1 1/2 tablespoons Dijon mustard
1 teaspoon dried thyme, divided
2 small whole chicken
3/4 teaspoon salt, divided
Vegetables (for roasting):
Sweet Potato, Red Capsicans, Mushrooms, Garlic
1 tablespoon olive oil
Preheat oven to 190° C.
Combine mustard with oil and 1/2 teaspoon thyme in a small bowl. Sprinkle chicken with 1/4 teaspoon salt. Spread mustard mixture evenly over skin side. Place the chicken with vegetables on a pan and cook in the oven for 20-30 minutes(depending on chicken size).