| Servings | serves |
Ingredients
- 3 tablespoon Honey
- 3 tablespoon Dijon Mustard
- 1 tablespoon Soy Sauce preferably Japanese shoyu or tamari
- 1/2 Lemon freshly squeezed juice
- 1 Lemon grated zest of
- 1⁄4 cup Pitted Prunes tightly packed, roughly chopped
- 1 1⁄2 teaspoon Rosemary chopped fresh
- 1 Chicken trimmed of excess fat, 1.8 kg
Ingredients
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Instructions
- Heat oven to 190°C. Line roasting pan with foil.
- Mix honey, mustard and soy sauce in medium bowl. If mixture is too thick to drizzle, thin it with a little water.
- Combine lemon juice, lemon zest, prunes, rosemary and 2 tbs of the honey-mustard mixture in medium bowl. Stuff into chicken cavity.
- Set chicken on rack in roasting pan. Spoon 2 tbs of the honey-mustard mixture over chicken. Tent loosely with heavy-duty foil, tucking ends around pan.
- Roast chicken for 50 minutes. Remove foil. Spoon remaining honey-mustard mixture over chicken, then tent loosely for remainder of roasting (about 30 minutes).
- Transfer to plate; let rest for 10 minutes. Carve and serve with stuffing.
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