Sticky Senf
roast chicken.

This is the one to make when you want dinner to feel like a little event, without making a meal of it.

What you'll need

• 1.6 kg whole chicken
• 3 tbsp Senf Original
• 2 tbsp runny honey
• 1 lemon, zested and halved
• 4 garlic cloves, lightly crushed
• 800 g baby potatoes
• Olive oil, salt, black pepper and a handful of thyme

Make it happen

1. Heat the oven to 200°C fan. Pat the chicken dry, then season it generously inside and out. Let it sit while you mix the glaze.
2. Stir the Senf, honey, lemon zest and half the juice together. Rub two-thirds over the chicken, getting right under the skin if you can.
3. Toss the potatoes with oil, salt, pepper and garlic in a roasting tin. Set the chicken on top, breast-side up, and roast for 45 minutes.
4. Brush with the remaining glaze, add the lemon halves and thyme, then roast for another 25–30 minutes. The juices should run clear and the skin should be gloriously sticky.
5. Rest for 15 minutes before carving. Spoon the glossy pan juices over everything and put the Senf on the table for dipping.