HONEY & DIJON-GLAZED ROAST CHICKEN & HASSELBACK POTATOES

MAKES 4 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 2½ HOURS

¼ cup liquid honey

2 tbsp Dijon mustard

1 tbsp olive oil

1 whole chicken (1.5 to 2 kg) salt and pepper

1 small onion, quartered 5 fresh thyme sprigs

1 fresh rosemary sprig

Hasselback Potatoes (recipe, this page)

Preheat oven to 375°F. In small bowl, combine honey, mustard and olive oil. Set aside.

Sprinkle cavity of chicken with salt and pepper; place onion, thyme and rosemary in cavity. Tie bottom of chicken legs together with butcher's twine.

Place chicken breast side up on greased rack in roasting pan; fold wings underneath. Brush with reserved honey mixture; season with salt and pepper. Bake, basting every 30 minutes with cooking juices, until thermometer inserted into thickest part of thigh reads 185°F, about 1 hour and 10 minutes. Transfer chicken to plate; tent loosely with foil and let stand for 15 minutes. Remove and discard onion and herbs. Serve with cooking juices and Hasselback Potatoes.

PER SERVING about 360 cal, 38 g pro, 14 g total fat (3 g sat. fat), 20 g carb (trace dietary fibre, 18 g sugar), 110 mg chol, 275 mg sodium, 2 mg iron.

Hasselback Potatoes Preheat oven to 375°F. In small bowl, combine 2 tbsp softened salted butter, 2 minced cloves garlic, 2 tsp chopped fresh thyme and 1 tsp chopped fresh rosemary; set aside. Slice 6 baking potatoes at ⅛-inch intervals, leaving 1 centimetre at bottom unsliced so the potato is still intact. Place potatoes on parchment paper-lined baking sheet; top with reserved garlic butter. Season with salt and pepper. Bake until potatoes are tender and golden, about 50 minutes. Garnish with fresh rosemary and thyme sprigs. Makes 4 to 6 servings.

PER EACH OF 4 SERVINGS about 300 cal, 7 g pro, 6 g total fat (4 g sat. fat), 55 g carb (6 g dietary fibre, 3 g sugar), 15 mg chol, 150 mg sodium, 3 mg iron.