Rosemary & Mustard Roast Chicken

Serves 4–6 depending on the size of the chicken

In my family, Friday night = roast chicken. Even the mere smell of it makes my body relax, as if it’s whispering “…and breathe”, ushering me to let go of the stresses of the week. But finding the perfect recipe can be tricky — you want it to be crispy, succulent and full of flavour. But once you discover it, then it’ll be yours forever and a wonderful go-to meal for all of the family to enjoy. It might sound like an odd addition, but for all of you Marmite haters out there, I promise you, it doesn’t actually taste of Marmite in the slightest, it just adds a wonderful umami flavour. We always have leftovers, so keep your eyes peeled for a Chicken Risotto recipe later on in the week!


· Medium Organic Free Range Chicken
· 2 Onions
· 2 Garlic Cloves
· 4 Rosemary Sprigs
· Himalayan Salt
· Fresh Ground Pepper

For the marinade:

· 2 tbsp Rapeseed Oil (I just discovered Cotswold Gold Rosemary Oil and it was fabulous!)
· 2 Garlic Cloves — minced
· 1 tsp Marmite
· 2 tsp Whoelgrain Mustard
· 1 tsp Smoked Paprika
· 1 tsp Turmeric
· Juice of half a lemon


· Preheat your fan oven on high at 200 degrees.
· Remove the chicken giblets.
· Rinse the chicken inside and out.
· Remove any leftover pin feathers and pat dry.
· Combine all of the ingredients for the marinade and mix well.
· Peel the onions and quarter them.
· In a roasting tin, stuff the chicken with one onion, 2 crushed cloves of garlic, half a lemon (I use the one I just squeezed for the marinade) and some rosemary sprigs.
· Brush the chicken with ¾ of the marinade and add some slices of onion on top.
· Add cold water to the bottom of the roasting dish so that it is approximately 1cm high.
· Roast uncovered on high for 30 minutes so that the skin can get nice and crispy; and then cover with foil and turn down the oven to 180.
· Baste after approx 45 mins and brush with the remaining marinade.
· It should take approximately an hour and a half, depending on the size of your chicken, so make sure the juices run clear (when you cut between the leg and the thigh) and that it is fully cooked all the way through.

TOP TIP — Cooking time = 45 minutes per kg, plus 20 minutes.

For roasting any meat, use this handy online Roast Timer.