MUSTARD AND BUTTER ROASTED CHICKEN

Préparation : 20 min

Cuisson : 135 min

Portions 4

Ingredients

• 1 chicken between 1.5 and 2 kg (3.3 and 4.4 lbs)
• 60 ml (4 tbsp.) prepared mustard
• 40 ml (2 ½ tbsp.) salted butter
• 5 ml (1 tsp.) salt
• 5 ml (1 tsp.) ground pepper
• ½ onion

Preparation

1. Preheat BBQ to medium/high heat.
2. Tie up the chicken.
3. Put salt, pepper and half an onion in the cavity of the chicken.
4. Skewer the chicken and attach the metal ties to hold the chicken firmly.
5. Place on BBQ and brush generously with mustard and butter mixture (if mixture is too thick, reheat in microwave).
6. Place a metal container under the chicken to catch the grease. If the BBQ has a side (back) burner, no need to add water to the container. If the BBQ does not have a side burner, add water to the container and make sure there is no water missing.
7. Bake for 45 minutes at approximately 205ºC (400ºF).
8. Bake for 90 minutes at approximately 175ºC (350ºF).
9. Check with a thermometer to ensure that the thickest part of the breast is at least 85ºC (185ºF).
10. Remove from the skewer and enjoy!

Notes and tips

Steps to tie the chicken :

1. Cut a string 122 cm / 48 inches long. 
2. Place the string on the breast of the chicken.
3. Turn the chicken over and pass the string.
4. Turn the chicken over again and tie the string. 

Mustard and butter mixture :

1. Melt butter in a microwave-safe bowl (do not boil).
2. Add mustard and mix with a fork until smooth.