Instructions

1. Preheat the oven to 190°C.
2. Spatchcock the chicken: place it on a chopping board, breast-side down, then remove its backbone using sharp scissors. Turn over the chicken and flatten it by pushing down the breastbone.
3. Mix the mustard, honey, the leaves of 2 thyme sprigs. Add some lemon juice, oil and pepper. Massage the chicken with the mixture.
4. Put the chicken in a baking tray then tuck the herbs underneath it. Put the onion halves and carrot in the tray, then pour in the cider.
5. Cook in the oven for about 45 minutes, basting it every 15 minutes or so.
6. When the skin is golden, test at the thighs if it’s cooked through, before moving it to a platter.
7. Rest for 5-10 minutes while you make a gravy from the jus.
8. Serve with the gravy and your chosen side dishes.