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Honey-mustard roast chicken and lentils

Name: Honey-mustard roast chicken and lentils
Yield: 4
Ingredients: ½ cup (125ml) extra virgin olive oil; 2 tbs red wine vinegar; 2 tbs wholegrain mustard; 1 tbs honey; 1 garlic clove, crushed; 2 tsp chopped lemon thyme; 1.5kg chicken, spine removed, halved (ask your butcher to do this); 1 bunch Dutch carrots, trimmed, scrubbed; 1 small cauliflower, cut into small florets; 400g can lentils, drained and rinsed; 120g baby spinach; 1 cup mint, roughly chopped; 1 cup flat-leaf parsley, roughly chopped

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Nov 24, 2018

“The honey-and-mustard combo works beautifullly with both the meat and the vegetables” - Colin Fassnidge.

½ cup (125ml) extra virgin olive oil
2 tbs red wine vinegar
2 tbs wholegrain mustard
1 tbs honey
1 garlic clove, crushed
2 tsp chopped lemon thyme
1.5kg chicken, spine removed, halved (ask your butcher to do this)
1 bunch Dutch carrots, trimmed, scrubbed
1 small cauliflower, cut into small florets
400g can lentils, drained and rinsed
120g baby spinach
1 cup mint, roughly chopped
1 cup flat-leaf parsley, roughly chopped

Method

1.

Preheat oven to 200°C. Line 2 large oven trays with baking paper.
2.

Place oil, vinegar, mustard, honey, garlic and thyme in a screwtop jar, season, seal with lid and shake to combine.
3.

Using a sharp knife, make several 5mm-deep incisions in the thickest parts of the chicken to help it cook evenly. Place on a lined tray, drizzle all over with 2 tbs honey-mustard mixture, and roast for 35-40 minutes until chicken is golden brown and juices run clear when the thigh is pierced with a skewer. Set aside to rest for 10 minutes loosely covered with foil. Cut into portions.
4.

Place carrots and cauliflower on second tray, drizzle with 2 tbs honeymustard mixture, toss to coat and roast for 35-40 minutes or until tender.
5.

Place lentils, spinach, herbs, roasted vegetables, remaining honey-mustard mixture and cooking juices from the chicken in a large bowl, season and toss to combine. Place on a serving platter and serve with roast chicken.