Heat oven to 200°C, fan 180°C, gas 6. Beat the mustard and butter together then season well. Put the two chickens into a large roasting tin then, by starting at the neck end, pull the skin away from the breast and thigh meat with your fingers. Stuff the butter under the skin saving 1 tbsp for later. Put half the garlic bulb into each cavity. Season generously, cover with foil and then roast for 1 hour, uncovering for the final 20 minutes, until crisp and golden.
Lift the birds onto a board, then sit the roasting tin on the hob and splash in the wine. Reduce for 5 minutes, scraping up the meaty bits with a wooden spoon, add the stock and bring to a simmer.
Tip in the carrots, cover with a sheet of foil and cook for 5 minutes. Add the peas and simmer for a few minutes until tender. Just before serving whisk in the reserved mustard butter, chopped herbs and any resting juices, then season to taste.
Transfer everything to a platter or the roasting tin to serve
This recipe was created by Moy Park
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