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Roasted Chicken and Vegetables


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  • Author: Courtney Anderson

Ingredients

Scale
  • 1 whole chicken (about 78 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

  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 1/2 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 1-1 1/2 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
  • Category: Main
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