Tonight we are celebrating my Dad's birthday with dinner at our house and then we'll be heading off to Wednesday night Church service. In honor of this special day I am preparing a Honey mustard roast chicken, mashed potatoes and gravy with peas & carrots. Our home is brimming with the aroma of our special dinner time meal. Hubby's tummy is growling in expectation. *grin*
Honey Mustard Roast Chicken
1 (3-lb. or larger) whole chicken
1/2 c. honey
1/4 c. spicy brown mustard
1/3 of a large onion, diced
2 cloves garlic, diced
2 Tblsp. (heaping) butter or margarine
salt & pepper to taste
In a small sauce pan combine honey, mustard, onion, garlic, butter, salt & pepper. Over low heat, allow butter to melt. Stir often.
Remove insides of chicken and rinse well. Pat dry and place into a roasting pan. (Save your insides by placing them in a ziptop bag & putting it in the freezer to use in making stock at later time.)
Pour melted honey mixture into the cavity of the chicken until 1/2 full.
Lay chicken breast side up in roasting dish and using a basting brush, cover chicken completely with remaining sauce.
Place lid or foil over pan and cook in a preheated 325* oven for about an hour. Remove lid or foil and allow to cook for 15-20 minutes longer or until golden and juices run clear.
Allow chicken to sit for about 15 minutes before carving.
Click HERE for printable recipe