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Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

A perfectly easy roast chicken recipe made extra flavorful with the addition of Dijon mustard.

Roasted Chicken and Vegetables

Courtney Anderson
Course Main


  • 1 whole chicken about 7-8 lbs with giblets removed
  • 1/3 cup Old Style Maille mustard
  • 1/2 cup olive oil
  • 2 1/2 Tbsp chopped fresh rosemary
  • 1 cup chicken broth
  • 2 large red onions peeled and cut into 8 pieces
  • 1 1/2 lbs potatoes cut into 1" pieces - can be peeled or still have the skin
  • 1/2 lb small turnips cut into 1' pieces - can be peeled or still have the skin
  • 1/2 lb baby carrots


  • Preheat oven to 375F degrees
  • Mix oil, rosemary and mustard in a bowl
  • Place chicken in a large roasting pan and brush with 1/2 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 1-1 1/2 cups (takes about 5 minutes)
  • Season the sauce with salt and pepper
  • Surround chicken with the roasted veggies and serve with the sauce


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