Ingredients
Method:
-
Honey 70.0 g
-
Wholegrain mustard 70.0 g
-
Dijon mustard 200.0 g
-
Vegetable oil 50.0 ml
Preparation
-
Method:
- Combine all ingredients together.
- Rub over deboned chicken then roast at 160°C for 45 minutes or until cooked through or internal temperature of 168°C.