A simple split roast chicken is one of our all time family favourite meals. The light marinade adds some interest to the skin and allows it to caramelize nicely.
2 chickens, split, breast and thigh bones removed
2 tbsp grainy mustard
2 tbsp honey
1/4 cup olive oil
1 tbsp balsamic vinegar
1 tsp chili powder
2 sprigs each rosemary, oregano, and thyme
Split chickens in half and remove breast and thigh bones (or ask your butcher really nicely)
Place into a large container (I use a glass 9 by 13 pan, try and keep the chicken in a single layer)
Whisk together mustard, honey, olive oil, and balsamic vinegar and pour over chicken. Massage it in lightly
Sprinkle with chili powder, add herbs, and refrigerate until needed. It’s best if it has about 2 hours to marinate, but because of the vinegar in the marinade, don’t leave it longer than 6 hours.
Preheat oven to 400 F (375 if using convection)
Remove chicken from marinating dish and arrange on a baking pan lined with parchment, spooning remaining marinade and herbs over chicken.
Sprinkle with coarse salt
Place pan in oven and roast chicken until a meat thermometer registers 165 F when inserted into the thickest part of the thigh (it should take about 45 minutes to an hour)
Remove tray from oven and allow chicken to rest for 15 minutes at least before serving.