Mustard Roast Chicken Ingredients 1 medium chicken 3 white onions 2 lemons 1 bundle thyme 6-8 baking potatoes 1 large courgette 3 tbsp olive oil 4 tbsp tbsp Dijon mustard 2 tbsp mayonnaise 1 bundle chives 2 garlic cloves Salt and Pepper Cover the chicken in 1 tbsp of olive oil and season with salt - including the cavity. Leave uncovered for 10 minutes. Thinly slice the potatoes, ideally with a mandolin. Soak the potatoes in cold water for 10 minutes, rise and pat dry. Thinly slice the courgette and onion before adding them to a bowl along with the potatoes. Season with salt, pepper, and 2 tbsps of olive oil. Mix well before spreading the mixture evenly in the tin you will be roasting the chicken. Spoon mustard on to the chicken making sure that it is totally covered. Season generously with black pepper and add the onion, lemon, and fresh thyme in the cavity. Place the chicken on a wire wrack above the potatoes. Roast uncovered at 185 (350f) for 45-60 minutes. Keep an eye on internal temp as you go. I put the over on full for 10 minutes before taking the chicken out to rest for a further 10 minutes. Pour the resting juices in to the potatoes and put them back in the oven while the chicken rests to crisp the top - about 10 minutes or until you like the look of them. I had mine with a mayonnaise that I added lemon, garlic, and a lot of chives to. #mustard #roastchicken #fyp