Easy Christmas recipes: Lemon and Mustard Roast Chicken a giant Rocky Road for dessert

To celebrate Mark Beretta’s last day on the Morning Show, Coles ambassador Courtney Roulston surprised him with her special take on some of his favourite Christmas dishes.

Easy lemon and mustard roast chicken with crispy potatoes

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 4-6

Ingredients

• 4 Coles chicken breasts trimmed
• 4 tablespoons olive oil
• Sea salt and pepper to taste
• 1 tablespoon fresh thyme, plus extra to serve
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Zest of 1 lemon
• 1kg washed potatoes, sliced into wedges
• Steamed green beans to serve

Method

1. Preheat the oven to 200C. Place the potatoes onto a lined tray and sprinkle with half the oil.
2. Season with a pinch of salt, then bake in the oven for 35-40 minutes, or until golden and crisp, making sure to toss them once or twice as they cook.
3. Meanwhile, mix together the remaining oil with salt, pepper, thyme, oregano, garlic powder, mustard, honey and lemon until combined.
4. Coat the chicken in the marinade mixture and place onto a lined oven tray.
5. Bake for 20 minutes, or until the chicken is golden and cooked through.
6. Allow the chicken to rest for 10 minutes before slicing.
7. Arrange the sliced chicken and potatoes onto a serving platter, pouring any pan juices from the chicken over the top.
8. Arrange the steamed beans onto the plate and scatter with a few fresh thyme sprigs before serving.

Big batch rocky road

Prep time: 15 minutes (plus setting time)

Cook time: 10 minutes

Serves: 12

Ingredients

• 450g Dark chocolate buttons
• 225g Milk chocolate buttons
• 1 tablespoon coconut oil or light olive oil
• 500g white and pink marshmallows
• 190g mini red frogs, chopped
• 250g shortbread biscuits, broken up
• 120g unsalted peanuts
• ½ cup desiccated coconut

Method

1. Place both lots of chocolate buttons into and set as a double boiler over a pot of gently simmering water for 8-10 minutes, or until melted and smooth.
2. Stir in the oil.
3. Place the marshmallows, red frogs, shortbread biscuits, peanuts and desiccated coconut into the melted chocolate and mix until evenly coated.
4. Pour the mixture into a large lined oven tray and place into the refrigerator for 3 hours to set.
5. Remove from the fridge 30 minutes before slicing to prevent cracking.
6. Cut into squares before serving.

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