Dijon and Thyme Chicken

I love chicken but do sometimes find it a little boring. In actual fact I like to try and think out of the box at dinner time, otherwise I find cooking dinner in the evenings a little tedious. But give me a bit of  recipe development and I'm as happy as Larry (whoever Larry may be!).

If you make this dish please do let me know what you think. J x

2kg Free range chicken
4-5 cloves of garlic
4-5 stems of thyme
2 heaped Tbsp of Dijon mustard (make sure it's not been lurking around open in the cupboard for weeks)
25ml non-virgin olive oil
pinch of rock salt
pinch of black pepper

At least 3 hours before you want to cook blitz all the marinade ingredients in either a Nutri-bullet or a food processor until smooth. Now using a pair of kitchen scissors cut out the spine of the chicken, slash the surface with a sharp knife, pop into a roasting pan and pour over the marinade, rest in the fridge to marinade for at least 3 hours.

Preheat the oven @ 210˚C

Cook in the preheated oven or the roasting oven of the AGA for about 70-80 minutes, pierce the thickest part of the chicken and make sure the juices run clear or test with a thermometer .  Leave to rest for at least 10 minutes before carving.

*I did take the ends off of the legs, chopped through at the joint, then trimmed the skin down, but it's perfectly fine if you want to leave them intact.