Roast chicken with herb and mustard butter

Serves 6-8
Preparation time
Cooking time


  • 1.6kg-2kg roasting chicken
  • 50g butter, softened
  • 1 clove garlic, finely minced
  • sea salt and freshly ground black pepper
  • 2 tablespoons basil, thyme, rosemary,
  • finely chopped
  • 2 teaspoons seeded mustard
  • 50ml lemon juice
  • 1 tablespoon seeded mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon melted butter


  1. Preheat the oven to 180°C
  2. Place a rack into a large baking tray
  3. Using fingers to slide under the chicken skin and gently loosen over the breasts and legs
  4. Mix together the butter with the garlic, salt, pepper, herbs and mustard
  5. Spread the butter evenly under the skin
  6. Place the chicken on the rack and put in the oven
  7. In another bowl, combine the lemon juice with the mustard, brown sugar and melted butter
  8. Set aside
  9. Roast the chicken for 50-60 minutes then brush with the lemon butter mix and continue roasting for at least 10 minutes longer, brushing a few more times with the butter mix
  10. Check that the chicken is cooked through and let rest for 10 minutes before serving
  11. Serve the chicken with your favourite roast vegetables and pour over the butter and cooking juices from the baking tray

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