Honey mustard and caramelised onion roast chicken

Roast chicken got a glow up

By Donna Hay | Feb 11, 2025

Honey mustard and caramelised onion roast chicken — Con Poulos

This is the roast chicken recipe that overdelivers – you must try it!

Baking the chicken over simmering caramelised onions flavours the meat while keeping it super juicy, and the mustard and honey gives the chicken a glorious golden glaze. Amazing!

Yields: 4

Ingredients

⅓ cup (95g/3¼ oz) dijon mustard
1½ tablespoons honey
12 small sage leaves, extra
1.8kg (4 lb) whole chicken, back bone removed, halved
sea salt and cracked black pepper

Caramelised onions

1kg (2 lb 3 oz) brown onions (about 6 onions), sliced
2 tablespoons extra virgin olive oil
1 cup (250ml/8½ fl oz) good-quality chicken stock
2 sprigs sage

Directions

Step 1

Preheat oven to 200°C (400°F).

Step 2

To make the caramelised onions, place the onion and oil in a large deep ovenproof frying pan and cook over medium heat for 10–12 minutes or until soft and starting to brown. Add the stock and sage and cook until the stock is simmering.

Step 3

Combine the mustard and honey and spread over the chicken. Top with the extra sage leaves.

Step 4

Place the chicken onto the caramelised onions, sprinkle with salt and pepper and place in the oven. Bake for 40–45 minutes or until the chicken is cooked through.

Step 5

Cut the chicken into pieces and serve with the onions and pan sauce.

For more Donna Hay recipes, check out her new cookbook, Too Easy, available at all good bookstores.

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