english mustard roast chicken

An easy roast chicken. This version mixes mustard with butter under the skin, and it adds an irresistible spike of flavour

serves 4

2 tbsp English mustard, plus extra to serve
1 tsp finely grated lemon rind
100g unsalted butter, chopped and softened
Sea salt and cracked black pepper
1.6kg whole chicken
Extra virgin olive oil
800g potatoes, washed and halved
12 lemon thyme sprigs

1 Preheat oven to 220C/Gas 7. Place the mustard, lemon rind, butter, salt and pepper in a small bowl and mix to combine. Using your fingers, carefully loosen the skin of the chicken at the breast. Push the butter mixture under the skin and tie the legs together with kitchen string.

2 Place the chicken in a large oven dish and rub with oil. Add the potatoes to the tray and cook for 50 minutes or until golden and just cooked through. Add the thyme to the tray and cook for a further 5 minutes or until crisp. Serve with the extra mustard.