A perfectly easy roast chicken recipe made extra flavorful with the addition of Dijon mustard.
Roasted Chicken and Vegetables
Author: Courtney Anderson
Recipe Type: Main
Ingredients
- 1 whole chicken (about 7-8 lbs) with giblets removed
- ⅓ cup Old Style Maille mustard
- ½ cup olive oil
- 2½ Tbsp chopped fresh rosemary
- 1 cup chicken broth
- 2 large red onions (peeled and cut into 8 pieces)
- 1½ lbs potatoes (cut into 1" pieces - can be peeled or still have the skin)
- ½ lb small turnips (cut into 1' pieces - can be peeled or still have the skin)
- ½ lb baby carrots
Instructions
- Preheat oven to 375F degrees
- Mix oil, rosemary and mustard in a bowl
- Place chicken in a large roasting pan and brush with ½ of the mustard mixture
- Roast about 1 hr 45 mins
- While that is cooking brush a baking sheet with olive oil
- reserve 1-2 Tbsp of the mustard mixture, then toss the veggies with the remaining mustard mix in a large bowl
- Spread out the veggies on the baking sheet and roast for about 1 hr (stir the veggies 2-3 times while roasting)
- Once the chicken is cooked transfer it to a platter and place the roasting pan on top of 2 burners
- Whisk in broth and reserved mustard mixture to the drippings
- Boil and continue to whisk until the sauce is reduced to about 1-1½ cups (takes about 5 minutes)
- Season the sauce with salt and pepper
- Surround chicken with the roasted veggies and serve with the sauce
