Wednesday, July 22, 2009

Honey Mustard Roast Chicken

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

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