Mustard roast chicken

1. Preheat oven to moderate, 180ºC.
   
2. Place each chicken on a rack in a large baking pan. Fill each cavity with half the onion and lemon. Tie legs together with kitchen string. Tuck wings under.
   
3. In a small bowl combine butter and mustard. Rub butter mixture all over each chicken.
   
4. Bake for 1 hour 40 minutes, basting occasionally, until juices run clear when tested with a skewer. Rest, covered, for 10 minutes before carving one chicken to serve with roast vegetables of choice or oven-roast chips and salad.
   
5. Cool remaining chicken. Wrap in foil and store in fridge for up to 4 days. Use in other recipes, or in salads or sandwiches.
   

• Wash the chicken before baking — rinse under cold running water and pat dry with paper towel inside and out.
  
• Use a large baking dish if you have one.
  
• 1 chicken is equivalent to 3 cups sliced chicken.