard seed, honey, and olive oil. Mix it until everything becomes a paste. Slather the paste onto the chicken, coating the skin and flesh and massaging the chicken. Marinate overnight.

When you're ready to roast it, take the meat out of the fridge and let the chicken rest for an hour 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.

The combination of honey, mustard and lemongrass was awesome! Something about lemongrass that made the whole roast chicken flavour jump up a notch. I love this variation more than the original version. Nomming good time~~~