Roasted chicken with apricot and honey mustard

Serves: 4


1 whole chicken

2 tblsp softened butter

4 tblsp manuka honey

¼ cup chopped fresh herbs (parsley and chives are great)

2 tblsp flour

Apricot and honey mustard:

12 plump dried apricots

4 tblsp clover honey

½ cup mild english or american mustard


1.  Rinse the chicken. Using kitchen scissors or a sharp knife cut down either side of the backbone - remove and discard it. Place the chicken breast side up on a board and press down gently to flatten. Use your fingers to separate the skin from the meat. Rinse the chicken. Using kitchen scissors or a sharp knife cut down either side of the backbone - remove and discard it. Place the chicken breast side up on a board and press down gently to flatten. Use your fingers to separate the skin from the meat.

2.  Mix together the butter, honey, herbs, with salt and pepper to season. Spread ¾ of this mixture between the skin and meat on both the breasts and leg and thigh joints. Spread the remaining amount on top of the chicken. Sprinkle over the flour.

3.  Place the chicken on a roasting rack. Roast allowing 30 minutes per 500g at 180°c or until the chicken is golden and cooked.

4.  Serve the chicken with fresh vegetables and the apricot and honey mustard.

Apricot and honey mustard:

1.  Place the apricots, honey and mustard into a food processor and process for about 3-4 minutes until smooth. If wished, mix in ½ cup sour cream.