Honey mustard chicken roast

This marinade is awesome! The chicken comes out perfectly every time. I learned it from my mother when I was in high school, then I grew up and went away to college. And like it happens with everyone, her cooking evolved and she just stopped making it! (0_O)  icon-arrow-left my face when she told me! This was 10 years later and she had stopped making it — why? She said she moved on to better things. What?! Better things? I had such found memories of this chicken from when I was younger that it just made me a little sad.

hmmmm
hmmmm

But you know, that’s just life, we all move on to better things at some point, don’t we? 2014 is almost over and I’m already looking forward to better things in 2015. It’s a reflective time of the year.

On that note, when I recalled this recipe last month I realised I hadn’t made a post on it yet. I had to make it happen before the year was out. I too have made some adjustments to it since that day. So here it is… 

I know you’re excited to to try this after seeing that photo but you’ll have to wait till tomorrow to taste it (^_^) This needs to be marinated overnight in the fridge. Let’s get started,…

You will need:
1 bulb of garlic peeled and grated
fresh ginger, grated, same quantity as garlic
1 teaspoon salt (or to taste)
1/3 cup mustard sauce
1/3 cup soy sauce
1/4 cup honey
10 pieces of chicken

Wash your chicken pieces if they need it and let them sit aside in a colander to drip dry as much as possible (or you can pat them dry with paper towels to remove the excess water). In a bowl large enough to hold all the chicken, combine all the other ingredients to make the marinade. When done, add in the chicken one piece at a time, making sure that each piece gets well coated with the marinade. Then cover with cling wrap and place in the fridge overnight.

this was taken on day 2, after it had been marinating overnight,... time to cook it!
this was taken on day 2, after it had been marinating overnight,… time to cook it!

Butter your oven dish or line it with foil, then one by one, arrange the pieces of chicken in it. Don’t pour them out of the bowl with all the marinade, pick them out one by one. There will be some marinade left in the bowl to use later. Space them out a little, do not pile them on top of each other, they’ll steam, you want them to have enough air around to roast. Use two dishes if you have to, then you can combine later when you serving.

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You can start heating up your oven while you arrange the chicken. Set temperature to 200°C. When you’re done arranging place the chicken in one of the lower trays, then set the timer for 30 min (needs to cook for an hour but you’ll need to turn the chicken over after 30 minutes)

already looking good after 30 min...
already looking good after 30 min…

After 30 min, pull out the chicken and turn each piece up side down, then place back in the oven for another 15 minutes.

After 15 minutes, turn the heat down to 180°C and check on the chicken. You want it to be nicely roasted but still juicy and have some juices in the backing dish. If it looks like it’s drying out, baste it generously with the marinade that was left in the bowl, and place back in oven for the remaining 15 minutes.

and voila!
and voila!

How good does that look?

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If you are planning to make something special for any reason, you can’t go wrong with this recipe. It’s a gem, a keeper, you know?

Husband Rating: ★★★★★★★★★½

 

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!

11 thoughts on “Honey mustard chicken roast

  1. Yum! So making this for lunch tomorrow 🙂 Chicken’s marinating in the fridge as we speak yey! Thanks Pendo la Mama xxx

  2. It was burnt!!i set the oven at 180 and the one hour cooking made it dry out. I am thinking of trying it on bigger chicken pieces next time.

    1. Oh dear! Pole sana.
      Yes, bigger pieces of chicken will definitely help. Was your first attempt with wings?

      Also, use the middle or bottom tray in your oven, top tray tends to be hotter and dries things out faster.

      1. Aha..I used the top tray. apparently to maximize the browning effect. i didn’t use wings just normal size. will definitely try second attempt and let you know the results.

        1. Oh! I see. The middle and bottom trays are better for cooking and keeping things juicy. Monitor while cooking. If in the last 15 minutes its still not as brown as you’d like, move it to the top tray and watch closely. Give each side about 5min… Or until as brown as you’d like.

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