How to make honey mustard chicken pot roast

How to make honey mustard chicken pot roast

Winter is so underrated. Sure, the weather could be better; on the other hand there is nothing better than coming home after a long, cold day to a hearty dinner. But feeding your family nutritious food doesn't mean it can't be a cheap meal – nor does it mean you have to compromise on taste.

INGRÉDIENTS (pour 4 gourmands)

  1. One whole chicken or four chicken legs
  2. 4 tbsp Dijon or wholegrain mustard
  3. 2tbsp honey
  4. 1 garlic bulb
  5. 6 roasting potatoes
  6. 2 parsnips
  7. 1 large onion
  8. 4 tbsp olive oil
  9. Salt and pepper to taste
  10. One large casserole dish

1. Pre-heat the oven to 200˚C. Mix the oil with the honey, mustard, 2 cloves of crushed garlic, and salt and pepper to make a glaze for the chicken.


2. Place the chicken in a casserole dish and smear with the honey mustard glaze. Put the rest of the garlic cloves, whole, inside of the chicken and sprinkle the top of the bird with some olive oil.


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3. Place the chicken in the oven to cook for 20 minutes. In the meantime, cut the onion, potatoes and parsnips into large chunks. Scatter the veggies on the casserole dish. Leave to cook for another 40 minutes until the chicken is tender and the vegetables are nice and crispy.


4. Search no more for inexpensive ideas for Sunday dinner – this honey mustard chicken pot roast will keep both bellies and pockets full.


You may also like our recipe to make authentic chicken biryani. Check it out here.

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