Roast Chicken with Lemon, Ginger and Mustard Sauce

Roast Chicken with Lemon, Ginger and Mustard Sauce

New Edition

This is  a new version of my Mothers Roast Chicken, with tiny twitches and bright new ideas.

Roast Chicken with Lemon, Ginger and Mustard Sauce

Following my mother’s list of ingredients and steps of preparation, but creatively falling a little off track, I simply replaced orange with lemon and ginger, and, instead of using honey, I tried maple syrup and a touch of dijon mustard that spices things up for a contemporary version…

Roast Chicken with Lemon, Ginger and Mustard Sauce

 


 

Roast Chicken with Lemon, Ginger and Mustard Sauce

 

Ingredients

1 lemon, cut in quarters

1 whole chicken, washed and dried

cup fresh lemon juice

tablespoons lemon zest

cup chicken or vegetable stock

tablespoons fresh ginger , peeled and finely grated

1 garlic clove crushed
2 tablespoons fresh thyme leaves

tablespoons dijon mustard

tablespoons tamari or soy sauce

tablespoons honey or maple syrup

black pepper, freshly ground

 

Method

1Preheat the oven to 160°C (320°F). Cut the lemon into quarters. Rub the outside of the chicken with one quarter, and discard. Put the remaining 3 lemon quarters inside the belly of the chicken.

2. In a bowl, combine lemon and zest, stock honey, mustard soy sauce, and ginger, garlic and thyme. 

3Place the chicken in the casserole dish, breast side up, and season with salt and freshly ground pepper. Pour the citrus juice mixture over the chicken.

4. Cover the casserole with its lid and place the chicken in the oven. Roast for 13/4 hours basting occasionally with pan juices. Increase the heat to 180°C (350°F) and cook for another 20 minutes. During the last twenty minutes of cooking, remove the lid and allow the chicken to brown. 

5. Transfer to a serving platter and let it rest for 10 to 15 minutes. Carve the chicken in thin slices and serve with fluffy rice and pour the sauce over.

 

Serves: 4 

Roast Chicken with Lemon, Ginger and Mustard Sauce
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