Roast chicken with mustard orange roasted vegetables

35 Min
very easy
4 People
Rating starstarstarstarstar
Roast chicken with mustard orange roasted vegetables. A family classic roast chicken and a side of rainbow vegetables with a hint of orange and mustard.
1. Set oven to 225°C. Combine 1 tbsp oil, chopped rosemary leaves, crushed garlic, 1/2 tsp honey, salt and pepper. Slash chicken and rub allover with flavouring. Roast in top part of the oven for 25-30 minutes, or until cooked through and golden.

2. Zest orange. Combine with juice from 1/2 orange (reserve remaining), 1 tbsp oil, 1 1/2 tbsp wholegrain mustard, 1/2 tsp honey, salt and pepper.

3. Peel and cut parsnips and beetroots into thin wedges. Trim carrots. Line a baking tray and toss vegetables with orange marinade. Roast underneath the chicken for 20-25 minutes, or until tender.

4. Trim and quarter brussels sprouts and cut beans into 3cm lengths.

5. Heat a frypan with 1 tbsp butter/oil. Add brussels sprouts and beans, toss in pan for 2 minutes. Squeeze in juice from remaining orange and cook for another minute, or to your liking, season with salt and pepper.

6. Carve chicken into portion sizes and serve with accompanying root and green vegetables. Spoon over any juices from the roasting pan.

Add green vegetables to roasting tray for the last 5-10 minutes if preferred.
Slashing chicken makes the cooking time shorter.
From your box:
rosemary 1/2 sprig
garlic 2 cloves
half split chicken 2
orange 1
parsnips 3
beetroots 2
baby carrots 1 bunch
brussels sprouts 200g
green beans 150g

From your pantry:
oil + butter (for cooking), salt, pepper, wholegrain mustard, honey