Roasted chicken with mustard and orange
If you fancy a nice piece of chicken this weekend or are looking for something for the holidays, look no further. You must try this Chicken with mustard and orange!
Preparation method
- Preheat the oven to 180 degrees.
- Stir the Marne Groninger mustard with the butter and salt. Carefully loosen the skin of the chicken on the breast and thighs, and spread the butter under the skin. Spoon the rest of the mustard butter into the chicken's cavity.
- Cut the oranges into 6-8 segments and place 3 orange segments with the rosemary sprigs in the chicken's abdominal cavity.
- Divide the remaining orange segments and garlic cloves over the bottom of the baking dish and place the chicken on top. Roast the chicken for 50-60 minutes until golden brown and done. To test, insert a skewer into the thickest part of the chicken's thigh. When the juice runs clear, the chicken is done.
Ingredients
- 3 tbsp Marne Groninger mustard
- 60 g soft butter
- 1 / 2 tsp salt
- 1 chicken of approximately 1,5 kilos
- 2 oranges
- 2 sprigs of rosemary
- 4 garlic cloves
- an oven dish that fits the chicken with some space around it
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