Ingredients
Scale
- 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
Instructions
- 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
- Category: Main