What best I can do now to keep calm and sane is to be in the kitchen! To cook to bake for people I love. As usual, busy hectic life i have, meals have to be simple at most times but delicious. I once made this mustard chicken for kiddos and my friend, it didnt turned out to be great because did not marinate it enough. My mustard mixture was not rubbed into the chicken well enough though the crusted skin of the chicken was nice. Tried this dish couple of times with slight adjustment to my recipe, i got it right!!! Chicken was marinated way before cooking time and wow, the dish was beautifully great!!!
Honey Mustard Roasted Chicken with Vegetables
1 whole chicken
4 tbsp Djon mustard
1 tbsp honey
2 tbsp thyme leaves
1 tbsp soy sauce
Juice of 1/2 lemon
4 tbsp olive oil
1 carrot, roughly chopped
5 Shitake mushrooms, wash and cut half if mushrooms are big
2 potatoes, roughly chopped
1 onion, roughly chopped
1 tbsp Basil
Salt and pepper to taste
1. Mix mustard, honey, thyme, soy sauce, lemon juice and 2 tbsp olive oil together.
2. Rub the mustard mixture all over and inside the chicken. Allow the chicken to marinate for at least 2 hours or more in the refrigerator.
3. Set oven to 180 ℃ for 10 mins.
4. In a big bowl, mix all vegetables with basil, 2 tbsp olive oil, salt and pepper.
5. Remove mushrooms from the bowl for later use. Arrange the rest of the seasoned vegetables in an oven proof dish. Placed the marinated chicken on top of the vegetables.
6. Roast chicken and vegetables in oven for an hour or until cooked through.
7. 40 mins into baking, add mushrooms into the the dish and return it to the oven. This is to prevent the mushrooms from over baking.
8. Once chicken is cooked, remove from oven. Cover it with aluminum foil and let it rest for 10 mins to retain the juice in the chicken.
Step 9. Prepare to start the feast with hot steamy rice!!!!
Note: There are 2 extra drumsticks because the kiddos love drumsticks. :p
