This makes a fab change to our usual roast! I serve it with red rice, guacamole, salsa and salad.
Leftover chicken is great for making quesadillas or try burritos with some warmed leftover rice too.
I make stock with the chicken bones and then use it for a corn chowder, makes sense when it already has so much great flavouring to it. The stock can also be used for sour cream enchiladas, a massive favourite in our house and easy to make gluten free.
60mls Dijon mustard
1 jalapeño chilli, seeds removed, chopped
2 limes, juiced
4 large cloves of garlic, chopped
1 bunch coriander, cut just above the lowest leaves on the stems
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon honey
2 tablespoons olive oil
2 x 1.8kg chickens, back bones removed, flattened
Process the mustard, jalapeño, lime juice, garlic, fresh coriander, ground coriander, cumin and honey, salt to taste.
Gently lift the chicken skin all over to allow you to rub the marinade all over the skin and under the skin.
Set aside for at least 2hrs, overnight is fine too.
Preheat the oven to 200 degrees Centigrade.
Place the chickens in a roasting tin as above and roast for 1hr 30mins, basting for the last 45mins.
Once cooked set aside to rest.