January 7th, 2012 | Posted By: Magdalena Wszelaki | Posted in Adrenals, Entrees, Estrogen Dominance, Menopause, PCOS, Recipes, Thyroid | Tagged , , , , ,

Roasted Honey Mustard Chicken with Tarragon

Roasted Honey Mustard Chicken with Tarragon
Prep time
Cook time
Total time
Serves: 4
  • 1 whole free-range organic chicken
  • 1 tbsp olive oil
Dressing Paste
  • 3 tbsps raw honey
  • 2 tbsps mustard
  • 5 sprigs of tarragon, finely chopped
  • 2 tsps sea salt
  • ½ tsp black pepper
  • 1 lemon, juice of (use the rest for stuffing)
Chicken Stuffing
  • 1 onion, roughly chopped
  • 4 cloves of garlic, crushed
  • 1 bunch of parsley
  • 1 lemon, cut into two halves
Gravy (optional)
  • 1 glass of dry white wine
How To Make
  1. Preheat the oven to 350F or 175C
  2. Wash the chicken and pat it dry
  3. Mix honey, mustard, tarragon, lemon, salt and pepper into a smooth dressing paste. If too thick, add a little olive oil
  4. Lift the skin off the chicken and gently distribute the dressing paste under the skin, all around the chicken including the legs
  5. Stuff the chicken with the onion, garlic, parsley and lemon
  6. Give the chicken a final rub with the olive oil and place it in a pan
  7. Stick the chicken in the oven
  8. When browned on top, stick a wooden spoon into the cavity and turn the chicken around – this should happen at about the half-point (1 hour)
  9. Roast the chicken in the oven for a total of 1.5 to 2 hours
  10. Let the chicken cool off before cutting it into pieces
  11. If you would like to have some gravy, place the pan you used to roast the chicken on a stove and pour a glass of white wine into it, stirring the pan so all the pieces come off. Keep boiling it until the liquid reduces in half.


Here is an easy video showing you how to cut the chicken into 8 servable pieces.


Leave a Reply

Your email address will not be published. Required fields are marked *