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SERVES 4 Prepa­ra­tion time: 10 min Bak­ing time: 50- 70 min

Pre­heat the oven to 180 ° C and grease a bak­ing sheet with non­stick spray 1 Sea­son the chicken with salt and pep­per In­sert the lemon halves into the cav­ity

1 whole chicken salt and freshly ground black pep­per 1 lemon, halved


45 ml ( 3 T) but­ter 30 ml ( 2 T) whole­grain mus­tard 5 ml ( 1 t) Di­jon mus­tard


12 baby pota­toes 4 baby onions, halved 45 ml ( 3 T) olive oil 6 gar­lic cloves, crushed hand­ful of fresh pars­ley, chopped 3 Mus­tard but­ter Mix to­gether the ingredients Care­fully lift the chicken skin and spread the but­ter un­der the skin 4 Put the chicken on the bak­ing sheet and roast for 50- 60 min­utes or un­til done In­crease the tem­per­a­ture to 230 ° C and con­tinue roast­ing the chicken un­til golden If the chicken browns too rapidly, cover it with alu­minium foil and con­tinue cook­ing un­til done 5 Pota­toes While the chicken is in the oven, mix the pota­toes, onions, olive oil and gar­lic Spread on a bak­ing sheet and roast with the chicken for 40- 45 min­utes or un­til golden and done 6 Scat­ter the pars­ley on top and serve with the chicken

Re­place the mus­tard but­ter with a gar­lic and pars­ley ver­sion Finely chop gar­lic and pars­ley ( as much as you pre­fer), add a good squirt of lemon juice and mix with the but­ter Shape into a roll, wrap in cling­wrap and use to flavour chicken and steak

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