Poulet Rôti à la Moutarde de Dijon (Roast Chicken with Dijon Mustard)

• 1 medium Whole chicken, patted dry
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 60 g Unsalted butter, softened
• 3 tbsp Dijon mustard
• 6 sprigs Fresh thyme
• 4 cloves Garlic
• 1 medium Lemon
• 150 ml Dry White Wine
• 250 ml Chicken stock

1. Heat the oven to 220°C (430°F). Pat the chicken dry, then season all over with the salt and pepper.
2. In a bowl, mash together the butter and Dijon mustard. Strip the leaves from 4 thyme sprigs and stir them into the mustard butter.
3. Rub the mustard butter all over the chicken, including under the skin over the breast where you can. Crush the garlic cloves lightly and halve the lemon, then put them in the cavity with the remaining thyme sprigs.
4. Set the chicken in a roasting pan and roast for 15 minutes to start browning. Reduce the oven to 190°C (375°F) and continue roasting for 45 to 55 minutes, basting once or twice, until the skin is deeply browned and the thickest part of the thigh reaches 75°C (165°F).
5. Transfer the chicken to a board and rest for 10 minutes. Spoon off excess fat from the roasting pan, leaving the browned bits and juices behind.
6. Place the roasting pan over a medium heat, pour in the white wine and scrape up the browned bits. Add the chicken stock and simmer for 5 to 8 minutes until slightly reduced and glossy, then taste and adjust with a pinch more salt and pepper if needed.
7. Carve the chicken and serve with the warm pan sauce spooned over. Squeeze a little of the roasted lemon into the sauce at the table if you like it sharper.

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