Ingredients | Serves 4

1 large spatchcock chicken 

3 tbsp runny honey

1tbsp Dijon mustard

2tbsp Wholegrain mustard

1tbsp Olive oil

Splash of white wine vinegar

1/2 tsp Turmeric

1 tsp Smoked paprika

Generous pinch of salt

Method

1. Set the oven to 190C. Spatchcock the chicken and bring to room temp.

2. Make the marinade: combine all remaining ingredients in a bowl or jug

3. Place chicken on a large baking tray and pour all the marinade over the chicken. Rub on both sides of the chicken, just make sure its skin side up for cooking. It’s ok if it looks like a lot of the marinade has run off the chicken. We’ll baste the chicken as it cooks. 

4. Place in the middle of the oven and cook for 20 minutes. 

5. Remove from the oven and use a spoon to baste with pan juices. 

6. Place in the oven for another 15 minutes and then remove and baste again. Return to the oven until nice and golden, sticky and slightly charred (approx 10-15 mins). Cooking temp depends on oven and size of chicken, internal temperature at the thickest part of the breast should be 74C

7. Remove, baste and then rest for 10 minutes. 

8. Serve with choice of sides with the pan juices spooned over.