Roasted Chicken and Vegetables

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

Roasted Chicken and Vegetables
Recipe Type: Main
  • 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
  1. Preheat oven to 375F degrees
  2. Mix oil, rosemary and mustard in a bowl
  3. Place chicken in a large roasting pan and brush with ½ of the mustard mixture
  4. Roast about 1 hr 45 mins
  5. While that is cooking brush a baking sheet with olive oil
  6. reserve 1-2 Tbsp of the mustard mixture, then toss the veggies with the remaining mustard mix in a large bowl
  7. Spread out the veggies on the baking sheet and roast for about 1 hr (stir the veggies 2-3 times while roasting)
  8. Once the chicken is cooked transfer it to a platter and place the roasting pan on top of 2 burners
  9. Whisk in broth and reserved mustard mixture to the drippings
  10. Boil and continue to whisk until the sauce is reduced to about 1-1½ cups (takes about 5 minutes)
  11. Season the sauce with salt and pepper
  12. Surround chicken with the roasted veggies and serve with the sauce


Honest Cooking

Honest Cooking

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