Adding lemon, mustard and milk to your traditional roast chicken turns it from something special to a succulent masterpiece. If you desire, add cut up veggies such as red onion, carrot and potato to the dish and let them cook slowly in the juices.

Prep time: 30 min

Cook time: 1 hour + 40 min

Serves 4-6

Ingredients

Extra-virgin olive oil

1 x 1.5kg whole chicken, tied at the legs

1 / 2 cup Dijon mustard

2 tsp mustard powder

2 cups milk

1 + 1 ⁄ 2 cups salt-reduced chicken stock

2 tsp fennel seeds

2 lemon’s worth of zest

8 sprigs fresh oregano

Sea salt and cracked black pepper, to season

Method

30 minutes before cooking, bring chicken out to room temperature. Marinate with olive oil, sea salt and cracked black pepper. Tie legs together with string. Preheat oven to 200 degrees Celsius.

Heat a generous drizzle of olive oil in a large heavy-based ovenproof saucepan. Add saucepan to high heat and place chicken in, cooking and turning for 10 minutes or until golden.

While the chicken is cooking, combine the mustard, mustard powder, milk and stock in a large jug and whisk to combine. Add the mixture to the pan and sprinkle over the fennel seeds, lemon zest and oregano leaves.

Place the saucepan in the oven and cook, with the lid on, for 1 hour and 30 minutes or until chicken is tender and cooked through. The lid can be kept on or off, but we prefer on for extra moist chicken.

Note, oven tray was only used for the photograph. Use a large heavy-based ovenproof saucepan to cook the chicken.