ingredients
1 free range chicken
2 tbsp Dijon mustard
50ml elderflower cordial
50ml olive or rapeseed oil
50ml cider vinegar
Sea Salt & Black pepper
1 elderflower head
Serves 4-6
instructions
Place the chicken onto a baking tray or oven proof dish.
Mix the mustard, cordial, oil and vinegar together in a small bowl. Shake the elderflower head over a large bowl and place half the flowers that fall into the marinade. Pour the marinade over the chicken. Ensure it covers every part of the bird. Cover with cling film and place in the fridge to rest for at least an hour, longer if possible.
Preheat the oven to 180C. Roast the chicken for 50-80 minutes depending on its size and weight. Cover the chicken with foil to prevent it from burning and baste with marinade every 15 minutes. Remove the foil for the final ten minutes of cooking time so it can brown nicely. Leave to rest for ten minutes before carving. Scatter with the remaining flower petals and serve with a green salad or summer vegetables.
