Preheat the oven to 355 F / 180 C. Line a baking tray with parchment paper and grease a large enough baking dish to cook the chicken.
Rinse the whole chicken under cold water and pat dry with a kitchen towel. Place chicken breast-side up in the baking dish.
In a small bowl, mix mustard, butter, honey, juice from lemon and garlic. Rub mixture on the chicken outside and inside the cavity. Make sure to rub under the skin with the help of your fingers.
Stuff the cavity with green onions and onions. Roast the chicken for 1 hr 25 minutes in the oven with the legs pointing inside the oven. Baste the chicken halfway through cooking with pan juices.
Remove and let rest for 10 - 15 minutes before carving and serving.
Can store up to 4 days in the fridge.
After testing different types of marinate for roast chicken, I find that it’s best to roast honey marinated chicken at 180 C / 355 F. It takes approximately 20 minutes for 500 g / 1 pound at 180 C / 355 F.
For this recipe, if you don’t have free time to check the chicken occasionally, I suggest covering it with foil the first half of cooking then remove to get the crispy skin.
Use seasonal veggies to accompany your roast and create more variety if you are hosting family dinners. For here, you can leave the chicken around the roast if you prefer.
Chicken must be at room temperature before cooking. This will allow the chicken to cook evenly.