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.

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.

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.

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)

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.

How good does that look?

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?

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